I am a mother of 3 living in Foster City,CA who is very passionate about all Asian cooking.Whether it is Indian,Chinese,Malaysian,Thai,Filipino and etc.... Asian cooking has been very dear to me as it brings back good memories.Growing up in Malaysia I have been exposed to many different cultures as Malaysia is a very multicultural country.Malaysia is the home of multiple ethnicity which found its roots during the colonial times where hundreds and thousands of immigrants arrived here to find an honest living in this prosperous land. The migrants’ mostly Chinese working in the tin mines and the Indians placed along the rubber estates brought along with them their cultures not forgetting rich culinary heritages. I have been in the US for 11 years now and would love to share recipes,awnser any questions and talk about all Asian cooking.


Wednesday, December 9, 2009

Chicken,Seafood and Vegetable Tangy Soup

It was so cold yesterday......the colder it is the hungrier i get.....I felt like having hot and tangy soup.

Ingredients

Chicken - 1 whole(cut up) or 5 pieces boneless chicken
Seaffod Medley-Some Shrimp,clams,Fish Ball or white fish
Lemon Grass - 2 stalk(just use the thick white part)
Vegetables - Carrots(1-sliced thin),Spinach(1-2 bunch),Mushrooms(1/2cup)*Any vegetables you have in the fridge*
Garlic - 5 cloves sliced
Yellow Onion - 1 sliced long
Chicken Granules 2 tbsp
Tomato - 1 (sliced)
Lemon Zest(1 lemon)
Cilantro - 2 springs(chopped)
Water

Seasoning

Fish Sauce - 1tbsp
Tamarind pulp - 1tbsp/to taste
Chilli paste - 1/2tsbp
Tomato Ketchup - 11/2 tsbp
A Pinch of Sugar
Salt to taste

Method

1. In a stock pot add some oil and saute the garlic till fragrant and then the onions till pink.Add in the chicken and fry for 30 seconds on high flame.Than add in the water (add till 2 inches from the rim of the pot).

2.Once boiling add in the chillie paste,lemon grass,tomato,chicken granules and the seasonings(boil on med flame).

3.After 40min add in the vegetables and continue boiling for 10 min.Than lastly add in the Seafood .Boil on high flame for 10 mins.Garnish with lemon zest and fresh cilantro.
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