Winter is definitely here! Brr…
For my husband and I, soup for breakfast is the best. It is easy to digest and it warms our stomach. We have been taking turns making soups for our breakfast lately.
This egg corn soup is very easy to make. It is almost similar to egg drop soup you commonly find at a Chinese restaurant. However, the yellowish color is truly comes from the corn and the carrots, if you know what I mean.
Well, all you need is only several ingredients: corn, eggs, carrots, water, bean curd sheets, and starch.
If you are concerned with the GMO produce, I believe you can find organic corn at your health food stores nearby. I actually found mine at a Trader Joe’s store near my house.
Egg Corn Soup Recipe
8 cups of water
2 cups of corn kernels, put in food processor for 2 mins
1 cup of corn kernels
1 cup of dried bean curd sheets, crumbled
1/2 cup of carrots, finely grated
2 eggs, beaten
1/2 tablespoon salt
1/4 cup of water mixed with 4 tablespoons of starch
Boil water in a pot with high heat. Once the water boils, add the corns, carrots, bean curd sheets, and salt. Cook for 10 minutes with medium heat. Then add the water mixture. Stir well. Lower the heat. Pour the eggs slowly while stirring the soup. That way, you won’t get clumps of eggs. Cook for another 2 minutes.
Voila! You are done!
If you wish, you could add white pepper and or Chinese black vinegar into your bowl of soup.
A couple days ago, my friend and I had arranged a playdate for our dogs. We had this playdate planned so that my dog, BoyBoy, is not shocked and feels more comfortable staying with her and her family when I am gone.
Joshua and I are going to travel a little bit, visiting friends and families in Asia. Oh, and my youngest sister’s wedding!! Oh gosh, I’ll be leaving him for a month! 🙁
I am not worried though. My dear friend is so sweet and caring, and her adorable puppy, Alister, bonded with Boyboy right away. Boyboy seemed happy there, and he even gave my friend some kisses on her cheek!
So, while the pups hanging out, we decided to cook something. We ended up making Sweet Sour Pineapple Fish for her husband, and vegan version for me. Also, we cooked one more dish, Tauco Tofu and Tempeh. The pictures you are looking at right now are the Sweet Sour Pineapple dish. The name explains it all.
This dish is so refreshing! The pineapple and the tomato sauce give such a perfect flavor combination. We had it with rice, but it tastes great on top of chopped romaine lettuce too!
It is a simple dish but you can add longan fruit and boiled quail eggs too. Longan fruit comes in cans but you can get fresh quail eggs at some Asian stores. I would avoid adding bell peppers because I think the peppers flavor will overpower the pineapple flavor. And this time, we cooked what we had in the fridge.
It was so much fun cooking together! My friend made her signature chili paste. Oh, so good and spicy! I am going to call it Ririe’s Sambal. 🙂
We ate, talked, laughed. It was a great day!!
Oh, and she took all these amazing pictures too! Photo credits go to her.
Sweet Sour Pineapple Fish/Tofu Recipe
4 TILAPIA FILLETS, COAT WITH GARLIC SALT GRANULES AND FLOUR
1 LBS OF MEDIUM FIRM TOFU, CUT INTO 6 PIECES
OIL, FOR PAN FRYING AND SAUTEE
4 CLOVES GARLIC, SLICED
1 1/2 CUPS KETCHUP
4 CUPS PINEAPPLE CHUNKS
3/4 – 1 TEASPOON SALT
2 TABLESPOONS SUGAR
2 CUPS GREEN ONION, CUT 2″ LENGTH
Heat up enough oil to fry tofu and fish.*
Arrange the fish and tofu on plates and set aside.
Heat up some oil for sauteeing. Add the garlic. Sautee for 20 seconds ~ it doesn’t have to be brown.
Add the ketchup, sautee for 1 minute.
Add the pineapple, sautee for 2 minutes.
Add the salt and sugar, or to your taste.
Add the green onion, sautee for 10seconds.
Turn off the heat. Pour the sauce over the fish and tofu. Eat while it’s hot/warm.
