Thai Soup and shrimp wonton

 

Farzana Afroze Urmi’s Thai Soup and shrimp wonton

THai soup.(thick)

… chicken stock, chicken meat, shrimp, mushroom, green chilli, egg, corn flour, coriendar leaf, lemon grass, green chilli, chilli sauce, tomato sauce, ginger cut into thin slice,fish sauce, lemon juice, sugar, soy sauce, chilli powder

in a pan heat little bit oil, add the chicken and add soy souce and chillipowder… stirr 1 min add the stock… add the fisjsauce, chilli sauce, lemon grass, tomato sauce. sugar,shrimp, mushroom…thinly sliced ginger..

in the mean time in one cup water mix corn flour, and egg… blend and then add it to the stock….add lemon juice and sugar to taste..

Egg Drop Soup with Asparagus and Shrimp

 

Egg Drop Soup with Asparagus and Shrimp by Salpy Rozario

½ lb. Shelled and deveined shrimp
1 bunch Asparagus, cut into thin discs
3 to 4 small shitake mushrooms, thinly sliced
… 1 can creamed corn
3 cups chicken stock
2 eggs, beaten
1 tsp mashed garlic
1 tsp grated ginger
4 spring onions sliced and green section separated
1 tsp sesame oil
1 tbls vegetable oil
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp cornstarch, diluted in 3 tbls of water

Marinate the shrimp in garlic, ginger, hoi sin sauce and soy sauce for about 10 minutes. Prepare the rest of the ingredients before you start cooking. Heat the wok and sauté the shrimp in the hot vegetable oil. Stir fry until barely pink for 1 minute. Add the white part of the green onion and stir, add the mushroom, asparagus and the corn stirring continuously. Stir in the stock and bring to a boil. Add the corn starch and continue stirring. Holding the beaten egg bowl hi, let it stream in while the soup is boiling and stir once. Pour in the sesame oil and take off the heat. Sprinkle with the remaining spring onions. Enjoy

Tom yam soup and spring roll

Farzana Afroze Urmi’s recipe for Tom yam soup and spring roll

Recipe:

… 8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves , minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup (2 fl oz/60 ml) fish sauce
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon chili paste
1 tablespoon chopped cilantro/coriander leaves

 
How to cook:

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked,add the lime juice and black chili paste Pour the soup into the bowl,garnish with the cilantro leaves, and serve.

Hot prawn and musroom corn soup

Hot prawn and musroom corn soup by Farzana Hoque

1)Fry chicken pieces/prawn in a little bit of oil until they cook through and put those aside.
2) put a sauspan into a stove, pour chicken stock on it and bring to boil chicken stock. Now add fried chicken/prawn+ mushro…om + corn in the boiling stock.
3) Add a little bit of dark Soya sauce, hot chilli sauce and salt. Leave the stock for a few mi…nutes on the stove.

4) Whisk an egg in a seperate bowl and pour it on to boiling stock. Keep stirring in order to get nice and smoothy texture in soup.

Note-I used portabella mushroom instead of using a can mushroom. You can also use fresh button mushroom and any type of vege of your own choice

Egg-tomato soup (with butter)

Egg-tomato soup (with butter)

Recipe By : Samira Mourin

Take 6 midium sized tomatoes.Boil them with two and a half cup of water, half Tea.spoon of salt,chili power and one Tea.spoon grated onion. Keep them on the oven for 5-7 mins.After that filter the juice from the pulp.Take a wok.Add one more cup or a lil bit more water with that juice.add two Tea.spoon suger,chili sause,! table spoon Butter …and a few more salt if needed and stir gently.After 3-5 mins when it starts boiling break an egg and stir with pepper and 1 pinch of salt.Add then on the soup slowly and continually stir.Finally add pepper,2 slitted green chili and coriander leaves on it and keep it on the oven for 3 mins. Serve with crispy toasted bread and chili sause.

Veggie soup

 Recipe By : Suraiya Shariff Lagna

veggie soup. my style!
it turned out really grt !

… ingredients- carrot, green bean,mushroom, broccoli,green papaya, cauliflour, chinese brussel sprout,corn,green chilli, rapini leaves (optional).
lemon juice, lemon /lime leaves, lemon grass, egg,lil bit of noodles (optional), ginger chunk big few, cream of broccoli(ready mate powder),butter, chicken stock/plain water, salt, testing salt(optional), & shrimp.

procedure-use non stick pan for drying out the mushrooms first. stir mushrooms untill it leaves water & dries out totally. add green chilli, ginger chunk, lemon juice few tsp,water/stock, salt & all the veggie one by one (carrot, grn bean, grn papaya, sprout first then after few mint add broccoli, cauliflour). then add shrimp.
if you r not using frozen cooked shrimp, boil shrimp pieces for 5-10 mints brfore putting on the soup.when all the veggies are very little bit of soft but still green add cream of broccoli 1-2 tsp, testing salt, butter,
and the most 2 important ingredients- lime leaves 3-4, & lemon grass. bit an egg and put in the soup in a high heat. your soup is ready. you don wanna cook it long becoz veggie gets soft very quick.

