Mushroom Soup

Another soup recipe to start your day ....

Ingredients
3 cups chicken broth
4 potatoes - peeled and diced
10 - 15 pcs button mushroom - sliced
1 medium onion - chopped
3 garlic - minced
Chopped parsley
1 tbsp butter
3 tbsp olive oil
1 tbsp freshly ground black pepper
1 tsp salt or to taste
Light Cream


Methods
1. Heat oil and butter in a pot, sauté garlic and onion until soft.
2. Add sliced mushroom and cooked for about 5 minutes on slow heat
3. Add parsley, cut potatoes and the chicken north. Season with salt and black pepper. Simmer until potatoes soft. Remove from the heat and allow to cool
4. Using the blender, blend the soup until smooth. And then pour it back into the pot and stirs on slow.
5. Add cream and served

Cream of Celery Soup

During my recent visit to Penang, I had lunch with a bowl of soup as a starter, suddenly I realize that I don't have many soup recipes in my blog. So.. I am now decided to include more of it and to start with; is this excellent creamy soup. Enjoy!!

Ingredients
1 large onion - cut into wedges
3 cloves garlic - peeled and chopped
1/2 cup butter - melted
1 bunch of celery stick - cut into small
1 potato - peeled and cut
1 cups of chicken broth
1/2 cup water
2 cups fresh milk
1/2 cup cream
2 pcs bay leaf
1 tbsp flour
1 sprig parsley
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Salt to taste

Methods
1. In a saucepan, melt butter and saute the onion and garlic until brown. Add chicken broth and flour and constantly stirs until smooth.
2. Add in celery and potatoes, bay leaf. Simmer until the vegetables soft
3. Removed from the stove. Allow to cool for a while
4.  Transfer to blender or any food processor. Add in milk, parsley and cream, blend until smooth.
5. Transfer back to the pot and season with black pepper, cayenne pepper and salt simmer for another 2-3 minutes before served.

Rasaam Soup

 

Ingredients
5 cloves garlic - peeled and crushed
1 tsp cumin seeds
1 tsp black pepper corn
1 bowl tamarind extract
1/2 cup water
1/2 tsp coriander powder

1/4 tsp turmeric powder
5 pcs dried chili
1/2 tsp mustard seeds
1/2 fenugreek seeds
1 handful corrinder leaves
2 tomato - cut
1 stalk curry leaves


Methods
1. Using the stone mortar, lightly pound the cumin seed and black pepper corn. Add in garlic and crushed it with 1/2 of the coriander leaves.
2. Heat 1 tbsp oil in a pot, add mustard seed, fenugreek and dried chili.  Stirs and then add in the pounded item and curry leaves. Continue stirs until fragrant
3. Add turmeric and coriander powder, followed by tamarind extract and tomato. Season with salt and bring it to boil
4. Add the coriander leaves and served.

Beef Bones Soup (Sup Tulang)

Most of Malaysian love this soup. Is either we make it from bone or part of tail. But I always prefer to use bones.

Beef Bones Soup

Ingredients
1/2 kg beef bones
3 cups of water
2 potatoes - cut (optional)

1 tsp salt or to taste

4 onions - minced
3 garlics - minced
1" ginger - chopped
4 cardamom
4 cloves
3 star anise
1/2" cinnamon stick
A pinch of sugar
1 tsp chicken stock granules
Salt to taste

Fried shallot 

celery and spring onion

Spices (Combine all and mixed with water)
1 tbsp freshly ground cumin
1 tbsp freshly ground fennel
1 tbsp ground coriander
1/2 tsp cinnamon powder
1 tbsp ground black pepper

Methods
1. Heat 2 tbsp oil in a stock pot, sauté the onions, garlic, ginger and cardamom, star anise, cloves and cinnamon stick until brown.
2. Add the spices, stir fry until fragrant and then add in the water, followed by beef bones.
3. Season with sake, sugar and chicken granules. Cover the pot and let it simmer until the beef meet tender (it will be faster if you use pressure cooker)
4. Once the beef cooked, add the fried shallot, celery leaf and spring onion before served

Ipoh Kuay Teow

If you are from Ipoh, Perak, you will know about this dish, in fact you can tell which restaurant or stall selling the best Kuay Teow soup. There are many other ways of making the dish. This the way that I used to cook , as it's suits to taste.

