How To Cook Corn & Tomato Soup

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups frozen corn, thawed
• 3 cups low-sodium chicken broth or 1 sachet Japanese Dashi
• 1/4 cup fresh basil leaves, chopped

Instructions

1. In a saucepan, heat the oil over medium-high heat.
2. Add the shallots, salt and pepper. Cook and stir it occasionally untill soft about 3 minutes. 
   
   
   
3. Place the cooked shallots, corn and chicken broth in a blender. Blend it untill smooth. 
4. Pour the corn mixture back into the saucepan. Bring it to a simmer over medium heat. Cook it for 5 mnutes, stirring it occasionally. 

   
   
5. Remove the saucepan from the heat. Stir in the tomatoes and basil. 

   

   
   
6. Stir the tomatoes and basil occasionally untill thoroughly cooked. 

   
   

   
   
7. Ladle the soup into serving bowls. 

   

   
   

How To Cook Mushroom Chowder

 

Ingredients

• 1 tablespoon oil or butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 ounces shiitake or baby bella mushrooms, quartered
• 2 bay leaves
• 1/2 teaspoon  hopped basil leaves
• 1/4 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3 cups broth or Japanese dashi / water
• 1/4-1/2 teaspoon salt, depending on the saltiness of your broth
• 1 1/2 cup cubed potatoes, small cubed
• 1 teaspoon Worchester sauce
• 3/4 cup heavy / whipping cream
• green onion (for garnish)

Instructions

1. Heat the oil or butter over high-medium heat in a large saucepan.
2. Add the garlic, onion and celery and a pinch of salt. Cook it untill the onion starts to turn golden about 6-9 minutes. 
   
   
   
3. Add in the mushrooms and another pinch of salt. Cok it untill the mushrooms start to sear on some edges. 
4. Add in the bay leaves,basil leaves, ground coriander, onion powder, black pepper and the flour. Mix in for a few seconds. 
5. Then add in the broth and mix it so that the flour doesn't get lumpy. 

   
   
6. Add the potatoes, worchestershire sauce and salt. Mix in together. 

   

   

   
   
7. Cook partially covered for 15 minutes  or untill the potatoes are cooked well. 
8. Add in the whipped cream and bring it to a boil. 

   

   
   
9. If the chowder has thickened too much, add in more water and bring it to a boil
10. Taste and adjust salt and flavor.

    
    
11. Turn off heat, remove the bay leaves. Garnish it with black pepper and green onions. 
12. Serve it immediately. 

How To Cook Easy Tomato Soup

 

Ingredients

• 1 1/2 tablespoon unsalted butter
• 1 tablespoon yellow onion
• 2 garlic cloves
• 1 crushed tomato with juice 
  
• 1 cup chicken stock or Japanese Dashi
• 1 cup chopped fresh basil (plus more to serve)
• 1/2 tablespoon sugar
• 1 teaspoon black pepper
• 1/2 cup heavy whipping cream
• 1/2 cup parmesan cheese, freshly grated,(plus more to serve)

Instructions

1. Heat a saucepan over medium heat. Add butter, then add chopped onions. 
   
   
   
2. Saute it for 10-12 minutes, stirring it occasionally untill softened and golden.
3. Add minced garlic and saute it for 1 minute untill fragrant, 

   

   
   
4. 
   
5. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper. 

   

   
   

   

   

   

   
   
6. Stir together and bring it to a boil. Reduce heat and partially cover it with lid for 10 minutes. 

   
   
7. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup to your desired consistency. 
8. Return the blended soup to the pot over medium heat. 

   
   
9. Add the heavy cream and the grated parmesan cheese. Season it with salt and black pepper. 

   

   

   
   
10. Ladle it into warm bolws and garnish it with more parmesan cheese and basil leaves.

How To Cook Chicken Lo-Mein

 

Ingredients

For the Chicken and marinade 

• 1/2 pound chicken breast or fillet, sliced
• pinch of salt
• pnch of white pepper
• 1 tablespoon rice wine
• 1/2 egg white 
  

For The Sauce

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon water
• pinch of white pepper

For The Stir-Fried Lo-Mein

• 1 package (16oz) lo-mein noodles
  Alternatively, you can use egg noodles.
• 1 tablespoon oil (for frying)
• 1/2 medium onion, sliced
• 4 shittake mushrrooms, thinly sliced
• 12 pieces prawns, shelled & deveined
• 1/2 cabbage
• 1/2 medium carrot, julienned
• 1/2 cup sweet peas
• 1/2 medium red bell pepper, thinly sliced
• 2 stalks scallions

Chicken Lo-mein Instructions

1. Marinate the chicken:
   In a mixing bowl, add the sliced chicken breast or fillet.
2. Season it with salt, white pepper, rice wine, egg white and a slurry made with cornstarch and water. 
   
