Stir-fried Glass Noodles with Vegetables

30.7.2013

A meatless lunch

STIR-FRIED GLASS NOODLES WITH VEGETABLES (makes-4-6 servings)
 

ABC Soup

28.11.2012

The popular ABC soup

ABC SOUP / CHICKEN, POTATO AND CARROT SOUP (makes 5-6 servings)

4 potatoes
2 red onions (or brown onions), diced
1 large carrot
3 tomatoes
2l - 2.5l water / chicken stock
1 cubed stock
1-2 tbsp salt 
1 tbsp white peppercorns, crushed (optional)
1 tbsp fish sauce (optional)


For the chicken

2 chicken Maryland (thigh + drumstick)
¼ white pepper
2 tbsp salt 



Method 

Marinate Maryland cuts with white pepper and a generous amount of salt for at least 30 minutes. Set aside until required.

Prepare a bowl of cold water with some salt. Peel carrot and potatoes. Cut them into pieces. Soak the potatoes in the water to remove excess starch until required.

Fill a large soup pot with 2l of cold water / stock. Cut the tomatoes into wedges and dice the onions. Drop them into the water along with the salted chicken. Add crushed peppercorns and bring it to the boil. Reduce heat to low. Cook for about 1-2 hours over low heat until chicken is tender and flavours have come together. 

Season the water with cubed stock, fish sauce (optional) and salt. Add carrot and simmer over medium heat for 10 minutes before adding potatoes. Simmer for another 20-30 minutes (depending on the size of the chunks) or until the potatoes are almost tender. Add an additional 250ml water and bring it to the boil again. Taste and adjust according to your preference.

Turn off the flame. Keep covered to allow the potatoes to cook through with the residual heat.