Soto Ayam (Indonesian Chicken Noodle Soup)

Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8

Soup:
2 lbs chicken thighs, whole
6 cups water, at least
1/2 red onion, sliced
8-12 oz vermicelli or rice sticks, etc.
2 star anise
1 tsp allspice
1 tsp cinnamon
1 can coconut milk
2 small potatoes, cubed
1.5 cups bean sprouts
1 small napa cabbage, thin sliced.
Juice and rind of 1 lime

Spice Paste:
1 tsp pepper
1 tsp corander
1/2 tsp cumin
1/4c macadamia, walnuts, almonds
1/2 red onion
4 cloved garlic
1 inch minced ginger
2 tsp tumeric

Start by boiling the chicken and onion in the water. Once the chicken is cooked, remove, remove skin and bones, and shred the chicken. Keep the soup.
Grind the spice paste and reserve.
Cook the noodles.

In a side pan, fry the spice paste and lime rind with some oil for a few minutes, until it smells very good. Bring the soup to a boil and mix the paste in. Also add the spices for the soup. Add the potatoes, and cook until they are almost done - maybe 10 minutes.

Mix in the chicken, cabbage, and coconut milk, and bring back to a boil, adding water or chicken stock if it looks like there won't be enough once the noodles are added back in.

Once the cabbage is done wilting and cooking, add in the noodles, heat through, and finish with lime juice, fried shallots, sriracha, cilantro, scallion, etc.

Pacri Nenas - Indonesian Pineapple Curry With Kofta

Pacri Nenas
Indonesian Pineapple Curry With Kofta
serve 6- 8

For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper

For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil

Preheat oven to 350 degrees F.

Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.

Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.

Chicken Curry with Tamarind

Chicken Curry with Tamarind
Serves 4

1/2 cup tamarind pulp (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One cinnamon stick
2 tablespoons vegetable oil
2.5 lbs chicken thighs, in pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons minced ginger
1 teaspoon turmeric
2 chiles, minced
1 can coconut milk
10oz chopped spinach

Soak the tamarind pulp in boiling water, covered, until softened, 30 minutes. Strain and discard the seeds.
Add the onion to a dutch oven and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Add the chicken and brown a bit.
Stir the strained tamarind water into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
Add spinach and garnishes, heat through, and serve.

Curry Chicken (Kare Ayam)

Curry Chicken (Kare Ayam)
Serves 6

2.5 lbs boneless chicken thighs, chunked
2 medium Potatoes, chunked
1 can coconut milk
1 sprig Curry Leaves
1 Star arise
1 cloves
1 cinnamon stick
5 tbsp Oil
½ cup Water

Spice Paste (ground):
3 cloves Garlic
2c shallots
12 Dried Chili (soaked and remove seeds)
1tbs Turmeric
1tbs Coriander seeds
1tsp Fennel
1tsp Cumin
1tbs Shrimp paste (toasted)
1 Lemongrass (white part only)

10oz spinach, rough chop
1 zucchini, half-moons
1 tbsp Salt
1 tsp Sugar

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise
and cloves, fry over low heat, add in spice paste and stir-fry until
fragrant.

Add chicken and curry leaves and fry well. Add in water, cover the pot,
braise over low heat until chicken is cooked well.
Add the thick coconut milk, potato, salt and sugar. Continue to simmer in
low heat for 20 minutes. Add zucchini and cook 5 minutes. Add spinach and
garnishes and wilt. Remove and serve with rice.

Ayam Masak Merak

Ayam Masak Merak (Malay Cacciatore)
Serves 6-8

Space Paste:
7 Small Shallots
5 cloves garlic
1T ginger, minced
12 dried chiles, soaked
1T coriander
1t cumin
1t fennel
1T oil
.75c water
Puree and set aside.

3lbs boneless skinless chicken thigh, seasoned with salt and tumeric
6oz can tomato paste
4 cloves
2 star anise
5T oil
1t cinnamon
1t cardamom
1 can coconut milk
Bag spinach, some water chestnuts
1T sugar
Cilantro


Brown the chicken and reserve.
Saute spices for a few minutes, and add spice paste. Saute 15 minutes.

Add tomato paste, salt, sugar, and a little water and bring to a boil.
Add chicken and milk and cook 30 minutes. Add the greens, and serve once they're cooked.

Butternut and Tofu Laksa

Butternut and Tofu Laksa
Serves 6

2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.

4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime


Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.

Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.

Mix everything together and finish with herbs and extra 1/2 of the lime.

Penang Prawn Mee

I saved shrimp shells for 6 months for this thing...world champ.

Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8

Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of

boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste

Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil

Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched

Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots

Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.

Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.

Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.

Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.

Mee Goreng

Mee Goreng
Serves 4-6

2 cloves garlic (chopped)
3 tablespoons of chili paste
1 lb of Yellow Noodles cooked
1 potato (boiled, peeled, and diced)
2 eggs
1 Tbs Curry powder
1 lbs seafood
A handful of bean sprouts, Scallion, etc
2 red chilies sliced
Juice of 1 lime

2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, potatoes, and seafood . Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles.
Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Loh Mee

Loh Mee
Serves 6

1 lbs of thick fresh noodles, or undercooked bucatini, broken in half
10oz chunked mushrooms
1.5 lbs pork, thin-sliced.
2 eggs
1 Choy sum/Gai Choy
garlic/ginger/chile
4 shallots (sliced thinly)
6 cups warm water or chicken stock or mushroom water
Slurry

Marinade for pork
3 teaspoons soy sauce
pepper
1 teaspoon corn flour

Seasoning
2 tablespoon kecap manis
2 tablespoon soy sauce
1 tablespoon balsamic/black vinegar
Salt and pepper


Marinade pork tenderloin for at least 30 minutes.

