Tom Yum soup my way

Tom Yum soup my way

asian food tom yum soup

Tom Yum Soup

This is my take on this very popular Asian soup. It takes just 5 minutes and is perfect for something quick and light if you have a bag of frozen peeled prawns in the freezer. This is enough for 4 people.

What you need

2 chicken breasts cut into bite sized pieces
250g frozen raw prawns
750ml chicken stock
1 teaspoon finely grated ginger
1 clove minced garlic
2 dried red chilis chopped(optional)
Salt and black pepper

The process

Remove the prawns from the freezer and let them thaw

Bring the stock to a boil in a large pot and add chili(if you want it spicy), garlic, ginger and the chicken pieces and allow to cook for 2 minutes.

Taste and season with salt and a good amount of black pepper.

Add the prawns and cook for another 2 minutes.

Remove from the heat and serve straight away.

The prawns should still be firm but cooked through. You can also add chopped bok choy leaves with the prawns as an option which I do sometimes.

For a heartier meal I have poured the soup over cooked egg noodles, which is really good. Try some of the other Asian recipes

Steamed ginger fish fillets

Steamed ginger fish fillets

chinese food

Chinese Ginger fish fillets

Steamed fish fillets with  ginger and a Soy dressing are really tasty and have a fantastic oriental flavor. They take just 15 minutes to prepare, is a healthy meal and you will swear you are in your local Chinese restaurant.

What you need

4 fish fillets (Hake, kingklip or any white fish)
5cm piece fresh grated ginger
2 spring onions finely sliced strips

Sauce

150ml light soy sauce
150ml chicken stock
2 tablespoons brown sugar

The process

Place the fish on a plate that will fit into your steamer. (If you don’t have a bamboo steamer go and get one! they are cheap and can be used for so many great recipes and of course steaming vegetables is far better than boiling)

Top the fish fillets with the grated ginger and spring onions, place in the steamer that is simmering fast and allow to steam for 8-10 minutes.

While the fish is steaming, add all of the sauce ingredients to a small pot and bring to the boil. Immediately remove from the heat.

Once the fish is cooked, place each piece onto a plate with the ginger and spring onions still on top and spoon over a generous amount of the sauce.

Simple as that, serve with rice in a separate bowl or some stir fried vegetables for a healthy and tasty meal.

Take a look at some of the other Asian and Chinese recipes

Egg fried rice

Egg fried rice

fried rice

Egg fried rice

This is a great rice recipe to add something special to any Chinese dish instead of plain boiled rice but especially for Andre who requested it from the chicken mince balls recipe. You will want to take a look through all of the Chinese food recipes where one of my all time personal favourites is the Chinese lemon chicken recipe or the sesame prawns recipe is a fantastic one too.

What you need

2 cups cooked rice
2 spring onions, finely chopped
2 garlic cloves finely sliced
2 beaten eggs
3 tablespoons chicken stock
1 carrot finely sliced (matchsticks)
2 tablespoons light soy sauce
Pinch of pepper

Traditionally it includes chicken or pork and peas but this will be perfect as an accompaniment.

The process

Heat a little oil in a wok/frying pan and add the beaten eggs. Let them set into an omelette and then remove from the pan and chop up into small pieces. (you can roll the omelette and slice finely for a fancy effect)

Add a little more oil, add the garlic, carrots and spring onions and stir fry for about 2 minutes.

Add the chicken stock, pinch of pepper and soy sauce and simmer for another 1 minute.

Add the rice (make sure the grains are loose before adding) and stir fry for a minute or 2 until the ingredients are well combined and the rice is warm.

Toss in a hnadfull of frozen peas that have been heated in the microwave for a nice little extra.

Chicken mince balls

Chicken mince balls

chicken mince balls

Chicken mince makes a really great change and these chicken balls can be served as a Thai style starter with sweet chili sauce, Chinese style sweet and sour sauce or even with spaghetti and marinara sauce. They are really quick and hassle free to make.

