How to make Egg drop soup

Beef and Rice Cake Skewers

Ingredients

10 oz NY striploin beef, cut into 1/2" thick strips (cut 3/4" longer than rice cakes)

1 lb fresh rice cakes

a bunch of green onion, cut into same length as rice cakes (using only white and light green part)

3 tablespoon soy sauce

1 tablespoon Korean soy sauce for soup

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon garlic powder

dashes of freshly ground black pepper

1/2 small onion, grated

1/4 Asian pear, peeled and grated

1/4 kiwi, peeled and grated (optional)

some bamboo skewers, about 4" long

1-2 tablespoon canola oil 

 

Directions

1. Make a marinade by combining soy sauces, sugar, sesmae oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
2. Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
3. Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
4. Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
5. Serve warm or at a room temperature.

Fried Calamari

Ingredients

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

East of preparation: easy

Cantonese Chicken Feet With Soy Sauce Recipe

Yong tau foo soup

Ingredients

Serves: 5 

• 2 kg water
• a handful of ikan bilis
• a handful of soy beans
• 10 pieces pieces ready-made yong tau foo
• a pinch of salt

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Directions

Prep:5min  ›  Cook:1hr5min  ›  Ready in:1hr10min 

1. In a large pot, boil the water. Add ikan bilis and soy beans. Cover the pot with a lid and allow to simmer under low heat for 1 hour.
2. Add the yong tau foo and cover the pot again. Allow it to simmer for 5 minutes.
3. Add salt to taste. Serve.

source: allrecipes

Nyonya Fried Chicken Recipe (Inchi Kabin)

Nyonya Fried Chicken Recipe (Inchi Kabin)
Ingredients:
1kg chicken (cut into pieces)
Oil for deep frying
Seasoning:
2½ tbsp curry powder
1 tsp salt
10 tbsp coconut milk
Dipping sauce:
1 red chilli, seeded and cut into strips
Juice of half a calamansi lime (use lime or lemon if you can’t find calamansi lime)
1 tsp sugar
1 tsp dry mustard
3 tbsp Worcester sauce
Method:
Marinate the chicken with the Seasonings for at least 4 hours, or best overnight. In a frying pan, deep fry the seasoned chicken until ¾ cooked and let cool.
Heat the oil again till very hot and deep fry for approximately 1 minute or when sizzling subsides. Remove the chicken. Allow the oil the heat up again and repeat process, twice till very crisp and golden brown.
Mix the dipping sauce in a small bowl and serve the fried chicken with it.

source: rasamalaysia