Soba Noodle Soup

Soba Noodle Soup

INGREDIENTS
1 tablespoon sesame oil
3 teaspoons grated ginger
4 teaspoons grated garlic
2 tablespoons miso paste
4 cups chicken broth
4 cups water
250 grams dried shitake mushrooms, sliced thinly
150 grams pork belly, sliced thinly about 1 mm thick/ bacon cut
250 grams soba noodles
½ cup chopped scallions or chives
2 pcs hardboiled egg, cut in half
1 cups shredded carrots
Hot sauce to taste
Crunchy breadcrumbs for topping
PROCEDURE:
  1. Heat the sesame oil in a large skillet over medium low heat. 
  2. Add the garlic and ginger; stir fry for two minutes or until soft and fragrant. 
  3. Add the miso, chicken broth and the water.
  4. Bring to a simmer.
  5. Add the pork, mushrooms and simmer for 10 minutes or until the mushrooms and pork have softened and the broth is flavorful. 
  6. Add noodles to the hot liquid and simmer for an additional five minutes or until the noodles have softened. 
  7. Add the scallions and stir to combine.
  8. Remove from heat, stir in the carrots and hardboiled egg, and top with crunchy breadcrumbs, scallions and hot sauce to taste.
To make the crunchy breadcrumbs:
  1. Heat a little oil in a pan and stir-fry breadcrumbs until golden brown.

 

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Pho Beef Noodles

Pho Beef Noodles

INGREDIENTS:For the broth:

1 kilo beef bones
500 grams beef brisket, cut into cubes
1 pc ginger, thinly sliced
1 pc white onion, sliced
1/8 cup fish sauce
2 tablespoons white sugar
5 pcs star anise
5 pcs garlic cloves, slightly toasted
1/2 tbsp salt
For the noodles:
250 grams rice sticks noodles, soaked, cooked and drained
150 grams beef sirloin, sliced into paper-thin
For the garnish:
1/2 white onion, sliced paper-thin
3 pcs spring onions, chopped
3 tbsps cilantro, chopped
200 grams bean sprouts
10 pcs basil leaves
3 pcs red chili
1 pc lime, cut into thin wedges
Freshly ground black pepper
PROCEDURE:For the broth:

  1. Put water in a stock pot and bring to a boil.
  2. In a second pot, place beef bones and brisket. Add water until bones and meat are covered. Boil for five minutes.
  3. Transfer the bones and meat to the first pot of boiling water. Discard the previously used one.
  4. Add ginger and onions, fish sauce and sugar. Simmer for about 40 minutes or until the brisket is tender. 
  5. When the broth is simmering, add star anise and garlic cloves. Simmer until fragrant, then remove the anise, garlic and onions.
  6. Add salt.
To assemble the Pho Beef Noodles:  
  1. Put the noodles in a bowl.
  2. Add beef brisket pieces and raw sirloin.
  3. Ladle about two to three cups of the boiling broth to the bowl.
  4. Top with onions, chopped spring onions, basil, bean sprouts, red chili and a lime wedge.
  5. Serve hot.

 

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Mami and Toasted Siopao

Mami and Toasted Siopao

INGREDIENTS FOR MAMI
500 g beef brisket, cut into two-inch cubes
1 tablespoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 whole onion, sliced
2 tablespoons rice wine
1/4 cup soy sauce
3 pcs star anise
6 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons brown sugar
250 grams egg noodles
1 cup spring onions, chopped
1 cup Chinese pechay
PROCEDURE:
  1. In a pot, put the sesame oil.
  2. Pan sear the beef brisket for a minute.
  3. Add the garlic, onions, and ginger.
  4. Pour the rice wine, soy sauce, and beef broth.
  5. Add the star anise, salt and pepper.
  6. Bring to a boil and simmer until tender.
  7. When beef is cooked, add the brown sugar.
  8. Add the noodles.
  9. Add the Chinese pechay and simmer until the vegetables are cook.
  10. Garnish with spring onions.
INGREDIENTS FOR TOASTED/ FRIED SIOPAO:
For the dough:
1 kg all-purpose flour
1 cup baking powder
1/2 cup sugar
Warm water as needed
For the filling:
1/2 kg ground pork
1/2 cup onions, chopped
2 eggs, slightly beaten
1/4 cup sesame oil
1 tbsp light soy sauce
2 tbsps hoisin sauce
Salted eggs, quartered
Chorizo, sliced
PROCEDURE FOR THE DOUGH:
  1. Mix the flour, baking powder, and sugar.
  2. Gently add warm water.
  3. Knead to make a dough and set aside.
PROCEDURE FOR THE SIOPAO FILLING
  1. Combine the ingredients for the filling. 
  2. Take about two tablespoons of the mixture and roll into a ball.
  3. Repeat the steps.
To assemble the siopao:
  1. Take the dough depending on the size of siopao you want to make. 
  2. Fill with the prepared filling and a quarter of the salted eggs and a slice of chorizo. 
  3. Steam siopao for 10-15 minutes. 
  4. Add siopao to the skillet, setting them on their flat bottoms.
  5. Pan fry for about three minutes until the bottoms turn brown.  
  6. Add about 1/4 cup water to the pan and quickly cover with lid.
  7. Turn the heat to low and steam for about four minutes. 

