Thai chicken tom yum noodle soup

Not your usual tom yum noodle soup, but the ultimate comfort food for a cold winter's night. 

The marinade for the chicken was mostly an experiment and the quantities can be varied. I was also out of coconut milk but found some shredded coconut in my pantry - it worked surprisingly well!

Ingredients

• 200g chicken thigh, sliced
• 2 baby (or 1 medium) capsicums, sliced
• 10 small button mushrooms, quartered
• 200g dried egg noodles
• 2 tbsp palm sugar, grated
• 2 tbsp coriander, chopped
• 1 tbsp basil, chopped
• 2 stalks spring onion, chopped
• 1 chilli, chopped
• 2 cloves garlic, chopped
• 1 tbsp ginger, grated
• 1/2 cup shredded coconut
• 1/2 tsp fish sauce
• juice of 1/2 lime
• 2 tbsp tom yum paste
• 1/2 cup cream (ideally, use coconut cream or coconut milk)
• chicken stock
• vegetable oil
• salt

Method

• Combine sugar, coriander, basil, spring onion, garlic, chilli, ginger, shredded coconut, 2 tablespoons of oil, fish sauce and lime juice. Blitz until a rough paste forms. Pour mixture over chicken and massage paste into chicken pieces. Leave to marinate for at least 10 minutes.
• Cook egg noodles according to packet instructions. Drain and portion into large bowls.
• Heat oil in a wok and fry chicken until browned and aromatic. Add a little water to help the chicken cook through. When chicken is cooked, add capsicum and toss through chicken. Remove chicken  and capsicum from wok with tongs and divide among bowls. Leave any excess sauce in the wok.
• Fry up mushrooms in the leftover sauce and tom yum paste. Add stock to deglaze the pan and bring to boil. Add cream to thicken soup and add salt to taste.
• Ladle soup over chicken and noodles. Garnish with crushed peanuts.

Thai chicken tom yum noodle soup

Okonomiyaki (Japanese Pancake)

In keeping with the Japanese theme of last night, I found a way to use up the rest of the cabbage that was in my fridge - Japanese pancakes!

I used to get these from the Japanese fast food chains in shopping centre food courts as a kid. Puffy pancakes loaded with crunchy and soft vegetables, soft floury dough and topped with tonkatsu and kewpie mayonnaise.

Here's a simple version that doesn't require any of those fancy Japanese ingredients.

Ingredients

• 2 cups self raising flour
• 1/2 cup plain flour
• 2 eggs
• 3 cups water
• 2 small carrots, grated
• 3 stalks spring onion, chopped
• 1/8 cabbage, shredded
• salt and sesame oil to taste

Method

• Sift flour into a mixing bowl, add eggs, and some of the water. Whisk, gradually adding water until a slightly thick batter forms. Drizzle sesame oil and pinch of salt. Mix well.
• Fold in carrots, spring onion and cabbage until all vegetables are coated in batter. Leave to sit for 10 minutes.

• Lightly grease a non-stick frying pan, ladle scoops of batter into the pan for form small pancakes (you can make a large one if you want, but it will be harder to flip).

• Fry until pancakes are lightly golden brown.
• Serve with sauce of your choice.

okonomiyaki

Japanese steak with enoki mushrooms, candied sweet potato, butter 'sake' cabbage

The next course involved three Japanese inspired dishes served with rice.

Japanese Steak with Enoki Mushrooms

This dish was the result of inspiration taken from a strange combination of Jamie Oliver and Nobu. The cooking method for the steak was adopted from a one of Jamie's 30 minute meal episodes, whilst the actual dish was a bit of an attempt to replicate Nobu's toban yaki beef dish.

Ingredients

• 400g Porterhouse steak
• 100g enoki mushrooms
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/2 cup rice wine (use sake if you have it)
• 2 tbsp sugar
• 2 tbsp ginger, grated
• 4 cloves garlic, grated
• oil
• salt and pepper to taste

Japanese steak

• Cover the steaks in oil (use a more neutral oil) and leave to sit.
• In a bowl (large enough to place the steaks in), combine soy sauce, mirin, rice wine, sugar, ginger and garlic until sugar dissolves.
• Heat a griddle pan. Once hot enough, cook steaks to preference. For this dish, medium-rare works well.
• As soon as steaks are ready, take them off the heat and place them immediately into the bowl with the sauce. Turn the steaks in the sauce to coat them, then cover bowl with foil and leave steaks to rest.
• Blanche the enoki mushrooms in boiling water for a few minutes, then drain.
• Once the steaks have rested, pull them out of the sauce mixture and slice.
• Pour sauce into the griddle pan and let the residual heat from earlier cook the garlic and ginger.
• Place sliced steak and mushrooms on a serving plate, spoon over sauce.

Japanese steak with enoki mushrooms

To balance out the meat, I made two sides to go with the meal. 

Candied Sweet Potato

The first was a traditional Japanese candied sweet potato.

Ingredients

• 400g sweet potato, chopped thumb-sized pieces
• 1/2 tsp soy sauce
• 4 tbsp sugar
• 1 cup water
• oil
• salt

Method

• Heat oil in a wok, fry sweet potato pieces until they start to brown a little. Add 1/2 cup water and a pinch of salt.
• Cover with lid and simmer, stirring occasionally, for 10 minutes or until the liquid has completely dried up. 
• Remove sweet potato from wok. 
• Combine sugar, soy sauce and 1 tsp of water and add to the wok. Once the syrup begins to bubble, pour in remaining 1/2 cup of water. Bring syrup to boil.
• Add sweet potato back into the wok. Toss to coat in the sugar syrup. Remove from heat.

candied sweet potato

Buttered 'Sake' Cabbage

And a not-so-Japanese side, buttered 'sake' cabbage. The dish was a bit of an invention designed to round out the meal. The steak had strong bold flavours, and the sweet potato had a toffee like sweetness, so I needed something smooth and subtle. The dish is a bit of a take on asari sake, a traditional Japanese dish of clams in sake and butter.

Ingredients

• Handful of cabbage, leaves separated
• 25g butter
• 1/2 cup rice wine (use sake if you have it)
• 1 tsp cooking oil
• salt

Method

• In a wok, heat oil then add butter. As butter melts, toss in cabbage and fry until cabbage begins to soften. 
• Add rice wine and simmer until the liquid stops bubbling and the rice wine has mostly evaporated.

buttered 'sake' cabbage

Chawanmushi

I cooked for a few friends last night and thought I'd have a go at a Japanese theme.

After much Googling, I settled on chawanmushi, a steamed egg custard, for a starter. I've only had the Japanese style once (at Tao's in Bulleen) but had never made it myself. It turned out pretty well, albeit a little overcooked. Next time I'll keep it on a lower heat.

Ingredients

• 3 eggs
• 2 cups stock
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp soy sauce
• 1/2 tsp mirin
• 1 tsp rice wine
• 3 small shitaki mushrooms, thinly sliced
• 1 tsp dried daikon, finely chopped

Method

• Beat eggs, then add stock.
• In a separate bowl, combine salt, sugar, soy sauce, mirin and rice wine until salt and sugar dissolve. Stir into the egg mixture.
• Place shitaki and daikon in the bottom of each ramekin, ladle egg mixture over. Fill up to 2 thirds up the ramekin (it will rise as it steams).
• Steam for approximately 10 minutes on a medium heat, until egg is set.