Polling 4 Cooking Compitition OCt 2010

[naz]

is barrr 15 Members ne comp main hissa liya
sub ki sharing bhot achi hia
ab waqt hia polling ka.

Rules :


1: Eik member eik hi vote cast kr skta hai
2: Apni sharing ko vote cast nahi kr skte
3: Polling ki last date 28 OCT hai.

[naz]

Arslan







naz

Chicken Noodle Soup




Ingredients:

• 1 barbecued chicken
• 1 tablespoon olive oil
• 4 green onions, finely sliced
• 2 cups chicken consomme
• 2 cups salt-reduced chicken stock
• 175g fresh noodles, chopped
• 420g can sweet corn kernels, drained
• 2 tablespoons soy sauce

Method:

1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.

2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.

3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.

4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.

aliza



Receipe: VEGETARIAN HOT AND SOUR SOUP

Ingredients:

• 6 cups vegetable broth
• 2 cups mushrooms, sliced (Chinese wood ear mushrooms or shiitake are best)
• 1 small can bamboo shoots
• 1 small can water chestnuts
• 2 tbsp soy sauce
• 1/2 tsp pepper
• 1 tsp hot sauce
• 2 tbsp vinegar
• 3 cloves garlic, minced
• 1/2 cup scallions (green onions), sliced
• 2 tbsp chili oil

Preparation:

Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil. Allow to simmer for at least 20 minutes.
Add the scallions and simmer for about 5 more
minutes. Stir in the chili oil. Add additional soy sauce, hot sauce or vinegar to taste.
Enjoy your vegetarian Chinese hot and sour soup!

[naz]

Sadaf

Winter Melon Soup

Ingredients:

• 1 cup winter melon (1/2 pound)
• Water to boil winter melon
• 2 cups chicken broth
• 4 Chinese dried black mushrooms
• 2 - 3 slices ginger
• 1/4 cup cooked ham, diced
• Salt and pepper to taste
• 1 green onion, green part only, washed and cut on the diagonal into 1-inch pieces
• Preparation:
• 1. Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.
  

  2. Reconstitute the Chinese dried mushrooms by soaking in hot water for 20 - 30 minutes until softened. Squeeze out any excess water.
  3. Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.
  4. Add the chicken broth, mushrooms, ginger and cooked ham. Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.

  
  
  

Killer

Rabi

Vegetarian soup recipe with bean thread noodles



Ingredients
60ml cooking oil
30g cloud fungus
30g wood ear fungus
55g mung bean vermicelli
4 shiitake mushrooms
100g cabbage
55g canned bamboo shoot
100g carrot
1 litre vegetable soup stock

Seasoning A
1 1/2 tsp salt
1 tbsp light soy sauce
1/2 pepper

Directions

1. Soak the cloud ear fungus, wood ear fungus till soft and expanded. Drain and cut into thin strips
2. Soak the mung bean vermicelli in hot water to soften. Drain and leave aside
3. Wash and slice the shiitake mushrooms
4. Cut the cabbage into long strips, wash thoroughly
5. Wash the canned bamboo shoot and cut into thin strips
6. Wash and peel the carrot, cut into thin strips
7. Heat the oil in a wok
8. Add the cloud fungus, wood ear fungus, mung bean vermicelli, ++++ake mushrooms, cabbage, bamboo shoots and carrot
9. Stir fry for a while, add seasoning A
10. Mix well and add soup stock
11. Bring soup to a boil
12. Add cornstarch mixture and stir continuously until soup thickens
13. Serve

[naz]

Mishaal

baby_princess33

Mixed Vegetable Soup

Ingredients:

100 grams of Green Peas
100 grams of Potatoes (peeled and cut in small pieces)
100 grams of Carrots (Gaajar) (peeled and cut in small pieces)
½ tsp. of Garlic Paste (Pisa Lehsan)
100 grams of Tomato (coarsely chopped)
100 grams of Turnip
100 grams of Onion (peeled and chopped)
3 Bay Leaves (Tezz Pattay)
6 Whole Black Peppers (Saabut Kaali Mirch)
Salt (to taste)
½ tsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Butter
8 cups of Water

Method:


Heat the butter in a frying pan and fry bay leaves, ginger paste, garlic paste, black peppers and salt for a ½ minute.
Add all vegetables and fry for 5 minutes. Add the water and pressure cook on high hea.
When the pressure comes reduce heat to medium and cook for another 15 minutes.
Sieve and serve.