 

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Gyoza

Gyoza

INGREDIENTS
1 cup cabbage, finely chopped
1 small carrot, shredded
1 stalk celery, minced
1 leek, the white and green parts minced
250 grams ground pork
1 teaspoon ground ginger
1 teaspoon garlic, finely minced
1 tablespoons soy sauce
1 tablespoon mirin
1 egg
1/2 teaspoon chili flakes
1 teaspoon sesame oil
20-30 gyoza wrappers or egg roll wrappers cut into 4″ diameter circles
Small bowl of water
Salt and oil for cooking
Dipping sauce:
1/3 cup rice vinegar
1/2 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon red pepper flakes
3/4 teaspoon mirin
1 teaspoon sesame oil
1 spring onion, the green part minced
PROCEDURE
  1. Place the cabbage in a large bowl and toss with salt.
  2. Allow this to sit for about 15 minutes.
  3. Mix all the ingredients for the filling.
  4. Squeeze out any excess liquid with paper towels and return to the bowl.
  5. Add the rest of the ingredients except for the wrappers. 
  6. Place about two teaspoons of filling in the center.
  7. Dip your finger into the water and trace the outer edge of the wrapper.  
  8. Fold the wrapper across and pinch all sides. Repeat until done.
  9. Heat a large skillet over medium-high heat and add oil. 
  10. Pan fry gyoza for about three minutes, until the bottoms are brown and bubbly. 
  11. Add about 1/4 cup water to the pan and quickly cover with lid.
  12. Turn the heat to low and steam for about four minutes. 
  13. Prepare the dipping sauce by mixing all the ingredients.
  14. Serve gyoza with a dipping sauce.

 

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Vietnamese Spring Rolls

Vietnamese Spring Rolls

INGREDIENTS:
1 kilo vermicelli noodles, soaked and softened in hot water
400 grams dried wood ear mushrooms, re-hydrated in water
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
2 pcs grated carrots
250 grams ground pork
1/4 cup fish sauce
3 tablespoons sugar
2 teaspoons black pepper
2 teaspoons salt
250 grams shrimp in shell, peeled and defined
25 pieces 8-inch square frozen spring roll pastry wrappers, thawed
1 large egg yolk, lightly beaten
4 cups vegetable oil for deep-frying
Cilantro leaves
PROCEDURE:For the filling:

  1. Saute garlic and shallots along with carrots, pork, fish sauce.
  2. Add sugar, pepper, and salt. 
  3. Put the shrimp, mushroom, cilantro and noodles. 
  4. Let it cool before wrapping.
To assemble the spring rolls:
  1. Place one wrapper on a work surface.
  2. Cut the wrapper diagonally in half to form two triangles. 
  3. Put two tablespoons of the filling in the middle of the wrapper.
  4. Dab the top corner with yolk, roll up wrapper into a long thin roll, tucked ends inside.
  5. Fry the rolls in batches until golden brown and cooked through. 
  6. Serve with dipping sauce.
FOR THE DIPPING SAUCE 
 INGREDIENTS
5 1/2 tablespoons sugar
3/4 cup warm water
1/4 cup plus one tablespoon fish sauce
2 tablespoons rice vinegar
2 teaspoons fresh lime juice
2 garlic cloves, minced
2 chilis, thinly sliced
PROCEDURE
  1. Mix the sugar and water together until sugar is dissolved.
  2. Stir in remaining sauce ingredients. 
  3. Serve with the spring rolls.

 

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Almond Lychee Granita

Almond Lychee Granita

INGREDIENTS
500 ml water
155 grams sugar
500 gram can lychee, drained
Almond flavoring
PROCEDURE
  1. Place a metal pan in the freezer to chill.
  2. Place water and sugar in a small saucepan over medium heat.
  3. Stir for five minutes or until sugar dissolves. Bring to a boil. 
  4. Remove from heat.
  5. Set aside for one hour until completely cooled.
  6. In a blender, put  the lychee, almond flavoring and the sugar mixture.
  7. Blend until smooth.
  8. Pour into prepared pan.
  9. Cover with foil and place in the freezer for two hours or until icy around the edges. 
  10. Roughly break up mixture with a fork.
  11. Cover and place in freezer. 
  12. Scrape mixture into coarse crystals with a fork every 30 minutes, for a further 2 hours or until firm.
  13. Put in serving glasses.

 

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Morcon

Morcon Recipe

INGREDIENTS:
1 kilo beef brisket, sliced into wide thin sheets
2 tablespoons garlic powder
1 medium-sized carrot, quartered lengthwise
1 stalk celery, cut lengthwise
1 whole pickled cucumber, quartered lengthwise
5 pcs hotdog, quartered lengthwise
6 slices bacon
1/4 cup all-purpose flour
1/4 cup vegetable oil
6 cloves garlic, minced
1 medium-sized red onion, chopped
2 tablespoons tomato paste
1/2 cup diced tomatoes
2 tablespoons green olives
2 cups beef stock
2 pcs dried bay leaves
3/4 cup pineapple juice
1/4 cup soy sauce
1/2 cup tomato sauce
Dried parsley, chopped for garnish
Salt and pepper to taste
Kitchen twine
PROCEDURE:
  1. Season the beef with salt, pepper and garlic powder.
  2. Wrap one piece of carrot, celery, pickled cucumber, and hotdog with one slice of bacon. 
  3. Put the wrapped filling in the center of the beef, then roll.
  4. Tie with kitchen twine. 
  5. Repeat procedure for the rest of the beef.
  6. Heat oil in a large pan over medium heat. 
  7. Dredge beef rolls in flour, and fry until evenly light brown. 
  8. Remove from pan and set aside.
  9. On the same pan, heat oil and saute the garlic, onion, green olives and tomato paste for one minute.
  10. Add the stock, bay leaves, pineapple juice, soy sauce, and tomato sauce.
  11. Stir and bring to a boil.
  12. Season the sauce with salt and pepper. 
  13. Reduce the heat and simmer the beef rolls until tender.
  14. Remove the beef rolls from the saucepan and let it cool slightly.
  15. Strain and simmer sauce until thick.
  16. Remove kitchen twine from the beef rolls and cut into slices. 
  17. Pour the sauce over the beef rolls.
  18. Garnish with chopped parsley.

 

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