* In order to get crispy tofu, you’ll have to wait until the oil is very hot. And when you put in the tofu, put 1 or 2 pieces at a time, depending on how big is your wok/skillet/pan. The point is to have the oil cover all surfaces. Lower the heat a little bit for frying fish, as you want to make sure it’s fully cooked and not too brown.
My husband’s friend from Japan came visit us this month and he stayed for two weeks. He is professor at a university in Kyoto, a Buddhist scholar, a wise man, and a great cook!
Of course I took advantage of his Japanese cooking skills. 😉
He cooked several dishes for us, like cold noodles, udon noodle soup, and some vegetable dishes. One of the Japanese dishes that he cooked while staying with us is zucchini with sweet onion flavored with miso paste. It is delicious!
I harvested some zucchinis a couple days before and they were just sitting on my basket. He saw it and just started cooking it with miso paste that he brought from Japan. You only need 4 ingredients. Easy and fast! Just like that, and we have a dish ready! We had it as a side dish for cold noodle dish that he made for us.
Ah… the joy of eating yummy foods cooked by your friend ~ Mmmphh!
MISO GLAZED ZUCCHINI RECIPE
2 TABLESPOONS SESAME OIL
2 – 2 1/2 TABLESPOONS MISO PASTE
¼ CUP WATER
4 CUPS ZUCCHINI, CUT ½” x 2”
1 1/2 CUPS SWEET ONION, SLICE ¼”
Mixed the miso paste with the water, set aside.
Heat up sesame oil in a cast iron wok, skillet, or non-stick pan over medium high heat.
Add the zucchini, stir for 3 – 5 minutes until the zucchini is fully cooked but not too soft.
Then add the onion and the miso. Stir for another minute.
Turn of the heat. Enjoy hot or cold.
If you like your onion to be softer, then add another minute while keep stirring.
It is your food, your kitchen, and your experience. Be free!
“Mie” means noodles and “goreng” means fry/fried in Indonesian. Mie Goreng doesn’t literally mean fried noodles; in fact it is stir-fried or sauteed noodles.
Mie goreng comes in many styles depending on which region. Sumatran fried noodles tend to be spicy and savory. Javanese fried noodles tend to have some sweetness into it.
I grew up in Aceh where the stir-fry noodles are a little bit different in flavor. Not too sweet, not too spicy, and is burst with flavor. It has more spices added to it and it is a little bit soupy. It is best when you eat it right away. It won’t be so good if you let it sit, even for only half an hour.
When I visited my family back in Indonesia, I always tried to get this dish. Usually the best ones are the street food carts. Last summer when I went back, I didn’t get the chance to have it… Craving for it, I cooked Mie Aceh yesterday. My husband and two Japanese students whom we are hosting until next week loved it. I put extra fresh cut chilies on mine. I got the “kick” but yum!
There is a little preparation with the spices but it is pretty easy to make. So, here you go!
MIE ACEH RECIPE
1 TABLESPOONS SHALLOT OR RED ONION
1 TABLESPOON GARLIC
1/2 – 1 TABLESPOON FRESH RED CHILIES
¼ TEASPOON TURMERIC POWDER
1/8 TEASPOON CUMIN
1/8 TEASPOON WHITE PEPPERCORN
1 CARDAMOM, SEEDED
1 TABLESPOONS SLICED SHALLOT OR RED ONION
1 TABLESPOONS SLICED GARLIC
½ CUP SHRIMP, DEVEINED AND PEELED*
½ CUP BEEF OR LAMB, SLICED THINLY*
1 CUP TOMATOES, CHOPPED
2 CUPS CABBAGE, SHREDDED ¼” – 1/6″
1 ½ CUPS BROTH*
2 CUPS YAKISOBA NOODLES**
2 TABLESPOONS SWEET SOY SAUCE
3/4 TEASPOON SALT
1 TEASPOON VINEGAR
1 CUP BEAN SPROUTS
1 GREEN ONION, SLICED
1 STALK OF ASIAN CELERY***, SLICED
1 CUP CHILLED CUCUMBER, SLICED
1 CUP INDONESIAN KERUPUK****
Use mortal and pestle to grind spices A. Set aside.