Ingredients
1 packet (500g) Kuay Teow (white flat noodles)
2 pcs chicken breast
1 bowl bean sprout
Fish ball or fish cakes
1 bunch chinese chives
1 stalk spring onion
1/2 tsp sesame oil
1 tsp cooking oil
1 tsp soy sauce
1/2 tsp pepper
3 cloves garlic - chopped
1 bowl (300g)  Prawn
2 cups chicken broth
Salt to taste

Methods
1. Rub the chicken with sesame oil, pepper and cooking oil. Merinade for 10-20 minutes.
2. Steam the chicken until cooked, removed and let it cold before shredd or cut the meat
3. Heat 1 tbsp oil, saute the garlic until brown and then add prawn and chicken broth.Bring to boil. Season with soy sauce and pepper.
4. Remove the prawn and peel the skin. Keep the head and shell
5. Heat 2 tbsp oil in sauce pan, fried the prawn shell until crispy. Removed the shell and add the remaining brown oil to the soup.
6. Boil water in a pot, and blanch kuay teow, bean sprout and chives separately.  And then boiled the fish boil or fish cake. Set a side
6. Serving - Add kuay teow and chives in a bowl, arrange with prawn, shredded chicken and fish ball. Pour the gravy and garnish with spring onion and cut chili.

Note: Make the chicken broth by boiling the chicken bones

Soto Ayam (Chicken Soto)

Ingredients
1 packet mee or meehoon
1 packet rice cube (optional) - boiled until hard (prepare this 3 hours earlier)
1 packet beansprout
1 packet glass noodles
Beef cutlet - (see previous recipes)
Fried shallot
Spring onion - sliced
celery leaves - sliced

Ingredient for soup
1 whole chicken - cut into 2
6 cups water
2" galangal - crushed
2 lemongrass - crushed
1" ginger - chopped
5 small onions - chopped
4 garlics - chopped

1 tblsp cumin seeds          )
1 tblsp fennel seeds          ) pounded
1 tblsp black pepper         )
2 tblsp corriander seeds   )

1" cinnamon stick
4 cloves
2 star anis
3 cardamoms
1 tsp chicken stock
1 tsp sugar
Salt to taste

Ingredients green chilli sauce
3 pcs green chilli
2 pcs chilli padi
3 garlic
1/4 cup water
1 tsp white vinegar
1 tsp lime juice
1 tblsp light soy sauce
1 tsp sugar

Preparations
Step 1 - Cooking the chicken soup
1. Heat 2 tblsp oil in a pot, saute' the garlic, ginger and onion until brown
2. Add galangal, lemongrass and all the spices. Stir fry until fragrant
3. Add in water and chicken, bring to boil. Add sugar and salt to taste
4. Removed the chicken and let it cold
5. Shred the chicken meat and keep a side

Step 2. - Making the chilli sauce
1. Combine all the ingredient and blend until smooth

Step 3.- Serving Preparation
1. Boil water and blanch mee or meehoon. Dish out and immediately soak into the cold water and drain
2. Quick blanch the beansprout in the hot water. Removed and immediately soak in the cold water and drain.
3. Boiled the rice cubed until hard and let it cold. Cut into small pieces (cubed). At least 3 hours before you served.
4. Deep fry the glass noodle until crispy.
5. Prepare the beef cutlet (see previous recipe)
6. Served the meehon soto with all the above ingredient plus shredded chicken together with green chilli sauce

Prawn Clear Soup

During my visit to Siem Reap, Cambodia. I head given an opportunity to learn this recipe by the hotel management. Great experience for me.

