March 14th, 2013
Whenever you see the word ‘mee’ on any of my post, it stands for noodles. That’s what we call it in Malaysia and that’s what I call it where ever I am.
It has been freezing lately in London. Too cold for it to be March. So cold that a nice bowl of soup would be lovely indeed… and guess what? It was lovely. So lovely that Little Bee picked every sweetcorn up with her chopsticks!
There are many recipes for mee soup. Some are very elaborate but when you’ve spent the whole day at work and then dragging your child home and getting you child ready for the evening, all you want is something really simple, and this is very simple!
Oh… I used capelli d’angelo as I didn’t have egg noodles but obviously you could swap it with egg noodles or any other noodles that you fancy.
Capelli d’angelo, cooked, drained and leave to the side in cold water
1 tbsp oil
2 cloves garlic, minced
2 boneless chicken breasts
1 inch fresh ginger, peeled and sliced
1 cube vegetable stock
1 carrot, jullienned
2 large Chinese cabbage leaves, sliced
1 small tin of sweetcorn
2 spring onions, sliced
- Heat oil in a pan, add garlic and fry for a minute. Add the chicken and let it seal which takes about a couple of minutes. Add the ginger, vegetable stock and water. Bring to boil.
- Reduce the heat and add the vegetables. Cover and let it simmer until the chicken is cooked.
- Drain the pasta/noodles and put it into the bowls to be served. Ladle the soup into the bowls. Put the chicken breasts on to a chopping board and chop them into bite size. Put the chicken into the bowls on top of the noodles.
You can garnish it with corriander leaves, sliced chilli and sprinkle soy sauce over it. But I like it as it is
November 15th, 2012
Tonight I decided to make Mee Bandung, a noodle soup dish which originated from Muar, a town in my state of Johor. I remember when I was a child, I always wondered why it was called Mee Bandung, when no one in Bandung (a town in Indonesia) seem to know about this dish… until I realised that the word bandung is not the one with the capital ‘b’ as in the town, but a small ‘b’ where bandung means ‘pair’.
You can find Mee Bandung everywhere in Malaysia now but obviously, the best ones are still in Muar itself.
So, tonight, I decided to make Mee Bandung Muar… but when I opened my cupboard, I realised that I don’t have all the ingredients so I’m making Mee Bandung London instead
1 sweet potato
2tbsp vegetable oil
1tsp belacan (shrimp paste)
3 dried chillis deseeded
1 large onion
2 garlic cloves
150g beef thinly sliced
200g raw prawns devined
1 cup of beef stock
100g peanuts (roasted and grounded)
100g capelli d’angelo
- Boil and mash up the sweet potato. Leave it to the side.
- Put the belacan, chilli, onion and garlic into a blender and blend them into a paste. Heat up the oil and fry the blended paste until fragrant and the oil separates.
- Add the beef and stir fry for a minute then add the prawns and fry for another minute before adding in the stock. Bring it to a boil and add the mashed sweet potato and ground peanuts.
- Let the sauce thicken slightly and add the spinach.
- In another saucepan, boil some water and cook the capelli d’angelo (the reason I used this is because I didn’t have any egg noodles in my pantry and it is a good substitute )
- Once the spinach has wilted, break the egg one at a time and let them poach in the sauce to your liking. I like the yolk soft in the middle.
- Drain and put the noodle/pasta in a bowl and pour the sauce over it.
For those Malaysians, especially from Muar, who will argue that this is not Mee Bandung recipe as it doesn’t have any dried shrimp… well, it’s not as easy to get here unless you live next to an oriental shop… that why this is Mee Bandung London style… cincailah
April 9th, 2012
This is so easy and yummier than a canned soup! Is it as easy as opening a can? Maybe not but it’s more satisfying as you definitely know what you put in the pot
3tbsp olive oil
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 cloves garlic, minced
2 can chopped tomatoes
600ml chicken stock
2 bay leaves
Handful of fresh basil
200ml double cream
- Heat oil over medium heat and add carrots, onion and garlic. Cook for about 10 minutes, until the diced carrot is softened.
- Add the chopped tomatoes, chicken stock and bay leaves. Leave it to simmer for about 20 minutes.
- Add basil and cream, discard the bay leaves and puree with hand held blender until smooth.
Seriously… that is it! It’s ready to be served. This should serve six. There is only two and a half of us in this household but I made extra so I could freeze it for another day when I’m too tired to cook dinner
March 13th, 2012
It is getting warmer outside but I’ve just started to discover how easy it is to make chicken stock and thus, how easy it is to make soup! OK, it’s not as easy as opening a can and pouring it into a pot onto a stove… but making your own seems to be a bit more satisfying.
When I was younger, my favourite soup was mushroom soup, and after making it my own on Saturday, I do think it is still my favourite! The only thing is, I will only be making it when Hubby is not around as he hates mushrooms and will keep going on and on about the existence of mushroom in the house… like he did when he realized I put mushroom stems in my chicken stock… which he’s been consuming without complaints until now!
Saturday evening, Hubby was out with his camera with his mates, so, Little Bee and I enjoyed a nice pot of mushroom soup… mmmmmmmm….
I found the recipe here and it is undoubtedly YUMMY!
250g white button mushrooms
250g brown button mushrooms
3 cloves garlic
5 sprigs of fresh thyme
1tbsp olive oil
3 bay leaves
1tsp Worcestershire sauce
300ml chicken stock
1tbsp flour, dissolved in 1tbsp water
150ml double cream
Dash of nutmeg (which I sometimes forget! But it still tastes YUMMY!)
- Remove the stems from the mushrooms (and keep it aside to make chicken stock) and finely chop them with garlic and thyme.
- Heat olive oil in a sauce pan and add the chopped ingredients, bay leaves and Worcestershire sauce. Cook over medium heat until the moisture from the mushrooms disappears.
- Add chicken stock, stir and bring to boil. Reduce heat and simmer for 10 minutes.
- Add in the diluted flour and stir constantly until the mixture thickens.
- Add double cream and milk and nutmeg and bring to a simmer. Turn off the heat and the soup is ready!!
Little Bee and I had it with bread as I think it’s the best way to have soup… dipping bread in it
Oh! And I didn’t add any salt to my soup as I think there’s enough salt in my chicken stock but obviously you could add salt and freshly ground pepper to taste!
September 14th, 2010
And what goes nicely with rustic bread? Lots…
One of them is leek and potato soup. Easiest soup ever to make!
3 leeks, chopped
3 large potatoes, cut into chunks
2 cubes chicken stock
> Put all the ingredients in a pot, with the water covering the chopped up leeks and potatoes. Bring it to a boil. Reduce the heat and let it simmer until the leeks and potatoes are soft.
> Using a hand blender, blend until the soup is nice and smooth.
That’s it really. Enjoy!