International Culinary Part Two

SOUP

“Tom yum Gong”

Ingredients:

• Prawn stock (500-ml)
• Lemongrass (1-stalk)
• Prawn with shell (4-nos)
• Galangal (1-pcs)
• Kaffir Lime leafs (3-pcs)
• Chili (4-pcs)
• Onion (1-pcs)
• Seasoning powder (15-g)
• Garlic clove (3-pcs)
• Straw mushroom (100-g)
• Tomato (100-g)
• Evaporate milk (50-ml)
• Coriander leafs (30-g)
• Lime juice (10-no)
• Tom yum cube (1-pcs)
• Tom Yum Paste (20-pcs)
• Sugar (10-g)
• Fish sauce (5-ml)

Methods:

1. Put in stock to cooking soup pot
2. Bring to boil, and then put all ingredients such as lemongrass, galangal, onion, garlic, chili, Tom yum cube and paste and mushroom, tomato
3. Then add some seasoning and finishing with evaporated milk
4. Garnish with coriander leafs and serve.

“Tom Kha Kai”

Ingredients:

• Chicken stock (500-ml)
• Chicken sliced (80-g)
• Lemongrass (1-stalk)
• Galangal (1-pcs)
• Lime leafs (3-pcs)
• Onion (1-pcs)
• Garlic clove (3-pcs)
• Chili fresh (4-pcs)
• Coconut milk (100-ml)
• Straw mushroom (100-g)
• Tomato (100-g)
• Evaporated milk (50-ml)
• Lime juice (1-no)
• Tom yum cube (1-pcs)
• Tom Yum paste (20-g)
• Coriander leafs (30-g)
• Seasoning powder (15-g)
• Sugar (10-g)
• Fish sauce (5-ml)

Methods:

1. Pour in stock to soup pot, bring to boil
2. Add all herbs ingredients and meat
3. Then put all seasoning and taste
4. For the last, add coconut milk and evaporated milk
5. Garnish with coriander leafs and serve

“Miso Soup”

Ingredients:

• Vegetable stock (300-ml)
• Miso paste (30-g)
• Japanese Tofu (white)
• Seaweed (wakame) (1/4-pcs)
• Spring onion (5-g)
• Kikkoman (15-ml)
• Dashi (5-g)
• Mirin (drop)

Methods:

1. Bring to boil stock.
2. Put miso paste and seasoning
3. Then put seaweed and tofu
4. Adjust seasoning
5. Garnish with spring onion

“Dangel Jungal”

Ingredients:

• Vegetable stock (400-ml)
• Soya bean paste (30-g)
• Onion sliced (100-g)
• Pumpkin (50-g)
• Chili fresh (3-pcs)
• Bean curd diced (1/5-pcs)
• Mushroom Assorted (50-g)
• Salt
• Chili powder (5-g)
• Shrimp (50-g)
• Spring onion (5-g)

Methods:

1. Bring to boil stock , then put onion
2. Put in soya paste and the rest of vegetables
3. Adjust the fire
4. Put seasoning and taste
5. Garnish with spring onion

“Bak Kut Teh”

Ingredients:

• Pork spare ribs pieces (500-g)
• Garlic clove (3-pcs)
• Star anise pod (1-pcs)
• Black pepper corn (3-g)
• Black mushroom (3-pcs)
• Cinnamon stick (1-pcs)
• Salt (1-tsp)
• Chili powder (2-tsp)
• Dark soy sauce (5-ml)
• Pork stock (500-ml)
• Spring onion (5-g)
• Ginger (5-g)

Methods:

1. Marinate pork ribs with seasoning
2. Braise with some whole garlic and ginger
3. Bring to boil stock
4. Then put all ingredients
5. Seasoning and taste
6. Spring onion on top for garnish
7. Condiment is cut chili soya sauce

“Mustard leaf and pork rib soup”

Ingredients:

• Pork rib (100-g)
• Carrot diced (30-g)
• Fresh chili (5-pcs)
• Mustard leaf (100-g)
• Pork stock (300-g)
• Tomato diced (1-no)
• Spring onion (20-g)
• Oil (15-ml)
• Lime juice (1-no)
• Ginger
• Onion chopped (1-pcs)
• Garlic (3-pcs)

Methods:

1. Heat a soup pot and put oil
2. Saute’ onion, garlic, ginger
3. Then put stock, port ribs and all vegetables
4. Seasoning and taste
5. Sprinkle spring onion and garnish

“Sweet corn soup”

Ingredients:

• Chicken stock (400-ml)
• Creamy sweet corn (1/2 can)
• Egg wash (1-pcs)
• Onion chopped (20-g)
• Garlic chopped (10-g)
• Corn flour (15-g)
• Salt (5-g)
• Chili powder (15-g)
• Spring onion (1-g)
• Pepper powder (1-g)
• Sesame oil (1-ml)
• Cooking oil (10-ml)

Methods:

1. Heat the soup pot and put oil
2. Saute’ onion, garlic, then put stock
3. Add sweet corn, bring to boil
4. Seasoning and taste, then pour egg slowly
5. Finish with sesame oil, and pepper
6. Garnish with spring onion
7. For thickening agent use corn flour

“Crab with Chinese Mushroom”

Ingredients:

• Chicken stock (300-ml)
• Crab (100-g)
• Onion chopped (20-g)
• Mushroom sliced (20-g)
• Garlic chopped (5-g)
• Ginger chopped(5-g)
• Sesame oil (2-ml)
• Soya sauce (5-ml)
• Celery (1-stalk)
• Corn flour (15-g)
• Chili powder (20-g)
• Egg-white (1-no)
• Spring onion(5-g)
• Salt & pepper (some)
• Oil (10-ml)

Methods:

• Saute’ onion, garlic, ginger with some oil
• Pour stock, bring to boil
• Put all ingredients
• Seasoning and taste
• For thickening use corn flour water
• Finish with egg wash drop slowly, sesame oil
• For garnishing – celery and spring onion

“Wonton Noodle Soup”

Ingredients:

• Chicken stock (400-ml)
• Chicken minced (100-g)
• Salt & pepper (5-g)
• Garlic chopped (5-g)
• Ginger chopped (3-g)
• Wonton skin (10-pcs)
• Baby corn (3-pcs)
• Egg wash (1-no)
• Egg noodle (100-g)
• Bok Choy (1-pcs)
• Chinese cabbage (2-pcs)
• Black mushroom (2-pcs)
• Carrot sliced (100-g)
• Spring onion (10-g)
• Chili powder (20-g)
• Sesame oil (3-ml)
• Chinese celery (10-g)

Methods:

1. Mix all chicken mince with garlic and ginger, Salt & pepper , sesame oil, chicken powder, celery
2. Then put in skin and wrap it
3. Bring to boil stock, put all vegetables
4. Add wonton and noodle
5. Seasoning and taste
6. Garnish with spring onion
7. Condiment with chili and sauce

In case you missed Part One

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