Vegetable Manchow Soup

Chef  : Niru Gupta
Recipe Servings  : 2
Prep Time  : 05 Minutes
Cook Time  : 30 Minutes
Total Cook Time  : 35 Minutes

Savour the hot and spicy flavours of this Chinese vegetable manchow soup.

Ingredients

• 4 cups water

• 1 tsp ginger - finely chopped

• 1 tsp garlic - finely chopped

• 1 tsp green chilies - finely chopped

• 1 Tbsp coriander leaves - finely chopped

• 2 Tbsp French beans - finely chopped

• 2 Tbsp carrots - finely chopped

• 2 Tbsp cabbage - finely chopped

• 2 Tbsp capsicum - finely chopped

• 2 Tbsp mushrooms - finely chopped

• 2 spring onions - finely chopped

• 1 tsp pepper

• 1 Tbsp Soya sauce

• 4 Tbsp cornflour - mixed with

• 1 cup water

• 2 stems of spring onion

• 3 Tbsp oil salt as required

Directions

1. In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
2. Add all the vegetables, pepper, ajinomoto, salt and continue to stir-fry for two more minutes.
3. Add the Soya sauce, water and salt.
4. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.
5. Remove from heat and serve immediately.
6. Garnish with spring onion stems.

NUTRITIONAL INFORMATION

Calories 275.3 Kcal

• 20.4 g Carbs
• 20.5 g Fats
• 0.0 mg Cholesterol
• 2.3 g Protein
• N/A Fiber

• Phosphorous: 84.0 mg
• Sodium: 3918.4 mg
• Potassium: 137.0 mg

Nasi Jagung (Corn Rice)

Ingredients

• 1½ cups uncooked rice, washed thoroughly
• 1½ cups sweet corn kernels, cut from the cob or canned

Procedure

1. Place the rice and corn in a pot with 3½ cups of water and bring to a boil. (If using canned sweet corn, do not add water).
2. Simmer the rice and corn until the water is absorbed.
3. If using canned sweet corn, add the water now.
4. Lower the heat to low and cook rice and corn for another 10 minutes, until the rice is dry and fluffy.

Nasi Kuning (Yellow Rice)

Ingredients

• 2 cups rice

• 2¼ cups coconut milk

• 2 teaspoons turmeric (found in most supermarkets)

• 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Cap Cay (Indonesian Chop Suey)

Ingredients

• 3 tablespoons vegetable oil

• 4 cloves garlic, minced

• 1 onion, thinly sliced

• 10 ounces peeled and deveined medium shrimp (30-40 per pound)

• 1 head bok choy, chopped

• 1 1/2 cups chopped broccoli

• 1 1/2 cups chopped cauliflower

• 1 large carrot, thinly sliced at an angle

• 3 green onions, chopped

• 2/3 cup water

• 2 tablespoons cornstarch

• 2 tablespoons fish sauce

• 2 tablespoons oyster sauce

• 1 teaspoon white sugar

• 1/2 teaspoon ground black pepper

• salt to taste

Directions

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
2. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Spicy Garlic and Pepper Shrimp

Ingredients

• 2 1/2 tablespoons vegetable oil

• 1/4 cup water

• 1 cup shredded cabbage

• 1 tablespoon minced garlic

• 8 large fresh shrimp, peeled and deveined

• 2 teaspoons crushed red pepper flakes

• 2 tablespoons sliced onion

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon soy sauce

Directions

• Prep
  25 m
• Cook
  10 m
• Ready In
  35 m

1. Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
2. Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Lolah's Chicken Adobo

Ingredients

• 3 tablespoons vegetable oil

• 3 pounds boneless, skinless chicken thighs, rinsed and patted dry

• 6 cloves garlic, peeled and thinly sliced

• 1/2 cup soy sauce

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 2 tablespoons pickling spice, wrapped in cheesecloth

Directions

• Prep
  10 m
• Cook
  1 h 10 m
• Ready In
  1 h 20 m

1. Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
2. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Chicken Karaage

Ingredients

• 2 tablespoons soy sauce

• 1 tablespoon sake (Japanese rice wine)

• 2 teaspoons grated fresh ginger

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 2 cups vegetable oil for frying

• 3/4 cup cornstarch

Directions

• Prep
  15 m
• Cook
  2 m
• Ready In
  47 m

1. Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
4. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Indonesian Fried Rice (Nasi Goreng)