InNoCenT GiRl

[naz]

Mina



Chinese Mushroom Soup

• 10 dried Shiitake mushrooms
• 100 grams chicken breast
• Garlic cloves, crushed, according to your own taste
• 1 1/2 bell peppers, any color
• 4 spring onions, chopped
• a good handful of fresh Oyster mushrooms or any other kind
• 1 package noodles, such as Ramen, without the flavor packet

Preparation:

Boil the dried mushrooms until soft. Run the boiled shiitake under cold water to keep them firm, and chop. Lightly cook the chicken with the garlic. Half-fill a pan with water and add the chicken and mushrooms. Simmer for 15 minutes. Add the peppers and the spring onions and cook until they start to soften and look squashed. Put in the fresh oyster mushrooms and the noodles, put the lid on and cook for 10 minutes. Add the oyster sauce and chili powder (how much is up to you). Enjoy.





RaNiI

See Shayan Soup

Muslima92

Chinese Chicken Noodle Soup with Sesame and Green Onions


Ingredients

• 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
• 3 tablespoons soy sauce
• 2 tablespoons dry Sherry
• 2 tablespoons oriental sesame oil

• 3 garlic cloves, minced
• 3 tablespoons tahini (sesame seed paste)*
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon sugar
• 1 tablespoon seasoned rice vinegar
• 1 1/2 teaspoons chili-garlic sauce

• 4 cups chopped Napa cabbage (from 1 head)
• 6 green onions, thinly sliced
• 8 cups canned low-salt chicken broth

• 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
• 1/2 cup chopped fresh cilantro

Preparation

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

[naz]

namreen

Cream or chicken and mashroom soup

Ingreediants...

Chicken stock...8 cup
garlic crushed...1/2 tbs
carrot chopped...2 tbs
onion chopped...2 tbs
sugar....1 tbs
chicken boild...1/2 cup
Mushrooms thinly sliced...10-12
celery sliced...2 tbs
fresh cream...2 tbs
parsley chopped...2 tbs
ginger piece...1 inch
butter...3 tbs
flour...3 tbs
salt...1 tbs
pepper...1 tbs

Method...

Heat butter and add in chopped onion,ginger,celery,ginger,carrot and fry till transpereant.
Next add in flour with salt and pepper.
Add in stock and coocked for 15 min then strain soup.
Lastly add in sugar and sliced mashrooms and shredded chicken.
Serve hot garnished with fresh parsley.



suhaney_khawab



Chinese Style Egg Soup Recipe

Ingredients required to make Chinese style Egg Soup:
Eggs 2 nos.
Warm water 1 cup
Chicken broth 1 cup
Green onions 2-3 stalks
White pepper to taste
Salt to taste
How to prepare egg soup:
1. Add warm water and salt to chicken broth and heat.
2. Add eggs and scramble it gently. Let it boil. Once it is done, add pepper and garnish with green onions and cilantro.

Aryan

Tasty Chinese Crab Corn Soup


Ingredients:

2 cups Fresh corn kernels
3 cups Chicken stock
3 lightly beaten Egg whites
1/3 lb Crabmeat
1/4 tbsp thinly sliced Scallions
1/2 tsp grated Fresh ginger
Freshly ground pepper to taste
Kosher salt to taste

Method:

1.Process half of the corn kernels and 1/2 cup of the stock into coarse puree in a food processor.
2.In a pot, heat the chicken stock with ginger,pepper and salt, cover and bring to a boil over high heat.
3.Add the remaining corn kernels and bring to a boil.
4.Reduce the heat and simmer cook for 4-5 minutes.
5.Raise the heat to high and add the pureed corn and bring to a boil and cook for couple of minutes.
6.Add the crabmeat and return to a boil.
7.Pour the beaten egg in a spiral pattern over the soup and stir well.
8.Turn off the heat and sprinkle with the sliced scallions.
9.Serve hot the soup

[Sadaf Gondal]

voted

[*BrOkeN AngeL*]

voted....

[Hijaab]

yara mere tou dil kharab ho geya parh ker yeh soup recipes
soup .........woh bhi cheeni.
voted any ways

[Princess Muslima92]

walaikum assalam
voted