Thai soup (Tom yam)

Thai Soup (Tom Yum) by Salpy Rozario

5 cups water
3 lemon grass stems only. Bruised
4 kaffir lime leaves chopped
… 1 1-inch piece of fresh ginger, thinly sliced
3-4 red Thai chilis, chopped thin
¾ lb Shrimp, peeled and deveined
4 large mushrooms, thinly sliced
Juice of 4 limes
2 tbls fish sauce
1 tbls Tom Yum Soup paste
Salt to taste
Fresh cilantro leaves for garnish

Combine first five ingredients in a large pot and bring to a boil. Reduce heat to medium and gently boil for about 5 minutes until fragrant.
Add shrimp and mushrooms. Heat and stir for 4 minuts, until shrimp is pink. Add the remaining ingredients, excluding the cilantro. Stir and remove from heat. Garnish with cilantro leaves after serving in bowls. Enjoy.

Wonton soup

Wonton soup by Salpy Rozario

Filling:
1 lb ground pork or chicken (you can also use Shrimp)
1 tbl soy sauce
… 1 tbl oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1/2 tsp sugar
3 green onions, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
2 cloves garlic, mashed
1 tsp ginger

Soup:
4 1/2 – 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil
1 inch piece of ginger sliced
1 clove garlic, cut into pieces
1 tsp soy sauce
4 Crimini mushrooms
1 small pack of enoki mushroom
Baby bok choy
water for boiling the wontons
Combine all the filling ingredients in a bowl, mixing well. : Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center. Fold the won ton wrapper in half forming a triangle, making sure the ends meet. Press down firmly on the ends to seal. . Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurses cap.

Boiling the won tons:
Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the ginger and garlicAdd the won tons and bring the soup back to a boil. Add the green onion, the mushrooms and the bok choy. Remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Vegetable soup

Vegetable Soup

Recipe By : Shahnaz Quayyum

Take vagetable of your choice. I prefer cauliflower, carrot, chayote squash, onion, asparagus. Slice the vegetable thinly and separate the cauliflower florates. Now heat minimum amount of oil and sautee the vegetables. Add green chilli slice while on pan. When vegetables become tender then add corn flour water mix and coat them well. Then add salt to taste and water to your desire. When reach desired consistency turn off the heat. I did not add any tasting salt in it for health reason. If you want you can add. Enjoy, it is really good 🙂

Chicken Pot Pie Soup

 

Chicken Pot Pie Soup by Salpy Rozario

2 cups Chicken Breast, poached and diced
½ small onion, finely chopped
2 carrots, diced
… … 1 stalk of leek, chopped and rinsed thoroughly
2 stalks celery, diced
2 Russet potatoes, peeled and diced
2 tsp. Chicken bouillon granules
1 tsp. garlic salt
½ tsp black pepper
½ cup all purpose flour
½ cup butter or margarine
½ cup frozen peas
2 cups milk
4 cups water

Sauté the onions, leeks, celery and carrots in the butter until translucent, about 5 minutes. Stir in the flour and whisk until it forms a roux. Add the seasonings, potatoes and peas and the cooked chicken. Stir and add the water. Bring to a boil, lower heat and simmer until potatoes are soft. Add the milk and continue to simmer until thickened. Remove from heat. Enjoy.

Chicken Cheswenut Salad

Loena Zakaria’s Chicken Cheswenut Salad

Ingredients:-
1.KFC’s chicken popcorn=2packet(medium size)
or Boneless Chicken Cube=1Cup
2.Ginger Power/paste=1tsf
3.salt=to taste
4.white pepper powder=1/2 tsf
5.Corn Flour=for coating of chicken cube
6.Oil=to fry
7.Butter=2-3Tbsf
8.Raw cheswenut=1/2Cup
9.Tomato chopped=2(medium size)
10.Onion finely chopped=1(big size)
11.Capsicum chopped=1medium size or Green chilli chopped=3-4
12.SOS chilli Sauce/Tomato ketchup=2Tbsp
13.Thai chilli Sauce=1Tbsf
14.Coriander chopped=as you wish
15.Lemon juice=2Tbsf

Procedures:-
1.if you use kfc’s chicken popcorn no need of ingredients 2 to 6.
2.If you don’t use chicken popcorn,Marinade boneless chicken cube
with ginger paste,black pepper powder & salt for 15-20 minutes.
3.Then after 15-20 minutes add corn flour liberally to the chicken cubes
& put the cubes into the freeze for 15-20minutes.
4.then heat the oil in a deep bottom pan & fry the cubes.when it turns
into golden/light brown colour remove from the heat & keep it into a
plate in absorbant paper towel.
5.Heat the ghee/butter into a pan.roast the cheswenut.when it turns
into light brown colour remove them from heat.
6.then in the same pan add the fried chicken and saute for some
minutes.
7.then put off the flame.then add ingredients no 9-13.Toss then well.
8.Then add lemon juice ,roasted cheswenuts & coriander leaves &
serve hot.

**those who will use chicken popcorn pls follow from the procedure no 5

Home made vanilla & chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with butter cream filling.

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
add filling.

Home made vanilla and chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with cream cheese filling:

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

cream cheese filling:

1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners’ sugar, sifted
1/2 teaspoon vanilla

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes “loose”. Add vanilla. Spread between layers and on top and sides of cake.

Home made vanilla & chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with butter cream filling.

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
add filling.