Yaki Udon

Ingredients:

200g Udon
20g carrot, cut into strips
300g long cabbage, cut into strips
2 mushroom, cut into slices
300g chicken, cut into slices
5 slice squid
5 pcs shrimps
20g green pepper, cut into strips
1 egg

For seasoning

small amount of Japanese light soya sauce
small amount of peppers
small amount of salt
small amount of Mirin

Method:

1. Blanch the noodles in boiling water for 1 minute, remove from heat and set aside.
2. Heat oil, stir-fry the seafood and meat till cooked, set aside.
3. Add in all the vegetables, stir-fry well.
4. Toss in the cooked seafood and meat.
5. Add the noodles and seasoning, quick-fry evenly, dish out and served.

Tororo Somen

Ingredients:

150g Somen (thin Japanese noodle)
1 quail egg
1 stalk spring onion
some wasabi
some cold sauce
some Japanese yam

Method:

1. Blend yam into fine smooth paste.
2. Blanch the noodles in boiling water for 2-3 minutes.
3. Remove from heat, soak in ice water till cold and dish out.
4. Sprinkle some cut seaweed, serve with yam paste, spring onion, quail egg, wasabi and cold sauce.

Inariwa Udon

Ingredients:

150g Japanese white fine noodles
small amount of spring onion
1 quail egg
small amount of wasabi
small amount of cold sauce
some amount of cut seaweed

Method:

1. Blanch the noodles in boiling water for 2-3 minutes.
2. Remove from heat, soak in ice water till cold and dish out.
3. Sprinkle some cut seaweed, serve with spring onion, quail egg, wasabi and cold sauce.

Laska

Ingredients:

1 kg thick bee-hoon
250g bean sprouts
20 cooked prawns
10 beancurd puffs
4 fish cakes
laska leaves

Stock:

3l water
20 laska leaves
2 bunches pandan leaves
70g shallots
20g garlic
20g candle nuts
30g turmeric
200g shrimps
3thsp belacan chilli paste
3thsp belacan powder
30g rock sugar
750ml coconut milk
100g chilli oil
salt

Method:

1. Boil water, put in pandan leaves and laska leaves. Boil for 10 min. discard pandan leaves and laska leaves.
2. Add shallots, garlic, candle nuts and turmeric. Boil and add dried shrimps, belacan chilli paste, powder and rock sugar. Stir well.
3. Add coconut milk and boil. Add salt and chilli oil. Put the beancurd puff into the stock.
4. Cook the bee-hoon and bean sprouts. Top with fish cakes, beancurd puff, prawns. Add the stock. Serve with laska leaves.

Tofu and Udon Noodle Soup

Ingredients:

¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced

Method:

• Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
• Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
• Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

Ramen and Roast Duck Soup

Ingredients:

200g ramen noodles
2 cup (500ml) chicken stock
3 cup (750ml) water
5 thin slices fresh ginger
4 small red chilli peppers, seeded and halved
2 tsp lime juice
3 lemongrass stalks, bruised
3 cilantro roots, bruised
1 Chinese roast duck, meat removed and chopped
4 scallions, chopped
½ cup (60g) fresh bean sprouts, rinsed
¼ cup (10g) chopped fresh cilantro

Method:

• Cook noodles as directed on package. Drain and set aside. Place stock, water, ginger, 4 chilli pepper halves and lime juice in saucepan. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until flavors are blended, about 5 minutes. Add lemongrass and cilantro roots. Simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve. Return stock to saucepan.
• Add duck meat, scallions and noodles to stock and simmer until heated through, about 5 minutes.
• Ladle into individual bowls. Top each serving with bean sprouts, fresh cilantro and remaining chilli pepper halves.

Chicken Noodle Soup

Ingredients:

4 Chinese dried mushrooms
250g egg noodles
½ cup (60g) shredded snow peas
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp rice wine
4 cup (1L) chicken stock
1½ cup (250g) shredded cooked skinless chicken meat
½ cup (60g) fresh bean sprouts, rinsed

Method:

• Place mushrooms in small bowl, add boiling water to cover and allow to stand until softened, 10-15 minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding tough stems.
• Cook egg noodles as directed on package. Drain and set aside.
• Place snow peas in bowl and add boiling water to cover. Let stand for 1 minute, then drain. Refresh snow peas immediately in cold water.
• In wok or saucepan over medium-high heat, warm oil. Add sliced mushrooms and stir-fry for 1 minute. Add noodles, snow peas, soy sauce, rice wine, stock and chicken. Bring to boil over medium-high heat, stirring occasionally. Ladle into individual bowls. Garnish each serving with bean sprouts.

