I am a HUGE soup lover! I could eat soup for breakfast, lunch and dinner! I just found this amazing soup recipe through a friend from a Facebook cooking group, so happy to come across new soup recipes. Please hit me with some of your favourites too. They are so nice especially in this cold wintery weather.
RECIPE FOR BARLEY AND CHICKEN SOUP
Adapted from Coles Magazine, with slight modifications
Prep time: 15mins
Cook time: 2 hours
1kg chicken (I use chicken maryland pieces with bones)
1 brown onion, finely chopped
1 leek, thinly sliced
1 large carrot, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
4 flat leaf parsley stems
2 thyme sprigs
1 dried bay leaf
1 tsp peppercorns (or pepper)
1/2 cup pearl barley
some chopped coriander
2L water (or more)
Salt to taste
1. In a large stockpot, saute with some oil; onions, leek, carrot, celery, garlic, parsley and coriander.
2. Then add the chicken pieces and water. Place over high heat and bring to a boil. Reduce heat and simmer for 1.5 hours.
3. Use tong and transfer chicken pieces into a bowl. Remove and discard skin and bones. Coarsely shred the chicken.
4. Add barley and chicken pieces into soup and cook for another 30 minutes or until barley is tender. Add salt and pepper to taste.
I love curries. Especially Malaysian curries. There are so many curry variations out there but the ones I love most is this malay curry and mamak curry. Mamak curry is basically Indian curry but the difference is that mamak’s version is darker and spicier whereas malay curry is a lot more creamier and sort of yellowish in colour.
Malay curry goes really well with pulut kunyit (yellow sticky rice) but I didn’t have time to make it, so we just had white rice instead, with some prawn cracker and steamed pumpkins on the side. This recipe was kind of put together instinctively, so hopefully I can do justice with measurements because it tastes absolutely delicious. Its great for those who dont like their curries too spicy and want a creamier texture.
RECIPE FOR MALAY CHICKEN CURRY
Cook time: 45mins
1/2 small onion, diced
1 tbsp Babas curry powder
300grams thigh/maryland pieces (use boneless if you wish)
1 star anise
1/2 cinnamon stick
1 potato, quartered
2 tsp chicken stock paste/cube ( I use homemade asian stock paste)
½ cup coconut cream
1/2 cup water (more or less)
Salt to taste (be careful with salt if you’re already using stock)
1. Heat oil and saute onions in a small to medium size pot. Add the spices and fry until fragrant for a couple of minutes.
2. Add the curry powder and chicken and cook until chicken is just cooked.
3. Add water, stock and potatoes. Cover and cook on medium heat for 15-20 mins.
3. Pour in coconut milk and season with salt. Simmer for 10 minutes.
4. Finally, serve with rice or pratha (roti/bread).
I was making chicken stock paste today when I realised I minced more chicken that I actually needed so I instantly thought of making some quick, homemade chicken nuggets using the extra chicken mince. Because why not? My kids love them. You can bake it if you want to opt for the healthy version but today I felt a bit naughty so I shallow fried them ;)
But please do not use chicken breast. Its dry! Use boneless chicken thigh or boneless maryland fillets, please… with a bit of fat :)
Since this recipe was made up by me, I basically just used my cooking instinct and whatever I had in the kitchen to put together this batch of nuggets, which surprisingly turned out better than what I had expected. Its full of flavour! Let me try and put the recipe into proper quantities…
RECIPE FOR HOMEMADE CHICKEN NUGGETS
Prep & cook time: 30minutes
Serves: 10 round patties (roughly 6cm diameter)
2 stalk spring onion (white part only)
1 clove garlic
1/2 carrot (you can add any type of veges you want)
1 inch leek
1 egg (halved in separate bowls)
300g boneless chicken thigh/maryland
1 cup Breadcrumbs mixed with 1/2 tsp garlic powder
salt & pepper to taste
1/2 tsp mixed herbs (optional)
1. In a food processor, add chicken , spring onion, garlic clove, carrot and leek and process until evenly minced.
2. Add add in half egg and salt & pepper then pulse until combined.
3. Heat some oil in a medium sized pan. (If baking, see method below**)
4. Roll and shape the chicken mince into nuggets. I made it into balls and gently flatten them with my thumb.
5. Dip all sides into the egg and then quickly cover it in breadcrumb mixture.
6. Lay them in the hot pan and slowly shallow fry the nuggets until golden brown.
**For a low calorie version, Preheat oven to 220 degrees Celsius. Place nuggets on a non stick baking tray. Bake for 20 minutes at 220 degrees Celsius.
One of our family favourite mid week dinner is grilled chicken with creamy napolitana sauce served with steamed vegetables and mash potato. It is a quick and rather healthy dinner and the good thing is, if you make a big pot of the napolitana sauce, you can re-use it with some pasta for next days dinner.
RECIPE FOR GRILLED CHICKEN WITH CREAMY NAPOLITANA SAUCE
Prep time: 20 mins
Cook time: 30 mins
1 chicken breast, slice into 4 parts
1 large carrot, cut
1/4 brocolli, cut
coriander (optional), for garnishing
For napolitana sauce:
1 small onion, diced
2 cloves garlic, pound in mortar and pestle
2 tbsp tomato paste
1/2 cup chicken stock
150ml thickened cream
salt and pepper, to taste
For mash potato:
1 large potato, quartered and boiled till soft
4 tbsp butter
2 tbsp milk
sprinkle of salt and pepper
1. To make the napolitana sauce. Saute onions and garlic in a saucepan with a bit of oil for a minute or two and then add tomato paste, chicken stock and thickened cream. Bring to boil and leave to simmer to reduce the sauce. Don’t forget to season with salt and pepper.
2. Whilst the napolitana sauce is simmering, boil the carrots and brocolli in one pot and in separate pot, boil the potatoes. Both with a bit of salt. Drain well once soften.
3. Heat up some olive oil in a grill pan and grill the chicken breast for 8-10 minutes turning sides. Make sure it does not overburn/overcook.
3. Mash the potatoes with butter, milk, salt and pepper till creamy and no lumps are seen.
4. Serve grilled chicken on a plate alongside the vegetables, mash potato and finally drizzle over the napolitana sauce and sprinkle with some coriander.
Please accept my apologies for the lack of post over the last couple of weeks, I have been sick, terribly sick- that the thought of food and consuming it, makes it even worst! Hence why I have not updated this blog. But at least I can have some hearty winter soup eventhough its summer here! So if you’ve got a few soup recipes up your sleeves, kindly do share them with me. I’m always on the lookout for more recipes!
RECIPE FOR CHICKEN SOUP WITH CABBAGE
Adapted from my stepmum
Prep time: 10 mins
Cook time: 1 hour
1 chicken breast, cut into small pieces
50g dried rice vermicelli
4 cups chicken stock
1/4 cup chopped spring onions (to garnish)
3 tbsp fried shallots (to garnish)
1/4 cabbage, shredded thinly
salt and pepper, to taste
1. Bring to a boil the chicken breast pieces in a pot of chicken stock.
2. Add in the cabbage, vermicelli and simmer for 45 minutes.
3. Crack the eggs but do not stir. Leave for 5 minutes before seasoning it with salt and pepper and the other garnishes.
4. Serve immediately while hot.