Simple Mee Hoon Soup (Vermicelli Noodle Soup)

Simple steps to follows:

 

Simple Mee Hoon Soup (Vermicelli Noodle Soup)

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(YIELD: Makes 1 serving)

Ingredients:

• Vermicelli noodles – 2 bundles
• Chicken broth – 2 cups
• Fried fish ball – 2 balls
• Fried Japanese tofu – 3 pieces
• Fried fu chok (crispy bean curd skin) – 3 piece
• Egg – 1 egg
• Goji berries – 1 tablespoon

Seasoning

• Sea salt – 1/4 teaspoon
• Light soy sauce – 1 teaspoon

 

Instructions:

2. Heat a pot of water over high-heat until boiling. Add the noodles and cook for 3-5 minutes. Then use a chopstick or tongs to gently shake the noodles apart. Once the noodles are cooked, drain and transfer to a serving bowl. Set aside.
3. Pour chicken broth in the pot and bring to boil at medium heat for about 2 minutes. Once the soup is boil, add in fish balls, fried Japanese tofu and fried fu chok. Allow it to boil for 1-2 minutes.
4. Then, crack in the egg. Let it cook for another minute. Add in all the seasoning mixture and goji berries, give it a stir for 20 seconds. Ladle the soup over the noodles.
5. Serve warm.

Chicken & Egg Bowl (Oyakodon)

Simple step to follows:

Chicken & Egg Bowl (Oyakodon)

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast (cut into pieces) – 1 breast
• Onion (sliced thinly) – 1/2 onion
• Egg (lightly beaten) – 1 large egg
• Cooked rice – 1 bowl
• Parsley or spring onion (finely chopped) – 1 tablespoon

Seasoning

• Dashi or chicken broth – 1/2 cup
• Mirin – 2 teaspoons
• Japanese sake or dry sherry – 2 teaspoons *optional
• Light soy sauce – 2 teaspoons
• Brown sugar – 2 teaspoons

 

Instructions:

1. In a bowl, combine all the seasoning ingredients together. Mix everything together until sugar dissolved. Set aside.

2. In a pan, heat over medium heat. Add onion and give it a quick stir. Pour all the seasoning mixture and add in chicken, spread it evenly. Allow chicken to simmer for 1 minute then flip to the other side.

3. Lower the heat to medium-low, skim off form if you see any. Cover with lid and allow to cook for 5 minutes or until the chicken is tender.

4. Slowly drizzle beaten egg over the chicken and onion. Cover the lid again and cook for 1 minute.

5. Sprinkle parsley or spring onion, remove the pan from the heat.

6. Slowly pour cooked chicken & egg on top of the cooked rice.

7. Serve with miso soup *(optional).

Miso Ramen Noodles Soup with Chicken

Simple step to follows:

Miso Ramen Noodles Soup with Chicken

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(YIELD: Makes 1 serving)

Ingredients:

• Ramen noodles – 1 packet / 150 grams
• Napa cabbage (cut white and green part into 1 1/2 inch) – 1 1/2 cups
• Shimeji mushrooms – 60 grams
• Instant miso (store bought) – 1 packet
• Chicken fillet – 2 fillets
• Water – 2 1/2 cups
• Oil – 1 tablespoon

Marinade for the chicken

• Sea salt – 1/4 teaspoon

Seasoning

• Japanese sake or dry sherry – 1 tablespoon *optional
• Soy sauce – 1/2 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken fillet. Mix everything together and set aside.

2. In a pan, heat 1 tablespoon of oil over medium heat. Pan fry the chicken for 3-5 minutes. Sear until the bottom turn golden brown, and flip the other side over and fry for another 3-5 minutes, or until cooked. Dish up and set aside.

3. Pour water in a pot, place over medium heat and bring to a gentle boil. Add white part napa cabbage and shimeji mushrooms in the water, cover with lid and allow it to cook for 10 minutes.

4. Add in the green part napa cabbage, ramen noodles and instant miso, give it a stir. Add in seasoning mixture and boil for 2 minutes.

5. Transfer to a serving bowl. Slice the cooked chicken and place it on top of the noodles. Garnish with spring onion.

 

Steamed Minced Pork with Egg Tofu

Simple step to follows:

 

Steamed Minced Pork with Egg Tofu

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(YIELD: Makes 1 serving)

Ingredients:

• Ground pork – 25-30 grams
• Egg tofu (cut into 1 cm) – 1 tube
• Salted egg – 1 egg
• Spring onion (finely cut) – 1 tablespoon

Marinade for the ground pork

• Light soy sauce – 1 teaspoon
• Dark soy sauce –1/2 teaspoon
• Sesame oil – 1/2 teaspoon
• Chinese Shaoxing wine – 1/2 teaspoon
• Corn starch – 1/2 teaspoon
• Ground white pepper – 1/4 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside.

2. Carefully cut egg tofu into 1 cm and place it on the steam dish plate.

3. Put the pork in the center of the tofu, make a hole in the middle of the pork and let the salted egg in.

4. Prepare the steamer. Turn the heat on low to pre-heat the water in the steamer for 3 minutes.

5. Lower the plate into the steamer and cover with aluminum foil. Cover with lid and turn the heat on medium heat. Steam minced pork and egg tofu for 15 minutes or until cooked.

6. Remove the tofu from the steamer and garnish with spring onion.

7. Serve with steamed rice.

Chili Pan Mee

Simple step to follows:

 

Chili Pan Mee

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(YIELD: Makes 1 serving)

Ingredients:

• Pan mee noodles – 1 bundle / 200 grams
• Spinach – 1 bunch
• Oil – 2 tablespoons
• Ground pork – 25 grams
• Anchovy – 15 grams
• Spring onion (finely chopped) – 1 tablespoon
• Egg (poached egg or soft boiled egg) – 1 egg
• Chili flakes *store-bought – 1 tablespoon

Marinade for the ground pork

• Dark soy sauce – 1/2 teaspoon
• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Ground white pepper – 1/4 teaspoon
• Sea salt – 1/8 teaspoon

Seasoning sauce for the noodles

• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1 teaspoon
• Sesame oil – 1 1/2 teaspoons

For the soup:

• Fish balls – 5-6 pieces
• Anchovy or chicken broth (homemade or stock cubes *MSG free) – 1 1/2 cups
• Sea salt – 1/4 teaspoon

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside

2. Bring a pot of water to boil over high heat, cook pan mee noodles according to package directions. Drain noodles with a sieve and set aside.

3. Place the saucepan over medium low-heat and add 2 tablespoons of oil. Fry anchovy for 2-3 minutes until golden brown and crispy. Dish up and set aside.

4. In the same pan, leave 1 tablespoon of the remaining oil. Add garlic and stir fry until fragrant for about a minute.

5. Stir in marinated ground pork and spread it out. Allow to cook for 2-3 minutes then use spatula to break up the pork. Stir everything together for another minute, dish up and set aside.

6. Pour anchovy or chicken broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in spinach in anchovy broth. Allow it to boil for 2 minutes. Use a chopsticks or a tong to remove the spinach. Set aside.

7. Simmer the soup and add fish balls, allow it to boil for 2-3 minutes. Add sea salt and stir it, boil for 20-30 seconds.

8. Transfer the cooked noodles to the serving bowls and toss to combine the noodles with the seasoning sauce mixture, top with ground pork, spinach, poached egg, fried anchovy and chili flakes. Serve warm with fish ball soup.