Kitchen: Pumpkin Soup

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Pumpkin Soup [2016:EO]

Ingredients:

  1. 1 kg of pumpkin or squash (chop into chunks)
  2. 2 large onion (finely chopped)
  3. 3 cloves of garlic (finely chopped)
  4. 1/2 chicken breast (chop into chunks)
  5. 700 ml of water
  6. 1 tsp of salt
  7. 1/4 tsp of black pepper
  8. 2 tbs of olive oil

Directions:

  1. In a large saucepan, heat the olive oil over the medium heat for 30 seconds
  2. Place the onion and cook it for 4 minutes until it gets soft;
  3. Add the chicken chunks and stir it together with the onion for 5 minutes until it turns white;
  4. Add the pumpkin chunks, then carry on cooking for another 5 minutes until the pumpkin get softs;
  5. Pour the water into saucepan, add the salt and pepper; stir them together and continue to cook it over medium heat for another 15 minutes until the pumpkin gets really soft;
  6. With a hand-blender, mash the pumpkin and chicken until it turns to be puree;
  7. Transfer it to a serving bowl and serve it with garlic bread.

PS:

  • you can also make large amount of it and freeze it as an ’emergency food stock. It can be frozen up to two months.
  • if you are a vegetarian, you can remove the chicken

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Kitchen: Tumis Asparagus Tauge Jambal

14370127_10154416097780761_5461020917422472839_n-1Ingredients:

  1. 1 tbs of vegetable oil
  2. 2 cloves of garlic (crushed and finely chopped)
  3. 1 cloves of shallot (finely chopped)
  4. 1 tsp of soy sauce
  5. 1 tsp of salt
  6. 1/1 tsp of sugar
  7. 2 cup of bean sprout
  8. 1 cup of sea catfish (fried and dice them-it can be replaced with other dried seafish)
  9. 10 stalks of asparagus (cut into 3 cm)
  10. 6 red chilies (cut diagonally)
  11. 3 cherry tomato (cut them half)

Directions:

  1. In a frying pan, heat the vegetable oil over medium heat for 30 seconds;
  2. Place chopped garlic and shallot, stir them quickly;
  3. Turn down the heat into medium low heat and add bean sprout, chopped fish, chopped chilies and tomatoes, mix them well;
  4. Add soy sauce, salt and sugar into the mixed veggie and continue to stir them together for 3 minutes over medium low heat;
  5. Add the chopped asparagus and stir it quickly over medium heat for 2 minutes;
  6. Turn off the heat and transfer them into serving dish and serve it with hot white/red rice while it is hot.

Happy cooking!

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Kitchen: Thai Basil Chicken

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Homemade Thai Basil Chicken with Yellow Pepper [2016:EO]

Ingredients:

  1. 500 gr of ground chicken
  2. 6 cloves of garlic
  3. 8 thai chilies
  4. 2 tbs of vegetable oil
  5. 1 tbs of oyster sauce
  6. 1 tbs of light soy sauce
  7. 1/2 tsp of sugar
  8. 1 tsp of salt
  9. a bunch of fresh basil
Directions:
  1. In a food processor, place garlic as well as thai chilies, process them until finely ground;
  2. In a frying pan, heat the vegetable oil over the medium high heat for 30 seconds; place the garlic and chili paste;
  3. Add the ground chicken and stir them together over medium low heat for 2 minutes;
  4. Add oyster sauce, light soy sauce, sugar, salt and basil; stir them well quickly and let it cook over medium heat for 8 minutes;
  5. Turn off the heat and transfer it to serving plate;
  6. Serve the Thai basil chicken with hot rice, over easy egg and slice of cucumber.

PS: You can also add some vegetable such as  yellow pepper, asparagus, string bean or sweet bean into the Thai basil chicken.

Happy cooking!

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Kitchen: Veggie Tom Kha Gai

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Homemade veggie tom kha gai [2016:EO]

Ingredients: 

  1. 6 cups of coconut milk (If you use can coconut, add 3 cups of water so it is not too rich)
  2. 1 boneless chicken breast (cut into small chunk)
  3. 3 cm of galangal (crushed)
  4. 3 stalks of lemon grass (crushed and chopped into 5 cm)
  5. 1 white onion (cut into thick wedges)
  6. 2 tomatoes (cut into thick wedges)
  7. 6  fresh of kaffir lime leaves (break the leaves into pieces to release the flavor)
  8. 200 gr of button mushrooms (cut into four pieces)
  9. 100 gr of sweet bean (cut into two pieces)
  10. 3 small tofu (cut into small chunk)
  11. 100 gr of pumpkin (cut into small chunk)
  12. 10 red chillies (cut them diagonally)
  13. 1/2 tsp of salt
  14. 1/4 tsp of sugar
  15. 4 tbs of lime juice
  16. a bunch of cilantro

Directions:

  1. In a small pot, place 3 cups of coconut milk, crushed galangal as well as  chopped lemon  grass and cook them over low medium heat;
  2. As the coconut milk begins to cook, place the chicken chunk and add another 3 cups of coconut milk; stir them quickly in one direction and continue to cook them over low medium heat;
  3. Add the salt, sugar, chili, onion and tomatoes and stir them quickly in one direction and let them cook for 1 minute;
  4. Add the chopped tofu, mushroom as well as pumpkin, and let it cook for 10 minutes but make sure that it is not fully boil, hence the coconut milk will not be overcooked; add the sweet bean and cook it for 1 minute that way the sweet bean stay green;
  5. Turn the heat down, add the lime juice and also a bunch of cilantro; stir them quickly;
  6. Transfer the veggie tom kha gai into serving bowl and serve it with white/red rice  while it is still hot.

Happy cooking!

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