Mie Ayam Jamur (Indonesian Noodle Soup with Chicken and Mushrooms)

This is our family's favorite, especially during winter. This noodle would really be a good brunch idea for anyone. :)


You will need:
1. For chicken and mushrooms stir fry:
- 2 pieces chicken breast with its skin and bones or 4 pieces chicken thighs (w/ skin and bones)
- 1 can straw mushroom.*
- 2 cloves garlic, peeled and minced.
- 1 onion, peeled and chopped finely.
- 1 tsp fish sauce
- 1 tsp worchester sauce
- 1 tsp shaoxing wine or dry sherry
- 1 Tbsp Indonesian sweet soy sauce (Kecap Manis/Ketjap Manis)
- 1 tsp sesame oil
- 2 tsp canola or sunflower oil
- 1/4 tsp white pepper powder

* straw mushrooms can be replaced with the fresh or canned button mushrooms and slice the button mushrooms thinly.

How to make:
a) Remove the skins and bones from the chicken breasts/thighs. Wash and chop the chicken fillet into small cubes.
b) Open the can of straw mushrooms and drain the liquid, then halve the mushrooms.
c) Heat the wok or frying pan and pour the cooking oil and sesame oil. Stir fry the onion and the garlic until the onion is translucent and the garlic fragrant.
d) Add chopped chicken fillet and stir fry until cooked through.
e) Add chopped mushrooms and stir fry, then put the fish sauce, worchester sauce, Kecap Manis, and shaoxing wine/dry sherry and mix well until all chicken and mushrooms are coated with the sauces.
f) Season with white pepper and pinch of salt, then stir well.
g) Once cooked, set aside.

2. For the soup:
- 3 cloves garlic, peeled and minced.
- 6 pieces of asian beef/meatball.
- 1.5 L water
- chicken skin and bones from the breast or thighs that are used on the recipe above
- 1/2 tsp canola or sunflower oil
- 3 bunches of spring onion or a handful of chives, washed and finely chopped.
- salt and white pepper
- cooked noodle for 4 portions
- 1 bunch of choy sum/chai xin, chopped.

How to make:
a) Prepare 4 bowls and put in each bowl: 1/2 tsp cooking oil mixed with 1/4 tsp sesame oil and 1 tsp soy sauce.
b) Divide the cooked noodle into 4 portions and mix the noodle and the oil and soy sauce mixture in each bowl. Garnish each bowl with the chopped choy sum/chai xin. Set aside.
c) Heat a stockpot and pour the cooking oil. Fry the chicken skin until crisp, then discard the skin.
d) Fry the minced garlic until fragrant.
e) Pour the water into stockpot and boil the chicken bones and the meatballs. Skim the bubbles from the broth.
f) Once the water is boiled, turn off the heat and discard the bones, then put the chopped spring onion/ chives into the broth.
g) Season with salt and pepper. Stir well.

How to serve:
a) Put 1-2 Tbsp of the stir-fried chicken and mushrooms into each bowl.
b) Put 2 meatballs into each bowl.
c) Spoon the broth into each bowl with the soup spoon.
d) Serve warm.

Yield 4 servings.

Nabeyaki Udon

Nabeyaki udon is a Japanese noodle soup made of thick buckwheat noodle called Udon. Nabeyaki udon is usually cooked individually in earthenware pots. Since I don't have the that pots, I just cooked it in a dutch oven (soup pan). This noodle soup makes a good accompany when the weather outside is chily.

Ingrediets:

115 g boneless chicken thigh
½ tsp salt
½ tsp sake or dry white wine
½ tsp soy sauce
1 leek
300 g dried udon noodles, boiled and drained

For the soup:

· 1.5 L stock made of instant dashi stock
· 4 ½ tsp soy sauce
· 1 ¼ tsp salt
· 1 tbsp mirin (Japanese sweet cooking rice wine)

Methods:

1) Cut the chicken into small chunks and sprinkle with the salt, sake and soy sauce. Set aside.
2) Cut the leek diagonally into 2 cm slices.
3) Bring the ingredients for the soup to the boil in a saucepan and add the chicken and leek. Skim the broth and then cook for 5 minutes.
4) Divide the boiled and drained udon noodles into four bowls. Pour the soup with chicken and leek into each bowls.
5) Sprinkle each bowl of the noodle soup with shicimi togarashi (Japanese seven flavor spice) before serving. Serve immediately.

Yield 4 serving.

