SOTO MIE

Soto Mie is beef broth soup with noodles, tomato, finely sliced lettuce,and spring rolls.

Ingredients:
1 lb brisket - diced
5 Kafir lime leaves
2 Bay leaves
2 Stalks of lemon grass - cut into 3 inches and bruised.
2 liter of water

Finely Ground Ingredients:
8 medium size shallots
5 cloves of garlic
3 candlenuts
2 tbs salt
2 tbs sugar
3/4 tbs ground white pepper
2 tbs dried shrimp

Garnishes:
Fried shallots
Finely sliced cabbage
Finely sliced scallions
Tomatoes
Limes
150 gram of yellow noodles
150 gram of rice noodles
Spring rolls*

Condiments:
Sweet soy sauce
Vinegar
Chili**
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THE SOUP:
~Cook diced brisket in boiling water about 20 minutes. Discard the first boiling water and add new water in the pot.
~Saute lemon grass, kafir lime leaves,bay leaves in 1 tbs of cooking oil then add to the boiling water. Cook until the meat is tender.
~Saute dried shrimp in 2 tbs of cooking oil, add shallots, garlic, and candlenuts. Saute for another minute. Set aside. Grind all the ingredients + sugar, salt, and pepper. Add all finely ground ingredients in the pot and cook with medium heat around 15-20 minutes.

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THE SPRING ROLLS*:
5 spring roll wrappers
20 grams of rice noodles - soak in water
1 medium size carrot - grated
5 medium size shrimp - skinned and finely chopped
3 cloves of garlic - finely chopped
Pepper to taste
Salt to taste
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~ Saute garlic in 2 tbs of cooking oil, add the shrimp, grated carrot, rice noodles, pepper, and salt. cook for 2 minutes. Set aside. Allow it to cool before you wrap it.

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THE CHILI:
50 gram of Thai chilies
6 medium size shallots
Sugar to taste
Salt to taste
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~ Saute chilies an shallots in 1 tbs of cooking oil before you grind them.

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Boil water in another pot, add rice noodles/ yellow noodles and stir.Turn off the stove. Rinse with cold water.

Arrange rice noodles, yellow noodles in a bowl, garnish with scallions, sliced tomatoes,finely sliced cabbage, fried shallots, and wedge of lime. Pour the soup, add ABC sweet soy sauce, vinegar, and chili.


Enjoy :)

STIR FRIED RICE NOODLE WITH SHRIMP - BIHUN GORENG UDANG

Sometimes I prepare stir fried rice noodles for lunch. My husband loves it :) - He says it's good, otherwise he has to cook for himself :D
Today I cooked simple fried rice noodle with shrimp. (I don't have veggies in the fridge).You can add veggies if you like though.Yu Choy Sum will do.

INGREDIENTS :
100 gr rice noodles - softens in water.
3 cloves garlic - thinly sliced
2 shallots - thinly sliced
1 egg
5 large shrimp - remove the skin and cut in bite size
2 tbs fish sauce
1 tbs ABC soy sauce
1 tbs ABC sweet soy sauce
1/4 tea spoon of pepper
3 tbs cooking oil to stir fry
1/4 cup of water
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Heat cooking oil in the pan, add garlic and shallots.Stir fry until it turns light brown.

Add an egg and scramble. Put in the shrimp, stir fry for awhile and add rice noodles, fish sauce, soy sauce, sweet soy sauce, pepper, and water. I like to toss it with chopsticks and spatula to mix all the ingredients. Cook on high heat for 5 minutes or until the water dries up and remove form heat.

NOTES:
I recommend WAI WAI Brand Rice noodles.It has soft texture, similar to Indonesian rice noodles.

SHRIMP PAD THAI

I tried to cook something different today ! Something that I haven't cooked; Pad Thai - stir fried rice noodles with eggs, tamarind juice, red chili sauce, fish sauce, along with shrimp, meat, chicken, bean sprouts.

