Tag Archives: Asian

Soupy Tom Yum Noodles

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Imagine…. The tang on Tom Yum, egg noodles, Shrimps and ONE POT DINNER 😀
Yes it is my one pot, lazy or easy dinner which is loved by my whole family ❤

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 6 – 8 mushrooms (cut into halves or quarters)
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste)
  • 2 packets of plain Ramen (without the spice sachet)/ 2 serves of egg noodles (see the picture below)

 

 

 

 

Method:

  1. Put everything except for the chilli paste, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, chilli paste & noodles and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

Tom Yum Goong

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Famous Thai soup!
The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Tom yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 6 – 8 mushrooms
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste) (picture of store bought below)

 

 

 

 

 

 

 

Method:

  1. Put everything except for the chilli paste, mushrooms, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, mushrooms & chilli paste and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

Chicken Wontons w/ Special Wonton Sauce

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Chicken wontons are amazing….. all the Asian countries have their own version of it. From China to Nepal this dish has many variations and names, e.g., momos or dumplings. It is a crowd pleaser, a hit on the table and something which is liked by all. The refreshing ginger gives it a zesty flavour and the sauce mentioned below perfectly complements it with the flavour of onion & sweet n sour sauces……

Ayesha’s Kitchen

 

Ingredients:

  • 24 to 30 wonton sheets (I prefer buying from the store rathe than making it myself because I don’t consider myself too much of a pastry chef plus I am lazy and try to avoid this type of hassle)
  • Oil for deep frying
  • Some warm water to seal the edges

FILLING

  • 1 chicken breast or 250 to 300 gm chicken mince
  • 2 stalks of green onion (finely chopped)
  • 2 small Thai green chillies (finely chopped)
  • ¼ cup finely chopped or coarsely grated ginger
  • Salt & black pepper to taste
  • ½ tspn chicken salt
  • 1 egg
  • 2 tbspns dark soy sauce (thick one)
  • 2 tbspns sesame oil

Method:

  1. In a mixing bowl, combine all the ingredients given for filling and mix it into a sticky paste.
  2. Now place a tspn of this mixture on the wonton sheet and fold it into a triangle and then join the two opposite corners of the triangle to each other on the back side. Use warm water to seal the egdes.
  3. Once all the sheets are done and the chicken mixture is finished and the wontons are made, refrigerate them for goof 30 minutes.
  4. Heat oil to 180 degrees Celsius and fry wontons until they are golden and crispy which will approximately take 5 to 7 minutes on medium heat.
  5. Take out on the wire rack (I say wire rack because paper towel or a normal plate will make the skin soggy) and arrange them onto your serving platter.

 

WONTON SAUCE

A perfectly complementing wonton sauce ❤ it is flavorsome & sweet n sour….. goes perfectly with mild wontons 🙂

Ingredients:

  • 2 tbspns olive oil
  • ½ brown onion, chopped
  • 2 thai chillies, chopped
  • 2 cloves garlic, crushed
  • 2 onion part of spring onions, crushed with garlic
  • ½ tspn red chilli flakes
  • ¼ cup vinegar
  • ½ cup ketchup
  • 2 tbspns dark thick soy sauce
  • 2 tspns packed brown sugar
  • A pinch of salt

Method:

  1. Heat oil in a sauce pan and saute onions until they are translucent. Then add garlic, chillies and spring onions and fry for another minute.
  2. Add all the sauces and the sugar and let it reduce for 2 – 3 minutes.
  3. Serve hot with hot wontons.

Chicken Hot n Sour Soup

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I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.

It ticks

1. Health
2. Taste
3. Nutrition

Very ideal for weight loss and keeps you full for longer.

so…..People on that side of the world! have a great winter 😀

Ayesha’s KItchen

Ingredients:

  • 1 chicken breast
  • 12 cups water
  • 2 carrots (julienne or chopped)
  • 2 cups cabbage finely sliced
  • 10 champignons (tin mushrooms) (optional)
  • ½ cup spring onion (green part) (chopped)
  • Salt to taste
  • 1 tspn Chinese salt (Ajinomoto)
  • 1 tbspn black pepper
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
  • 2 beaten eggs

Method:

  • Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
  • Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
  • Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
  • Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
  • Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
  • Serve hot.

Chicken Spring Rolls

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Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 24 spring roll sheets
  • Oil for frying
  • Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)

FILLING

  • 1 tbspn oil
  • 2 tbspns soy sauce
  • 1 tbspn hot sauce
  • Salt and cracked black pepper to taste
  • 1 tbspn chicken salt/ 1 tspn ajinomoto
  • 2 carrots (peeled and grated)
  • 3 springs of green onion (sliced)
  • 1 capsicum (sliced thin)
  • 2 cloves garlic (minced)
  • ½ cabbage (sliced fine)
  • 2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)

Method:

  • Boil the chicken and shred it with hands.
  • Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
  • I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
  • Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
  • Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
  • Serve hot with any sauce of your choice.
  • To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.

Asian Inspired Chicken Vegetable Pasta

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A very famous dish in Pakistani home cooking among young girls and probably a favorite of all age groups. Normally people add all the veggies and the sauce right after the chicken is cooked and then pasta at the end which make veggies soggy and discolored and obviously everything taste like sauce and lose their own taste, so I have told you my technique below where you know when to add what and you get a perfect full of life and taste pasta to see and eat.

Easy to make and yum to eat!

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Ingredients:

  • 500 gms pasta boiled (any pasta)
  • ½ cup oil
  • 1 chicken breast cut into thin strips
  • Salt
  • Cracked black pepper to taste
  • ½ cabbage sliced (3 cups approx.)
  • 2 carrots julienne (1 ½ cup approx.)
  • 1 capsicum sliced
  • 3 green onions sliced
  • 1 tspn minced garlic
  • 1 tspn crushed ginger

FOR SAUCE

  • ½ cup soy sauce
  • ¼ cup vinegar
  • ¼ cup chilli sauce of your choice
  • 2 tbspns ketchup
  • 1 tspn ground black pepper
  • ¼ tspn white pepper
  • 1 tspn chicken salt/ chicken stock powder

Procedure:

  • In a cup combine all the ingredients given for sauce and mix well.
  • Heat oil in a wok and fry chicken strips with garlic and ginger. Add salt when the chicken turns white. Now add cabbage and carrots and stir fry for 5 minutes.
  • Add the boiled pasta and mix. Add the sauce we prepared earlier and stir for 2 minutes on medium heat. Add scallions and capsicum, top it with some freshly cracked black pepper and mix.
  • Cook further for another minute with constant mixing and stirring and serve hot.