Egg Drop Corn Soup and Bali Holiday

A cool day outside welcoming us when we arrived at Melbourne Airport, sun was peeking behind the clouds, hubby was busy making a call to friend who's waiting for us somewhere. Finally we met at the point that they both agree. As we drove to our street,  we live close to the airport, I noticed the sun was gone...  it was grey and gloomy, however i asked to my self if i feel cold as we arrived from tropical weather, it was not bad, not that cold. 

Our neighbour greeted us with her lovely smile, I approached her as I landed her a kiss on her cheek, she's one lovely 77 year old neighbour. Opening the white door of our place, straight away went to my kitchen, smiling as I entered, smelt the fragrant of the furniture, it's lavender mix with coconut..... love to be home....

 

Hey..hey... enuff narrative, all I wanted to say is sorry for leaving this blog long enough, that if I grew lemon tree on this blog, now I'm ready to pick some lemons to be squeezed for honey lemon tea to sip in this  cold winter. Ok, without further type here are some pics from our Bali's holiday... we picked quite place for rest at Bumi Ayu Sanur before we moved to Santika Premiere Beach Resort, which was awesome.

This time my post holiday sydrome recovered so fast, I switched my holiday mood to be active and alert mood within one day, holiday meant to be enjoying the food at your will in any restaurants or warungs, while here enjoy cooking at your will, And I'm enjoying it I almost forgot that I used to get blue of this cooking and foodie thing. 

 

At the kitchen Corn soup with egg drop would be a good companion to embrace the cold weather. Chinese soup, but  not so Chinese anymore I reckon, it is kind of simple to prepare-soup, anyone from any country could easily prepare this soup. It's basically pouring and stirring at the same time, beaten eggs into hot boiling broth.

Egg Drop Corn Soup

Source from Asian`s Kitchen
Ingredients:
1 liter water
2 cube Knorr's chicken flavor/3 tbsp chicken bouillon powder
4 large eggs,beaten well
1 tbsp ground pepper powder
1 large can creamy sweet corn,about 400 ml
200gm/1 piece boneless chicken breast,cut cube
3 tbsp corn flour + 2 tbsp cold water dilute
salt to taste
handful cut scallion



Method: 
1:Bring 1 liter water to boil in stock pot at high heat,then add in chicken cube or bouillon powder.
2:When the stock rolling boil add in cube chicken,creamy sweet corn ,ground pepper and corn flour dissolved.Keep stirring the soup until bubbly,then slowly pour in beaten eggs into the soup to make it look like flower.Stir again to mix all the ingredients well.
3:Remove stock pot from heat and check the seasoning.Add salt if needed. Dish out ,sprinkle with some scallion and serve warm.

Creamy Chicken Mushroom With The Add of Sweet Potato

Everybody around me seems to talk about holiday already, the holidays that followed after we celebrate the month of Ramadhan; it is a kind of holy month for Muslims. Back in my country Lebaran or Iedul Fitri’s Holiday is the biggest holiday season. A lot of people will spend most of their holidays visiting their hometown, this is also followed by a chance to meet schoolmates in some kind of reunion. The bad news is my teacher told me not to book any holiday after our second placement which is actually the time that I’m waiting for an overseas holiday. Uh well… It was just something that kicking around my head. 

Forget about it; let’s talk about current Melbourne weather. Apparently, winter is kindly embracing us in its notoriously chill, windy and wet. That would make the words snug, warm and cozy becoming  luxurious enough when we need to hit the road anyway. Especially, for the commuter like me. Somehow, when I got a day off and think about comfort food, one of the first things I feel like doing is cooking steamy soups.

My husband is not too fond of  soup. Creamy soup that we devoured on its own or served with a piece of bread. He is more “clear soup with rice”. Since there is our extended family staying with us right now, I enjoy cooking creamy soup as much as I want, and of course, obviously because they love my creamy soup. I prepared “Creamy Chicken Mushroom” yesterday. I added a sweet potato to it, to enrich the flavour and make it ever more creamier. Sweet potato has no family link with potato at all; I wonder why it’s called sweet potato☺. In other countries it is mistakenly called as Yam. The one I always pick is the one that has purple skin and white flesh; it’s quite firm in texture and sweet when it’s cooked. When you purchase sweet potato sometimes it comes as surprise for you, they might have the same colour skin but they have a different flesh colour and taste. Especially here in the fruit shops, they never mention the variety like Kumara, white delight or whatever; they are all displayed as sweet potato. I have got mine from the same fruit shop from time to time, so I’m sure this is the one that I always wanted, and it is always delightful as an addition for both cooking and baking.

