Quick Spicy Noodle Soup with Guachujan

A great spicy soup from Marion. I did this the other day when I was craving a spicy soup and it did the work and it's so easy. Thanks Marion! She does it with pork but I did it with chicken. Here it is.

INGREDIENTS:
-300-400 grams of chicken or even less. 
-3 garlic cloves.
-2 tablespoons of guachujan.
-2 tablespoon of chinese vinegar black vinegar.
-2 tablespoons of soy sauce.
-some noodles.

-6 cups of chicken.
-baby spinach.

STEPS:

1. Fry the chicken or pork in the pot with some oil. Let it brown a little.

2. Now add the garlic to it and sautee. 

3. Now add the guachujan paste, 2 tablespoons.

4. Now add the soy sauce. 

5. Now add the chicken stock,  6 cups and bring it to a boil.

6. Now add some spinach or bok choy and serve on top of cooked noodles.

7. Garnish with spring onions. 

That's it guys! Super good. 

Photos Singapore.

Spicy Mince Beef Shakshuka

Shakshuka this, Shakshuka that. It is everywhere these days, isn't it? 

A classic from Israel, served for breakfast, lunch, all ingredients that you have at home, nothing fancy.

But I wanted a recipe that would be filling because cooking a side dish that would leave you hungry with just eggs in my mind it's a bit of a....better said, total waste of time. 


So I googled: meat shakshuka and there all kinds of recipes came up. So I tried this one that looked interesting and with a bit of an african kick and it was so good and not hard.  Here it is:






INGREDIENTS

-500 grms of beef minced.
-half of a yellow pepper.
-half of a green pepper.
-half a red pepper.
-1 small onion or half a big one.
-5 big tomatoes or one can of 500 grms of whole peeled tomatoes.
-1 big garlic clove or at most 2.
-some tomato paste or tomate frito (100 ml).
-1 tsp of sugar.
-4-5 eggs.
-some mozzarella cheese or melty cheese.
Spices:
-1 tsp. of coriander.
-1 tsp. of chili powder.
-1 tsp. of paprika.
-1 tsp. of cumin.
-1 tsp. of chili flakes.
-black pepper and salt.
-some chickpeas (optional)
-some spinach (optional)
-some green onions (optional)

STEPS:

1. Dice up the onion, the bell pepers and sautee with olive oil for 2 mins.
2. When they have cooked a little, add the meat and all the spices. The trick is this step because the mince here gets all the yummy spicy flavours. 
3. Sautee a little, and add the garlic diced up, here you can put even more spicy peppers.
4. Add the tomatoes and the tomato paste and a teaspoon of sugar to compensate for the acidity of the tomatoes, and let it all simmer for 10-15 minutes until it all blends nicely, cover a little and then uncover so that the water evaporates. If they are natural tomatoes you will have to break them a little with the spoon.
5. Now add all the extra ingredients that should be done in no time, that is the green onions, chickpeas, and spinach. (I added all this because I wanted a big meal and not have to cook for 3 days basically).
6. At this point if you have too much liquid try to evaporate it a little by elevating the fire stove, but be careful not to burn the food.
7. Now make a little whole for the eggs in the saucepan, crack them and deposit them in the space you have made. I had space for 4. Cover so that the eggs cook fully.
8. In the spaces in between I put a little mozzarella cheese and worked incredibly well.
9. And now decorate with coriander leaves, or chives or whatever green herb you may have.
10. Now let it all sit 10 minutes before you eat it and it will all come together. 

So easy! I think it was all a total 30 minutes and the flavour was awesome spicy but also sweet, soft with the mozzarella,  delicate with the eggs, and hearty with the chickpeas. YUM.

How much I miss you Jerusalem.

Chinese Egg Drop Soup

Singapore

Happy Chinese New Year!!!

(Just Kidding! it is a coincidence that I am writing this recipe right around this time of year)

AWFUL day at work but came home and did this soup that totally warmed me up. Amazing! And so easy! The only tough thing about this is soup is buying the ingredients and having them in your kitchen. But once you have them in your pantry, this soup is an easy one.

Ingredients:

• 6 cups of water
• One and a half pieces of chicken stock. (1 pastilla y media)
• 1 tablespoon of grated ginger. (very important)
• 1 tablespoon of dry sherry (jerez seco).
• 6 shitake mushrooms, thinly sliced. (amazing this ingredient)
• 1/4 teaspoon of ground white pepper (so good this ingredient!)
• 1 large egg.
• 1 tablespoon of cornstarch (maizena) to thicken up soup, dissolved in a little water.
• 1 handful of sliced green onion or a little parsley.

Very easy.

1. Put the water and the chicken stock and bring it to a boil.

2.To slice up the mushrooms you need to soak them in water for about an hour. I boiled the water and then sank the mushrooms. They do need to be in the water for about an hour because they are so dry and hard. Boiling water because them soften up much faster. Now, squeeze the water out and remove the stem, the stem is very hard and now slice them up.

3. Bring the heat down and add the shitaki mushroom sliced.

4. Now add the grated ginger. This is great because it spices it up and gives it this warm flavour.

5. Now add the little bit of dry sherry or chinese wine. I cold not find the chinese wine so I bought dry sherry, en español, jerez seco.

6. Now add cornstarch dissolved in a little water. This thickens up the soup.

7. Now add the white pepper, this makes it warm and spicy and gives it an awesome kick.

8. Now add the egg, beat it up in a bowl and slowly swirled it around.

9. Finally add the green onions or a little parsely (perejil). Parsley might be a little strong, but whatever, just a bit is good and makes it coulourful. 

Oh my. I loved this soup. PERFECT FOR WINTER. And so so so Chinese. Do you ever go to a Chinese restaurant and wonder, HOW DID THEY DO THIS?? Well, this how it is done, at least for this recipe is just awesome, the real deal. Thank you Jaden. 

Singapore

curry rojo tailandés

Esta receta está muy buena. Si vives en Madrid, puedes conseguir está pasta de curry rojo en la mayoría de los supermercados orientales.

Es facil de hacer, necesitas:

• 1 cucharada y media de pasta de curry rojo (para picante medio). 2 cucharadas si lo quieres que pique bastante.
• 1 lata de leche de coco.
• Alrededor de 12 hojas de albahaca fresca.
• Un poco de azucar
• Fish sauce-salsa de pescado, unas gotitas.
• Pimientos rojos.
• Berejenas.
• Pollo. 1/4 kg o 300 gm.

1. Muy facil, pon la pasta de curry rojo en una sarten y que se haga un poco con un poquito de aceite. Despues de unos minutos, pon toda la leche de coco (de 400ml). Y dale vueltas hasta que esté todo bien mezclado.
2. Luego si quieres puedes meter la mitad de las hojas de albahaca para que vaya cogiendo sabor.
3. En otra sarten, pon el pollo en trocitos y frielo un poco. Puedes sazonarlo con gengibre para que tenga un poco más de sabor. 
4. En cuanto esté sellado, echa los pimientos rojos en trozos y la berenjena. La berenjena va fenomenal en este plato.
5. Cuando este todo un poco cocinado, como 5 minutos, echalo todo en la salsa de curry que has preparado. 
6. Puedes sazonar la salsa entonces con todo ya dentro con salsa de pescado y con un poco de azucar. Yo puse de los dos un poco, (unas gotas y como media cucharadita de azucar) y ayudó. 
7. Sirvelo con arroz y acuerdate de poner unas hojitas de albahaca en cada plato para saborear bien el sabor de esta hierva que va genial con este plato.
8. Muy bueno!

Malaysia, Kuala Lumpur