   
   
3. Mix well and mariate it for 15 minutes.

Making the Sauce

In a mixing bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, water and white pepper.

Instructions

1. Bring a pot of water to a boil over high-heat. Add the egg noodles and cook for about 3 minutes untill al dente. 
   
   
   
2. Rinse the noodles under cold water to stop the cooking. Drain and set it aside. 
3. In a wok over high-heat, add 1 tablespoon of oil and stir fry the marinated chicken for about 4 minutes untill fully cooked. Remove and set it aside. 

   

   
   
4. In the same wok, add another tablespoon of oil. Stir fry the onion, shiitake mushrooms, carrot, sweet peas, prawns and red bell pepper for about 30 seconds untill aromatic and slightly tender. 

   

   
   
5. Return the noodles and chicken back into the wok. Pour in the sauce and stir-fry everything together untill evenly coated and heated through. 

   

   

   
   
6. Add scallions at the end and give everything a final toss. 

   

   
   
7. Serve it immediately. 

   
   

How To Cook Mixed Vegetable Stir Fry

 

Ingredients

• 1/2 cabbage
• 1/2 broccoli head
• 1/2 carrot
• 2 garlic cloves (pressed or minced)
• 1 tablespoon olive oil (for stir-frying)
• 1 teaspoon sesame oil (for flavoring)
• salt to taste
• black pepper to taste

Instructions

1. Heat water in a large pot about 2/3 of the way. Add a few drops of oil to the water. It will help the vegetables to maintain its bright colours.
2. Rinse the cabbae and cut it into 1-inch pieces. Peel the carrots and cut it into 1-inch pieces on the diagonal. Rinse the broccoli and cut it intp bite-sized florets. Set them aside.
3. Once the water boils, place all the vegetables into the pot. Stir it and turn the heat up. Bring the water to a boil. Blanch the vegetables for 3 minutes. 
   
   
   
4. Transfer the blanched vegetables to a colander and drain it. 

   

   
   
5. Meanwhile, heat a large wok or skillet with 1 tablespoon of olive oil over medium-high heat.
6. Add minced garlic to the heated oil and saute it for 20 seconds to release the aroma. 

   

   
   
7. Add the vegetables and fry it constantly, stirring it for about 2 minutes. 

   
   
8. Season it with salt and pepper. 

   

   
   
9. Add sesame oil and continue stirring it for another 20 seconds or so. 

   

   
   
10. Remove it from heat and serve immediately. 

    

    
    
    
    
    

How To Cook Easy Chicken Vegetable Soup

 

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion, diced
• 1 large carrot, diced
• 2 celery stalks
• 4 cloves garlic, minced
• 4 chicken drumlettes or any bone-in chicken pieces)
• 2 bay leaves
• salt & pepper to taste 
• 4 cups low sodium chicken broth. Alternatively, I used 1 sachet of Japanese Dashi)
• 4 cups of water

Instructions

1. In a large pot, heat oil on medium-high.
2. Add in the carrots, onion and celery. Saute it for a few minutes. Toss in the garlic and stir it untill fragrant about 30 seconds.
   

   
   
   
3. Add in the chicken pieces, bay leaves, salt and pepper to taste, broth and water. 

   

   
   
4. Bring it to a boil and then reduce the heat to low to simmer. Cover the pot and let the soup cook for 1 hour. 

   
   
5. Remove the bay leaves from the pot. Taste the soup and adjust the salt and pepper (if necessary) 

   
   
6. Serve it hot!

How To Cook Oyster Sauce Vegetables in Garlic Sauce

 

Ingredients

• 200 grams baby bok choy (Xiao Bai Cai)
• 1 tablespoon vegetable oil
• water

Garlic oil

• 3 tablespoons olive oil
• 8 cloves garlic, finely chopped

Oyster sauce mixture

• 1 tablespoon oyster sauce
• 1 1/2 tablespoon hot water
• 1/4 teaspoon sugar

Instructions

1. Heat olive oil in a small pot on medium-high.
2. Add in the chopped garlic and stir it frequently with a spatula.
   
   
   
3. Once the garlic starts to turn light brown, transfer it to a small bowl.
4. Heat a pot of water with 1 teaspoon vegetable oil. When the water boils, add baby bok choy and blanch it for 10 seconds. 

   

   
   
5. Trim the ends of the blanched greens and then cut it into shorter sections (if preferred).
6. Assemble the blanched vegetables on a serving plate. Drizzle the garlic oil and oyster sauce mixture over the vegetables.
7. Serve it!