This simple clear soup is very refreshing. Recipe; courtesy of Paradise Angkor Villa Hotel's chef; Van Chanrith.

Ingredients
3-4 pcs Prawn - peeled
1 tomato - cut
1 big onion - cut into wedges
2 garlic - crushed
1 tsp fish sauce
1 tsp sugar
1 tsp lime juice
1 tsp salt
2 cups chicken broiled (stock)
1 lemongrass - sliced
Corriander leaves


Methods
1. Add chicken broiled into a pot, add garlic, onion & lemon grass. Let it simmer
2. Combine the fish sauce, lime juice, sugar, salt and prawn into the pot.
3. Add tomato and corriander leaves.
4. Served while hot

Mixed Tom Yum Soup

Ingredients
1 pc chicken breast - cut into small pieces
3 squid - cut
3 -4 prawn
2 bowl water
Tomato/ Carrot/ Long Beans & Cauliflower (cut)
Corriander leaves

1/2" ginger    )
3 onion          ) Chopped
2 garlic          )
1 tblsp chili paste
2 tbls Tom Yum paste

3-4 chili padi
2-3 pcs kafir leaves
1 lemon grass   )
1/2" galangal    ) Lightly pound - just to break it a bit


Other Ingredients
1tblsp fish sause
1tbsl light soy sauce
2 pcs tamarind peel
salt & lime juice - to your taste

Preparations:
1. Heat 2 tblsp oil in a pot, saute onion, garlic and ginger until brown.
2. Add Chilli and tom yum paste with galanggal, lemon grass - stir for about 2 mins
3. Add chicken, squid, prawn and kafir leaves - stir fry for another 3 mins
3. Add water and all other ingfredient to your taste. Let it simmer
5. Add vegetables and cook for another 1 min
6. Garnish it with corriander leaves and served

Fish Ball Soup

Ingredient
1 packet fish ball (about 10 pieces)
1 tblsp frozen mixed vege
2 cloves garlic - chopped
2 slices of ginger
1 tsp pepper
1 tsp olive oil
1 ttsp fish oil
1 tsp light soya sos   
1 tsp oil
1 bowl water
a pinch of sugar
1 tsp chicken stock
Salt if required

Garnishing
spring onion
fried shalot (optional)


Preparation
1) Heat up olive oil & cooking oil in a pot
2) Saute garlic and gunger till brown and then add water
3) Add fish ball and pepper, soya sos and salt to taste
5) Let it simmer for 5 mins. Transfer into a bowl
6) Garnish with spring onion and fried shallot

Chicken Soup (Sup Ayam)

If you like Sup Ekor Kambing (Ox tail soup) I guess you will like this too. Those days my mother used to cook it in a big pot using either beef or chicken. It taste so good and we can never had enough of it. We missed her delicous cooking so much...

Ingredient A

1/2 chicken (cut into small pieces)
2 onions (slice it)
2 garlic (slice)

a bit of ginger (slice)

1 pc Cinnamon stick

4 pcs Cardamom

4 pcs Cloves

2 pcs Anise star

2 bowl of water

Salt, pepper

chicken stock and a pinch of sugar

Ingredient B (to blend)

3 onions

3 garlic

1/2 inch of ginger

1 tblsp Cumin powder

1 tbsp Fennel powder

1 tblsp Corriander powder

1tsp cinnamon stick powder

1 tblsp black pepper (can add more if you want it spicy)

For Garnish
Celery and spring onions (cut into small)
fried shallots

Methods

1) Heat pot with 2 spoon of cooking oil

2) Fried ingredient A, stir untill it turn brown

3) Add ingredient B with a bit of water and keep stiring until it fragrance

4) Add in chicken let in cook for a while and then add water and potato

5) Add in sugar, salt anda pepper to taste

6) Let it boil until the potato tender

7) Garnish it with celery, spring onion and fried shallot

8) Served while it hot.