Somen, Pork and Scallion Soup

Ingredients:

250g somen noodles
4 cup (1L) chicken stock
1 tbsp dry sherry
1 tbsp light soy sauce
6 scallions (shallots/spring onions), sliced
125g Chinese barbecue pork, sliced chilli oil for serving

Method:

• Cook noodles in boiling water until tender, about 3 minutes. Drain and divide among 4 individual bowls.
• Place stock, sherry and soy sauce in saucepan. Bring to boil. Reduce heat to low and simmer for 5 minutes. Add scallions and pork. Cook for 1 minute.
• Ladle soup over noodles. Serve with chilli oil to be added to taste.

Tom Yum Goong

(Hot and Sour Prawn Soup)

Serves 4-6


Ingredients:

500g medium-sized raw prawns
1 tbsp oil
2 tbsp red curry paste
2 tbsp tamarind concentrate
2 tsp ground turmeric
1 tsp chopped red chillies, optional
4 kaffir lime leaves, shredded
2 tbsp fish sauce
2 tbsp lime juice
2 tsp soft brown sugar
¼ cup (7g) fresh coriander leaves


Method:

1. Remove the prawn heads and set aside. Peel and devein the prawns, keeping the tails intact and reserving the shells.
2. Heat the oil in a large wok or pan. Add the prawn shells and heads and cook for 10 minutes over medium heat, tossing frequently, until the shells and heads are deep orange.
3. Increase the heat and gradually add 1 cup (250ml) of water and the curry paste to the wok. Boil for 5 minutes, or until reduced slightly. Add 1.75 litres of water, simmer for 20 minutes, then strain, reserving the stock. Discard the heads and shells and return the stock to the wok.
4. Add the tamarind concentrate, turmeric, red chilli and lime leaves to the wok. Bring the mixture to the boil and cook for 2 minutes. Add the prawns and cook for 5 minutes, or until the prawns turn pink. Stir in the fish sauce, lime juice and sugar. Pour into bowls and sprinkle with the coriander just before serving.

Tom Kha Gai

(Chicken and Coconut Soup)

Serves 4


Ingredients:

2 cups (500ml) coconut milk
1 cup (250ml) chicken stock
5cm piece of fresh galangal, peeled and sliced
3 chicken breast fillets, cut into bite-size pieces
1-2 tsp finely chopped red chillies
1 tbsp fish sauce
1 tsp soft brown sugar
½ cup (15g) fresh coriander leaves
fresh coriander leaves, to garnish


Method:

1. Combine the coconut milk, stock and galangal in a pan, bring to the boil and simmer over low heat for 10 minutes, stirring occasionally.
2. Add the chicken pieces and chilli to the pan and simmer for 8 minutes.
3. Stir in the fish sauce and brown sugar. Add the coriander leaves and serve the soup immediately, garnished with the remaining coriander leaves.

Soto Ayam

Serves 4-6


Ingredients:

½ chicken
5 tbsp cooking oil
1 onion, sliced
5 cups water
1 stalk lemon grass
2.5cm piece galangal
3 dried bay leaves
salt to taste

Pounded:
8 shallots
4 cloves garlic
2cm piece turmeric
¾ tsp pepper
¾ tsp white cummin
¾ tsp cummin
¾ tbsp coriander seeds

To serve:
625g precooked rice (compressed & cubed) or 375g precooked rice noodles
250g bean sprouts, tailed & parboiled
3 stalks spring onions, shredded
3 stalks Chinese celery, shredded
3 tbsp deep-fried sliced shallots
2 red chillies, seeded & sliced


Method:

1. Heat oil and fry onion till lightly browned. Add pounded ingredients and fry till fragrant.
2. Add water, lemon grass, galangal and bay leaves. Bring to the boil.
3. Add chicken and salt. Simmer over medium heat till chicken is tender.
4. Drain out chicken and strain soup. Bone chicken and shred meat.
5. Bring soup to the boil again. Adjust seasoning.
6. Portion chicken meat, compressed rice and bean sprouts into individual serving bowls. Pour soup over and garnish with shredded vegetables, fried shallots and red chillies. Serve hot.

Taco Soup

Ingredients:

1 lb. ground beef 
1 can chopped tomatoes 
1 can red kidney beans 
1 can pinto beans 
1 can white corn 
1 env. taco seasoning 
1 env. Ranch dressing mix 

Method:

Brown beef in skillet. After draining beef, add all cans (undrained) and envelopes to the beef in Crockery Pot. Cook on low 2 to 4 hours. 

Carrot Soup

Ingredients:

1/2 carrot
75g Chinese pasley
4 cups water
2 tsps oil

Seasoning:

1 tsp salt

Method:

1. Skin and wash carrot. Cut.
2. Wash and cut Chinese parsley.
3. Cook carrot in water with oil added for 20 minutes.
4. Add Chinese parsley and cook for 5 minutes, finish with seasoning. Serve.