Curry Mee or Laksa Noodle

This Nonya dish is known as Curry Mee in Malaysia and in Singapore. However, the malaysian and singaporean immigrants in Australia call this dish Laksa. First time I ate Laksa noodle was when I studied in Sydney. In the uni where I was studying, there was an asian food counter where students can buy and enjoy asian food served there. Once I tried that food, I really fell in love with Laksa noodle since the taste was so yummy! ^_^ Now since I live in Finland, it's so hard to find Indonesian or Malaysian resto that serves Laksa. So, I decided to make Laksa for our dinner and yeah..it turned really good, spicy and my hubby loves that, too. ^_^

Ingredients:

- 150 g boiled/cooked rice vermicelli noodles (glass noodles)
- 150 g boiled/cooked egg noodles
- 2 tbsp peanut oil or vegetable oil
- 4 tbsp laksa paste (see recipe below)
- 2 L water
- 1 chicken stock cube
- 1 tsp brown sugar or grated palm sugar
- 250 ml coconut milk
- 4 tbsp laksa paste
- 100 g bean sprouts, cleaned and rinsed in the running water.
- 100 g choy sum, chopped
- 200 g meat/beef ball
- 150 g chicken fillet, sliced thinly
- 2 cubes fried tofu, sliced --> I don't put tofu here, since hubby doesn't like it.
- sliced boiled eggs, mint leaves and fried onion to garnish

Laksa Paste:

- 2 medium onion or 10 purple shallots, finely chopped
- 2 stalks lemongrass, trimmed and chop the white part finely
- 3 cm piece of galangal, peeled and chopped
- 6 candle nuts
- 2 garlic cloves, chopped
- 1 tsp dried shrimp paste (belacan or terasi bakar)
- 1 tsp ground turmeric
- 1 tbsp chili powder or 6 deseeded bird's eye red chili
- 1 tbsp peanut oil or vegetable oil

Methods:

To make the Laksa paste: Process all ingredients in a food processor or a blender until well combined. Store the paste in a clean, airtight jar in the fridge for up to 6 months.

1. Heat the oil in the wok and fry the laksa paste over a low heat until fragrant. Make sure to stir it occasionaly to prevent stickness.

2. Add the water and bring to the boil. Then, add chicken stock cube, sliced chicken fillet and meatballs. Simmer until the stock cube is dissolved.

3. Stir in the coconut milk and bring the gravy to boil. When it's boiled, turn off the heat.

4. Put the boiled/cooked noodles into four bowls.

5. Add the chopped choy sum and bean sprouts.

6. Ladle the gravy to the bowls. Make sure to take the chicken fillet and meatballs when you ladle the gravy. ^_^

7. Garnish each bowls that has been filled with gravy and meat, with sliced boiled eggs, sliced fried tofu, sprig of mint leaves and fried onion. Serve warm.

Make 4 serving

Borscht Soup

This russian beet root soup that called borscht (боршт) is such a hearty soup to eat during cold days or warm days. In Russia, people eat cold borscht during summer time and warm borscht during winter. FYI, this soup is originally from Ukraine, though many people know it as a part of Russian cuisine. ^_^

Ingredients:

• 2 large carrots, sliced julienne (match stick)


• 2 large potatoes, sliced julienne


• 3 medium beetroots, sliced julienne


• 100 g cabbage, sliced julienne or finely shreded


• 1.5 l water


• 1 beef or chicken stock cube


• 150 g beef brisket or chicken or pork, chopped --> I don't use any meat, since I want it more healthy


• 1 tsp vinegar or lemon juice


• 1 medium onion, finely chopped


• 2 garlic cloves, crushed


• 1 tbsp dried dill or 1 bunch of fresh dill


• 2 tbsp cooking oil or butter for frying


• salt and pepper


• sour cream for garnish

Methods:

1. Fry the onion until tender, then put garlic into the frying pan. Fry them until soft and fragrant. Be careful not to burn them.


2. Pour 1.5 l of water to to the pot. Add the fried onion and garlic into the water. Cook until the water boils.


3. Then, add the chopped meat (if you use one), the beef or chicken stock cube and the beetroot. Cook until the cube stock is dissolved and the beetroot is slightly tender. When the beetroot is tender, its color is turning lighter (more pinky than red).


4. Add the potatoes and cabbage. Cook until the potatoes and cabbage are tender.


5. Finally, add the carrots. Then, add the vinegar or lemon juice. Cook until all vegetables and meat are tender. Season with salt and pepper.


6. Sprinkle with the dill and mixed well.


7. Serve warm or cold with sour cream.

Makes 4 serving