In a heated pot, add stir-fry aromatics. Add pork and stir fry until no more raw is seen. Add mushrooms and water and bring to boil.

Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.

Break eggs over the noodles and stir it into the noodles, allowing it to break. Add greens. Add slurry if the gravy is too loose. Let sit off the heat for 5-10 minutes and it will tighten.

Serve with fried shallots, sriracha, and especially black vinegar (or balsamic).

singapore hawker rice noodles

singapore hawker rice noodles
Makes 4 servings.

1 pound skinless boneless chicken breast, sliced (any protein)
1/2 teaspoon Asian sesame oil
1/2 cup reduced-sodium chicken broth
1/4 cup oyster sauce
2 tablespoons ketjap manis
2 tablespoons soy sauce
1 tablespoon curry powder
1 tablespoon sambal oelek or Sriracha
1 pound choy sum or baby bok choy, prepped
3 tablespoons peanut or vegetable oil
2 sticks lop cheong, sliced
2 large shallots, sliced
4 cloves finely chopped garlic
1 sliced red chile
1/2 pound fresh soybean or mung-bean sprouts
1/2 bunch scallions, cut crosswise into 2-inch pieces
1 pound wide rice noodles (pho) cooked
3/4 cup loosely packed fresh cilantro sprigs

Add sesame oil and a pinch of salt to chicken and stir to coat. Stir together broth, oyster sauce, ketjap manis, soy sauce, and sambal oelek in another small bowl.

Heat wok over high heat until a drop of water evaporates instantly. Swirl 1 tablespoon peanut oil to coat bottom and sides of wok. When oil begins to smoke, stir-fry sausage until browned, about 1 minute. Add chicken and stir-fry until just opaque, about 3 minutes, and remove. Add remaining 2 tablespoons peanut oil to wok, swirling to coat, then stir-fry shallots, garlic, and chile 3 minutes. Add choy sum, bean sprouts, and scallions and stir-fry until choy sum is crisp-tender, about 3 minutes.

Stir in broth mixture and bring to a boil. Add noodles and gently
stir-fry until heated through and noodles are tender. Return sausage and
chicken to wok and stir-fry until chicken is just cooked through, about 1
minute. Serve sprinkled with cilantro.

(Not)Clay Pot Chicken Rice

Sorta Malaysian style Arroz con Pollo

Claypot (Rice Cooker) Chicken Rice

2+ servings

2 cup long grain rice (uncooked)
2 cup room-temp chicken broth
2 cloves garlic, chopped
1 tsp ginger, minced
~8 small dried chiles, broken up
~4 tablespoons onions, chopped
3 tablespoons oyster sauce
2 tablespoon kecap manis
2 chicken breats halves, cubed Or 3 thighs
2 lap chang, sliced
pepper

Crispy hallots
2 chopped scallions
Bean sprouts
Par-cooked broccoli
Hot Sauce

1. Wash the rice, then stir in the rest of the ingredients
2. Cook the mixture in a rice-cooker as you normally would for rice.
3. Garnish the cooked rice with the shallots and spring onion and hot sauce

Char Kway Teow

Singaporean street style noodles. Very comfort foody.

Char Kway Teow
Serves 4

* 1 lbs thick rice stick noodle or flat rice noodle
* 4 tbsp garlic, minced
* 2 red chili, minced
* 1/2 bag bean sprouts (2 handfuls)
* 3 scallions, batons
* 1 lbs Chinese greens, prepared
* 1.5 lbs pre-cooked protein - shrimp, squid, pork, etc
* 3 eggs, beaten
* 2 tbsp fish sauce
* 3 tbsp kecap manis (sweet dark soy sauce)

Directions

1. Cook the noodles. Drain and set aside.
2. Fry garlic and chili until garlic is fragrant and golden brown.
3. Add the greens, and cook halfway. Add the bean sprouts, and cook until the greens are almost done. Remove.
4. Add the noodles, and get them moved around and colored a bit.
5. Add the beaten egg and fry it together with the noodles.
6. Pour the fish sauce and sweet dark soy sauce over the noodles and fry all ingredients together for another minute before adding everything into the pan. Add a bit of water, toss to combine.
7. Serve with cilantro, hot sauce, lime, etc

Mee Rebus

Malaysian street noodles with sweet potato gravy.

Mee Rebus
Serves 4

12oz dried asian noodles (chow mein, soba, udon)
5 Cups beef stock
Vegetable oil
2 cloves garlic, minced
2 tbsp Chili garlic paste
1 tbsp Coriander powder
1/2 tsp Tumeric
1 Inch fresh ginger, minced
2 Shallots. minced
2 sweet potatoes, peeled, cooked and mashed
Salt to taste
Juice of 1 lime
1 Tbs Fish sauce

For Garnishing:
1 brick tofu, cubed
1 small package bean sprouts
2 Scallions, sliced
1 lb Short Bok Choy or similar
Cilantro

Cooking Instructions:
Heat saucepan on medium flame, add vegetable oil.
Cook paste. garlic, ginger, spices, shallot until quite toasted.
Add beef stock, bring it to a boil. Slowly add the mashed potato to the stock until a gravy-like consistency is reached.
Simmer gently 8 to 10 minutes.
Add gravy to the noodles, and add vegetables as well. Mix and let residual heat cook the vegetables.
Top with extra hot sauce.