Let’s cook ~ Macaroni Smoked Beef Soup

16 November 201518 November 2015Leave a comment

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I’m in the mood to cook soup. Reasons being, cooking soup is simple and my family loves soup. Here is another simple soup that we love sooo… 🙂

Ingredients:

* 5 pcs smoked beef, sliced half lengthwise

* 100 gr macaroni, boiled, add ½ teaspoon salt into the water

* carrot, small diced cut

* cauliflower

* broccoli

* lettuce

* spring onion, sliced

* celery, sliced

* onion, chopped

* garlic, chopped

* salt

* white pepper

* 1500 ml water

Cooking steps:

* sauté garlic and onion in 2 tablespoons of cooking oil, stir until it smells good

* add smoked beef, stir a while

* add carrot, cauliflower and broccoli, stir 2 minutes

* add salt and white pepper

* add water, cook until its boiling point and the vegetables is well done

* add the boiled macaroni, stir a while

* the last, add the sliced spring onion and celery

* served while the soup is still hot/warm

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“Worries go down better with soup than without” ~Jewish Proverb~

Serpong, 16th November 2015, 16.11

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Let’s cook ~ Chicken Meatballs Soup

15 November 201516 November 2015Leave a comment

Almost everyone loves soup. Me and my family of course do. This Chicken Meatballs Soup is one of our favourite soups.

Ingredients for chicken meatballs:

* 200 gr ground breast chicken

* 150 gr vermicelli, cut 2 cm, put into water to soften

* 50 gr black fungus (black ear fungus), put into water to soften, then sliced thin

* 1 pc carrot, sliced very thin (like peels) and short (1 cm)

* 1 white egg

* 2 garlic, chopped

* ¼ teaspoon white pepper (approx)

* ¾ teaspoon salt (approx)

* 1 tablespoon sago flour

Ingredients for the soup:

* garlic, chopped

* onion, finely chopped

* ginger (approx. 1,5 cm), bruised

* salt

* white pepper

* carrot, sliced thin

* cooking oil for sautéing

* make broth by boiling the chicken bones in approx 1500 ml of water

Cooking steps:

* Chicken meatballs

Mix ground breast chicken with chopped garlic, salt and white pepper, add white egg, thin sliced carrot, vermicelli and black fungus, then add sago flour, mix well. Make small balls.

Boil water until its boiling point, put the meatballs into the boiled water. Cook until the meatballs float, then lift them out of the water and drain them.

* The soup

Saute garlic and onion in cooking oil, add ginger, salt and white pepper, stir until it smells good. Put the sauteed mixture into the broth, cook until its boiling point. Add carrot, keep cooking. The last, put the meatballs into the broth, keep cooking for 3-4 minutes.

If like, add sliced celery and spring onion.

Note: I made a variation of filling the chicken meat mixture into tofu inserts, as we love tofu 🙂