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Apricot glazed chicken drumsticks

Apricot glazed chicken drumsticks

chicken drumsticks

Apricot glazed chicken drumsticks

For a sweet and sticky snack that makes a nice change try these, they are a bit like sweet and sour, just a whole lot simpler. Weekend sticky snacks at their best I tell you. You can also serve these with egg fried rice as a meal for 4, they are simply delicious.

What you need

1 kg drumsticks (here we used the wing drumettes)
1 packet insant brown onion soup
250ml chicken stock
4 tablespoons smooth apricot jam

The process

Mix the chicken stock, dry onion soup and apricot jam together thoroughly.

Add the drumsticks and ensure that they are all coated well.

Allow to marinade for about 20 minutes while you heat the oven to 200 celsius.

Place the drumsticks in an oven proof dish, pour the remaining sauce over the top and bake for 30-40 minutes until cooked through.

Check on them periodically and give them a shuffle to ensure that the sauce does not brown too much on top.

Dig in.

Try some of the Chinese recipes if you like this type of food.

Chicken cashew nut

Chicken cashew nut

chinese food recipes

Chicken cashew nut is an easy chinese food classic and possibly the chinese dish we cook most. I prefer thigh meat, it stays moist and just seems to have more flavor.

What you need

1 egg separated
2 teaspoons cornflower (maizena)
6 chicken thighs cubed(or 4 breasts)

1 green pepper cubed
1/2 teaspoon crushed garlic
3-4cm piece of finely grated ginger
handful of plain cashew nuts
2 tablespoon light soy sauce
2 tablespoon rice wine/sherry
1 teaspoon sugar
Salt and pepper

The process

Place the cashew nuts in a hot dry pan, tossing from time to time until they are golden brown and you can smell their aroma, remove and set aside.

Mix together the egg white and maizena, add the chicken cubes and mix thoroughly, ensuring each piece is coated. This gives the chicken its shiny coat and thickens the sauce.

In a hot wok or pan with a little oil add the ginger, garlic and chicken stir fry for a few minutes until the chicken is white on the outside, add the peppers and stir fry for another 2 minutes.

Add the soy sauce, a splash of water, sherry, a pinch of salt, a grind of black pepper and sugar, stir and cook for about 2-3 minutes until the sauce thickens then add the cashews and toss to combine everything evenly.

Serve with rice.

You can also add 1 red/green pepper cut into squares as a nice addition.

Tasty pak choy

Tasty pak choy

Pak choy

Pak choy

In my quest to find great tasting vegetable dishes I decided to try something a little different. Pak Choy is a chinese vegetable that I really enjoyed. Its quick, simple and very tasty.

What you need

1 bunch pak choy
2 cloves garlic sliced
1 small onoin
2 teaspoons grated fresh ginger
splash of soy sauce

The process

Wash the pak choy under fast running cod water, letting the water run right inside the pak choy.

Steam the pak choy for about 5/6 minutes, you don’t want it soft, it must be hot and crunchy.

In a saucepan with a little oil fry the onion and garlic until soft add the ginger and the soy sauce and bring to the boil. remove from the heat.

Place your steamed pak choy on a plate and pour over the sauce, Done.

It made such a nice difference to have a veg I would only normally eat in a chinese restaurant and the sauce just makes it.

Glazed Thai chicken

Glazed Thai chicken

thai chickenThese tasty chicken pieces can be done on the braai or on a grill pan. They are very quick and tasty, trust me, follow the first part of the recipe, it prevents the glaze from burning, you just want to color the pieces.

What you need

8 chicken thighs(or any pieces really, I prefer thighs)
½ cup sweet chilli sauce
1 tablespoon fish sauce
1 tablespoon oil (peanut if you have)
1 table spoon chopped fresh coriander leaves
2 tablespoons lemon or lime juice
2 tablespoons soy sauce

The process

Poach chicken in a large pan of simmering water for 6-8 minutes or until almost cooked through and then drain.

Place all of the glazing or marinding ingredients into a large bowl and place the poached chicken pieces in with it and coat them by stirring gently.

You can prepare the ahead of time and leave them to marinade for up to 2-3 hours.

Cook chicken on the braai or oiled grill pan until browned both sides and cooked though.