Ingredients

• 1 cup uncooked white rice

• 2 cups water

• cooking spray

• 3 eggs, beaten

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 leek, chopped

• 1 clove garlic, minced

• 2 green chile peppers, chopped

• 1/2 pound skinless, boneless chicken breasts, cut into thin strips

• 1/2 pound peeled and deveined prawns

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 3 tablespoons sweet soy sauce (Indonesian kecap manis)

Directions

• Prep
  20 m
• Cook
  40 m
• Ready In
  3 h

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread onto a baking sheet, and refrigerate 2 hours until cold.
2. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into hot skillet. Cook until the eggs begin to set, lifting up the edges of the set eggs to allow the uncooked egg to contact the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Slice omelet into 1/2 inch strips.
3. Heat the vegetable oil in a wok or large frying pan over high heat. Stir in the onion, leek, garlic, and chile peppers. Cook, stirring, until onion is soft, 3 to 5 minutes. Stir in the chicken, prawns, coriander, and cumin, mixing well. Cook and stir for approximately 5 minutes.
4. Mix in the cold rice, sweet soy sauce, and omelet strips; cook until shrimp are bright pink and chicken is no longer pink in the center, 3 to 5 minutes.

Indonesian Satay

Ingredient

• 3 tablespoons soy sauce

• 3 tablespoons tomato sauce

• 1 tablespoon peanut oil

• 2 cloves garlic, peeled and minced

• 1 pinch ground black pepper

• 1 pinch ground cumin

• 6 skinless, boneless chicken breast halves - cubed

• 1 tablespoon vegetable oil

• 1/4 cup minced onion

• 1 clove garlic, peeled and minced

• 1 cup water

• 1/2 cup chunky peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons white sugar

• 1 tablespoon lemon juice

• skewers

Directions

• Prep
  25 m
• Cook
  20 m
• Ready In
  1 h

1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Spicy Chicken and Hominy Mexican Soup

Ingredients

• 1 tablespoon olive oil
• 2 chicken breasts, cut into 1-inch pieces
• 1 small onion, chopped
• 2 chipotle peppers in adobo sauce, seeded and diced
• 2 cloves garlic, minced
• 1 pinch garlic salt, or to taste
• 1 (32 ounce) can enchilada sauce
• 2 (16 ounce) cans hominy
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1/4 cup chopped cilantro

Directions

• Prep
  20 m
• Cook
  50 m
• Ready In
  1 h 10 m

1. Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Chinese Chicken Fried Rice

Ingredients

• 1/2 tablespoon sesame oil
• 1 onion
• 1 1/2 pounds cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 3/4 cup fresh pea pods, halved
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Directions

• Prep
  25 m
• Cook
  15 m
• Ready In
  40 m

1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Sautéed Shirako

Ingredients

• Fresh milt sacs from salmon, cod, mullet or similar fish
• corn meal
• freshly ground black pepper
• salt or soy sauce
• olive oil (or butter or bacon fat)

Directions

1. Heat a tablespoon or two of olive oil, butter or bacon fat in a skillet over medium heat.
2. Sprinkle a tablespoon or two of cornmeal on a cutting board or plate. Add a little freshly cracked black pepper.
3. Rinse milt sacs in cold water. Pat dry but leave a little dampness (so cornmeal will attach).
4. Rolls sacs in cornmeal.
5. When oil hot enough to gently sizzle, carefully place the sacs in the skillet. Add a few dashes of soy sauce or sprinkle with salt. Lower heat to medium-low.
6. Sauté for 3 minutes. Gently turn and sauté other side for two or three additional minutes, longer if the sacs are particularly large. Both sides should be crisp and golden.
7. Serve piping hot with grits or polenta.

Indonesian Beef Rendang

Ingredients
Serves: 8 

• 4 fresh banana peppers, seeded and chopped
• 4 shallots, chopped
• 5 cloves garlic, chopped
• 2 tablespoon salt
• 1 teaspoon chilli powder
• 1 tablespoon vegetable oil
• 1 kg beef tenderloin, cut into 5 x 2.5 cm cubes
• 2 cm galangal, thinly sliced
• 3 stalks lemongrass, chopped
• 6 lime leaves
• 1 teaspoon ground turmeric
• 3 cans coconut milk

Directions
Prep:20min › Cook:3hr30min › Ready in:3hr50min

1. Place the banana peppers, shallots, garlic, salt, and chilli powder with vegetable oil in a blender, and pulse until the mixture is a paste.
2. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
3. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

Stuffed Zucchini

Ingredients

• 3 zucchini

• 1 pound pork sausage

• 1 cup dry bread crumbs

• 1 clove garlic, minced

• 1 (32 ounce) jar spaghetti sauce

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

Directions

• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.