Heat up your wok or skillet or non-stick pan to medium high heat. Put some oil. If you use a wok, make sure all the surfaces are coated with oil but not too much on the bottom. Have enough to stir fry the spices though.
Add the blended spices A, and stir for about 30 seconds and is fragrant.
Add the sliced shallots and garlic, and stir for about 30 seconds.
Turn the heat up to high. Add the beef or lamb if you use them, stir for about 2 – 3 minutes and are fully cooked.
Add the shrimp if you use it, and stir for 30 seconds.
Add the tomatoes, cabbage, and broth. Cook for 30 seconds.
Add the noodles, sweet soy sauce, vinegar, and salt. Stir well for about 2 – 3 minutes.
Add the bean sprouts. Stir for a minute.
Lastly, add half of the green onion and celery. Stir for a minute.
By this time, the liquid reduced but it is still a little bit soupy.
Turn off the heat. Place it in a bowl or a deep dish plate. Sprinkle with the remaining green onion and asian celery. Enjoy hot.
Garnish with fresh cucumber and kerupuk.
“Selamat Makan” aka Bon Appetite!
* Substitute with eggs, tofu, and other vegetarian/vegan options.
** Gluten free option: brown rice pasta or tofu noodles is perfectly well.
*** If you can’t find Asian celery, use the inner part of regular celery. It is tender and has some leaves.
**** Kerupuk is Indonesian crackers. Most Asian stores have it. If you can’t find them, no big deal. Use chips, Funyuns, etc.
It is very simple!
You only need 3 ingredients: soy sauce, Indonesian palm sugar, and a little molasses.
1/2 soy sauce*
1/2 cup Indonesian palm sugar**
1 tablespoon molasses
Combine soy sauce and palm sugar in a sauce pan.
Heat in medium high heat. Keep stirring until sugar is dissolved and the liquid is a little bit reduced. It takes about 5 minutes.
Add molasses and stir well for about 1 -2 minutes.
Turn off heat and let it cool. Once it is cool, you can store it in a bottle or a jar. Keep it in the fridge.
*For you who have gluten allergy or intolerance, you can use Bragg Liquid Amino or other non-gluten products as a substitute for the soy sauce.
** I would suggest you to use Indonesian palm sugar if you can because the flavor is richer, thus your homemade kecap manis will come very close to the ones sold at the stores. However, if you can’t find Indonesian palm sugar at your asian stores, it’s ok too. 🙂 Just be experimental with it.
I found out that ground lemongrass is utterly delicious! You can find it at an Asian store in the freezer section or you can make it yourself. It is very easy. You can check it out on Lily Cooks techniques page.
When I made this dish, I scoop out the lemongrass instead of the tofu. Flavored with Asian spices, this dish is a perfect pair for your steam rice or boiled rice noodles. If you want to cut some carbs, simply put it on top of your fresh salad greens. Voila!
Initially, this Vietnamese dish calls for chicken, but I tried it with tofu, and it is delicious! And it took me very short time in cooking this simple and yummy dish. So, if you don’t have much time on hand but you want a nice dish for you, friends, and family, this dish is for you.
LEMONGRASS TOFU RECIPE
2 TABLESPOONS OIL
½ CUP GROUND LEMONGRASS
3 CUPS FRIED TOFU BRICKS, CUT RECTANGULAR
2 TABLESPOONS SOY SAUCE OR BRAGG LIQUID AMINO
2 TABLESPOONS SUGAR
4 TABLESPOONS WATER
½ TEASPOON TURMERIC POWDER
½ TEASPOON CHILI FLAKES (OPTIONAL)
1 GREEN ONION, SLICED
Mixed soy sauce, mushroom powder, sugar, and water. Set aside.
Heat up oil in a cast iron wok, skillet, or non-stick pan to medium high heat.
Add lemongrass, let it fry for 10 seconds.
Add tofu on top, lower the heat and without stirring, let the tofu sit on top of the lemongrass for 30 seconds. This way will let the lemongrass flavor infused with tofu.
Add the sauce mixture and stir well about 1 – 2 minutes.
Add turmeric powder, and if you like it spicy, add chili flakes. Stir for another minute. Turn the heat off. Garnish with green onion.