Saturday, November 2, 2013

Thai Chicken Fried Rice (泰式鸡肉片炒饭)

2 bowls cooked rice
3/4 cup cooked chicken breast - diced
1 green bell pepper - diced
1 stalk celery - diced
3 cloves garlic - minced
1 shallot - sliced
1 egg
1/3 cup frozen green peas
sprinkle of red chili flakes
sprinkle of white pepper
1/2 tsp sugar
pinch of salt
vegetable oil

Abalone sea cucumber and fish maw soup noodles

handful of dry noodles
other ingredients (leftover soup) - refer to here
salt and pepper to taste
drizzle of sesame oil
fresh red chili + soy sauce (for dipping)

  1. Bring a pot of water to boil.  Cook the noodles according to packet instructions.
  2. Drain and set aside in a bowl. 
  3. Pour away the water and reheat the leftover soup.  
  4. Once it starts boiling, add a little salt and pepper to taste.
  5. Transfer the soup into the bowl of noodles.
  6. Drizzle sesame oil and serve warm with sauce.

Sea Cucumber Abalone and Fish Maw Soup

1 packet sea cucumber (frozen fresh type) - cleaned, blanched and cut into pieces
3 pieces dried fish maw - blanched, drained and cut into pieces
1 can abalone
4 dried shitake mushrooms -soaked, drained and trimmed
12 fresh white mushrooms - cleaned
2 slices of ginger
10 white peppercorns - lightly crushed
handful of sliced hua qi sheng (american ginseng)
handful of goji berries
few slices of dang gui
1 pot chicken stock