 

Creamy Chicken Mushroom

 

Ingredients

• 3 tbs butter
• 1 medium onion, chopped
• 2 tbs flour
• 2 tsp salt
• 1 tsp pepper
• 4 cups chicken stock
• 500 gr mushrooms, sliced
• 1/2 cup chopped carrots 
• 1/2 cup sliced celery
• 1 medium piece sweet potatoes, diced
• 1 cups frozen corn kernels
• 2 cups chopped cooked chicken
• 1 cups light cream 
• chopped parsley

Methods

• In a large pot, melt the butter over medium heat. Add the onion,saute until tender. Stir in the flour mix until smooth. 
• Gradually add the chicken stock, bring the soup to a boil. Add the mushrooms, carrots,celery, sweet potatoes, chicken and corn. Reduce the heat and simmer the soup, covered, until the vegetables are cooked
• Add parsley and the cream.  Heat the soup, but do not let it boil.

Cwie Mie Malang

Cwi mie sangat terkenal dihidangkan di warung atau restaurant di Malang, kota kecil 90km dari ibu kota Jawa Timur, Surabaya. Dihidangkan dengan kerenyahan selada dan pangsit goreng. Biasanya disini aku selalu pakek cos lettuce.Lebih lengkap lagi klo ada baksonya :)

Beberapa restaurant ada yang mencampur minyak ayam ke mie yang sudah direbus, karena aku rada gimana gitu ma fat ayam biasanya aku campur dengan minyak bawang, yang udah aku siapin sebelom ngrebus mie. It's kinda gave zing to boiled noodle.

Cwi Mie Malang

Bahan :
400 gr mie keriting
20 lembar kulit pangsit, isi sebagian dengan bahan taburan (aku seh gak pernah ngitung biasanya banyak sekalian)
minyak goreng untuk menggoreng pangsit
Selada cos, cuci bersih
bawang goreng
seledri iris halus
daun bawang iris halus
Sambal
acar timun

Minyak Bawang :
5 butir bawang putih parut
5 sdm kecap asin (kurang lebih)
50 ml minyak (sayah pakek canola oil)
2 sdt minyak wijen

Tumis bawang putih hingga harum dengan minyak, tambahkan dengan kecap asin dan minyak wijen

Taburan:
2 sdm minyak goreng
3 siung bawang putih cincang halus
1 cm jahe, cincang halus
300 g daging ayam (bagian dada tanpa kulit) cincang halus
merica bubuk
garam
1 sdt kecap asin

Kuah
2 sdm minyak goreng
5 siung bawang putih, haluskan
1 sdt jahe parut
2000 ml kaldu ayam
garam, gula merica bubuk

Rebus mie dalam air mendidih, angkat tiriskan, siram dengan air dingin, masukkan dalam mangkuk campur dengan minyak bawang secukupnya. Aduk sampai rata.

Taburan ayam:
Panaskan minyak goreng dalam wajan, tumis bawang putih dan jahe hingga harum, masukkan daging ayam cincang, aduk sampai daging ayam berbutir-butir. Masukkan merica, garam, dan kecap asin, aduk rata, angkat. Dinginkan, haluskan dalam food processor hingga berbutir halus, sisihkan

Kuah:
Panaskan minyak goreng tumis bawang putih dan jahe hingga harum,tuangi kaldu. Tambahkan garam, gula dan merica , didihkan.

Penyajian :
Taruh 2 lembar daun selada di dalam mangkuk. Masukkan mie dan taburan, taburi bawang goreng, daun seledri dan daun bawang diatasnya, Taruh kuah dalam mangkuk terpisah. Sajikan dengan kulit pangsit goreng, dan acar timun dan cabe hijau.

Chunky Lamb Shank Soup

This hearty soup is easy to cook, yet it's comforting and refreshing. You can cook it to suit your lifestyle. It could be cooked in a slow cooker, just tossed all the ingredients into pot then boned and cut the meat later, after it cooked through. Or even in a pressure cooker, for you in hurry.

In this recipe I cooked it in 'normal'way ^_^ just over the stove in usual pot. And every time I cook this the proportions vary, depending on what’s on hand at the time, so don’t be frightened to experiment with the ingredients, in this case veggies.

Chunky Lamb Shank Soup

3 Lamb shanks
1 tbs olive oil
1 onion finely chopped
3 cloves of garlic
4 tomato (or use crushed tomato in can)
1 tbs tomato paste
3 carrots diced into small cube
2 medium potatoes diced into small cube
2 celeries cut into 1 cm pieces
salt and pepper to taste
chopped parsley for garnish


In large pot with boiled water, place shank and cover with the lid simmer for 1 hour.

Meanwhile heat frying pan over medium heat, add olive oil, cook onion and garlic until soften.
Set aside to cool slightly, process or blend with tomatoes and add to the soup.

Remove lamb shanks and separate meat from bones, cut into small cube, return meat back to soup. Add all veggies, tomato paste, salt and pepper. Simmer for 45 minutes or until lamb shank cooked through.

Serve with chopped parsley. Crusty bread also goes well with this soup