Ingredients:
100 gram Thai rice noodles
1 cup raw shrimp, shell removed
1 shallot, finely chopped
4 cloves garlic, minced
1 egg
1 cup bean spouts
1 green onion, slice into 1 inch pieces
1/4 cup dry roasted peanuts - crushed
3 tbs oil for stir frying

Pad Thai Sauce
3/4 tbs tamarind paste
1/4 cup hot water
2 tbs fish sauce
3-5 tbs chili sauce - I use Sriracha
3 tbs palm sugar
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1. Bring a pot of water to boil, remove from heat and soak the rice noodles until soft to eat, but still firm and crunchy. Drain and rinse the noodles with cold water. Set aside.

2. In a small bowl, dissolve the tamarind paste in hot water, then add the other pad Thai sauce ingredients. Stir well to dissolve the palm sugar. Set aside.

3. Heat the frying pan, add 2 tbs oil, swirl around then add shallots and garlic. Stir fry 1 minute.

4. Add the shrimp. Stir fry 2-3 minutes until the shrimp turn pink.

5. Push ingredients aside, making room in the center in your pan. Add 1 tbs oil, crack the egg, stir fry to scramble.

6. Add the noodles and drizzle the pad Thai sauce. Use 2 utensils and gentle toss to combine everything together. Keep the heat medium.

7. Add bean sprouts and continue stir frying for 1 minute.

8. Remove from heat. You can add extra fish sauce if you prefer.

9. Sprinkle green onion, crushed peanuts,and a little bit of white pepper.

ENJOY!!

CHICKEN MUSHROOM NOODLES

For those who love noodles and don't mind to spend a little more time to cook, here I wanna share this recipe! :)
I will split the ingredients into 3 parts; for the noodles, the soup, and the topping.

FOR THE NOODLES
250 gr dried egg noodles
1 tbs fish sauce
1 tbs garlic oil * (see how to cook)

FOR THE SOUP
3 cloves garlic, finely chopped, saute and set aside.
500 ml water
1 stalk of scallion - thinly sliced
pepper to taste
Chicken or beef soup stock to taste - I usually use DASHIDA
Beef balls

FOR THE TOPPING
Chicken mushroom * (see how to cook)
1 stalk of scallion - thinly sliced
Fried shallot - ( available at Asian grocery stores)
5 stalks of choy sum - wash, cut, and boil it - set aside

Now, let's start!

* CHICKEN MUSHROOM
Ingredients :
1 pack of chicken leg/thigh, cut into small pieces - set aside the skin.
4 tbs ABC sweet soy sauce
3 cloves garlic, finely chopped
3 inch fresh ginger, finely chopped
Salt to taste
Sugar to taste
2 tbs oyster sauce
1 tbs fish sauce
1 can of straw mushroom

How to cook:
Heat oil in the pan, add garlic and ginger, saute until slightly brown.
Add chicken fillet,sweet soy sauce, fish sauce,oyster sauce and stir frequently until the chicken fully cooked.Then add straw mushroom and cook for another 5 minutes. (You can add salt and sugar if it's less salty/ sweet).

*GARLIC OIL
Ingredients:
3 cloves garlic - thinly sliced
chicken skin
3 tbs oil

How to cook:
Heat oil in the pan, fry the chicken skin together with the garlic until slightly brown, remove from heat and set aside.

SOUP
Bring 500 ml water to boil then add garlic, pepper,chicken soup stock, and beef balls.Remove from heat and sprinkle the scallion.

PREPARATION :
Boil noodles approximately 1 minute, drain and mix it with 1 tbs garlic oil and 1 tbs fish sauce in a bowl. Add choy sum and chicken mushroom on top of the noodles. Sprinkle with fried shallot and sliced scallion.

NOTE: THE CHILI SAUCE
Mix ground Thai chilies,minced garlic, sriracha sauce, sprinkle of salt, and 2 tbs of vinegar.Add a little bit of water.



- Man is what he eats (Ludwig Feuerbach) -