Tofu and Udon noodle soup

Serves 6-8


Ingredients:

¾ cup (120g) dashi granules
2 tbsp mirin
2 tbsp red miso paste
500g dried udon noodles
250g firm tofu, cut into 1cm cubes
6 spring onions, diagonally sliced


Method:

1. Combine the dashi granules, mirin, miso paste and 1.5 litres of water in a pan. Stir and bring to the boil over high heat, then reduce the heat immediately and simmer gently for 2 minutes.
2. Cook the noodles in rapidly boiling water until tender, then rinse quickly under running water and drain well.
3. Divide the noodles, tofu and spring onion between the serving bowls. Pour over the hot stock and serve immediately.

Chicken and Sweetcorn Soup

Serves 4


Ingredients:

200g chicken breast fillet, finely sliced
1 tsp salt
2 egg whites
3 cups (750ml) good-quality chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced


Method:

1. Place the chicken in a bowl and sprinkle over the salt. Lightly beat the egg whites until foamy, then fold the egg whites into the chicken strips, cover and set aside in the refrigerator.
2. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water until it forms a paste, then add to the soup, stirring continuously until the mixture thickens.
3. Reduce the heat and add the chicken mixture to the stock, breaking it up with a whisk. Heat the soup over high heat, without boiling, for 5 minutes, or until the chicken is cooked through. Season with the soy sauce and serve sprinkled with the slices of spring onion.

Carrot Soup with Cumin and Sour Cream

Serves 6

Ingredients:

3 tablespoon olive oil

2 large brown onions, chopped

5 cloves garlic

½ teaspoon cumin seeds

1kg carrots, cut into slices

1.5 litres water

1 packet sour cream

1 tablespoon parsley, chopped

Salt and pepper to taste

Method:

• Heat up a saucepan with oil. Sweat onions and garlic.
• Add cumin seeds followed by carrots and water. Season.
• Cook until carrots become soft.
• Puree and serve with sour cream and parsley.
  

Clear Clam Soup

Serve 4

Ingredients:

300g short-neck clam
1/4 tsp salt
1 tbsp sake
1 tbsp ligh soy sauce
2 myoga ginger flower buds, thinly sliced

Stock ingredients:

700ml water
10-cm dried kelp (konbu)


Method:

1. Soak clams in a basin of water with i tsp dissolved salt for about 30 mins to remove grit. Rinse well, drain and set aside.
2. Put water and kelp into a saucepan and leave for 30 mins. Cook over medium heat and remove when small bubbles appear from the bottom.
3. Reheat stock, add clams when its boil. Return to the boil and reduce heat and skim off any foam that rises to the surface.
4. Season stock with salt, sake and light soy sauce. Simmer for 3 mins or till clams open. Discard any clams that are still closed.
5. Ladle into individual serving bowls and garnish with ginger flower buds, serve hot.

Miso Soup

Serves 4

Ingredients:

200g bean curd (soft or firm)
1 tbsp dried cut seaweed (wakame)
60g miso
1/4 Japanese spring onion (scallion), finely sliced


Dashi Ingredients:

800ml water
10cm pieces dried kelp (konbu)
25g bonito flakes


Method:

1. For dashi. Put water and kelp into a saucepan and leave for 30 mins. Place over medium heat and when small bubbles appear from the bottom, remove kelp.
2. Add bonito flakes when water is boiling, reduce heat and simmer for a few seconds. Remove from heat, then leave till bonito flakes sink to the bottom. Strain stock and discard solids.
3. Return strained stock to the saucepan and add bean curd and seaweed. Bring to boil, remove from heat. Strain miso into soup, then stir till miso dissolved.
4. Reheat soup and return to the boil, then remove from heat immediately. Garnish with spring onion and serve hot.

Corn Chowder

Ingredients:

½ pound bacon
½ cup chopped onion
½ cup celery
2 Tablespoons flour
4 cups milk
1/8 teaspoon pepper
2 cans cream style corn
Chopped fresh parsley
Paprika

Method:

1. In saucepan, fry bacon until crisp. Remove bacon from pan, crumble, and set aside. Drain fat, reserving 3 tablespoons in saucepan.
2. Cook onion and celery in bacon drippings until tender; remove from heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk.
3. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in pepper and corn.
4. Cook until soup is heated through. Remove from heat and ladle into soup bowls.
5. Garnish with cooked bacon and a sprinkling of parsley and paprika.

Onion Soup

Ingredients:

4 large onions

3 tbsp butter

3 pints of beef stock

1 tsp worcestershire sauce

salt to taste

1/8 tsp pepper

1/2 tsp paprika

thin slices of bread, toasted,

grated parmesan cheese

Method:

1. Slice onions thin, brown in butter, add more butter if necessary to keep onions moist while cooking.
2. When onions are tender, add hot beef stock, worcestershire sauce and seasoning.
3. Bring to boil, pour soup in individual casseroles and arrange the sliced toasted bread on top. Sprinkle grated cheese generously, put under low broiler flame to brown. Serve immediately.