FISH CAKE AND EGG SOUP

Ingredients:

1 cup fried fish cake, cut
4 cups water
4 minced garlic
2 tsp salt
1 tsp soy sauce (add more if you like)
1 green onion
2 eggs, mix well
(Optional) 1 chili pepper

Direction:

• Put the fish cake and water in a pot
• Cover the pot and boil them in medium high heat for 2 minutes
• Add garlic, salt, and soy sauce and boil covered for another 5 minutes
• Add green onion, chili pepper, and pour egg into the pot while mixing
• Boil again for another 2 minutes
• Serve with rice.  You can opt out on the chili pepper to serve this for your little ones

RED BEAN SOUP A LA MAMIH SANTI

Ingredients:

1 lbs beef stew, cut smaller in cubes

2 cups dried red beans, soaked in cold water overnight

1 cup baby carrots

1 cup celery stalk, cut

3 tomatoes, diced

5 cloves garlic, minced

2 cloves shallot, minced

Salt

Pepper

10 cups water

Fried garlic/onion/shallots for toppings

Chili sauce (optional)

Direction:

• In a large pot, add water and red beans
• Boil in medium heat for 15 minutes
• Add beef and boil for another 15 minutes
• Remove bubbles from the surface
• Add garlic, shallot, carrots, and celery and boil for another 15 minutes
• Add tomatoes and boil till all vegetables are cooked and the beans are soft
• Add water if necessary (better with lots of water)
• Serve with fried garlic/onion/shallots and chili sauce

CHICKEN NOODLES SOUP (CROCK POT)

Ingredients:

2 lbs boned chicken (skinless)
2 bay leaves

1 medium onion

3 stalks celery

3 carrots

Salt

Pepper

6 cups water

Farfalle (bow-tie pasta) or dried egg noodles

Direction:

• Wash and cut celery, carrot, and onion
• Place them at the bottom of crock pot
• Rinse chicken and remove the skin and fat
• Place the chicken on top of the veggies
• Add bay leaves, salt, and pepper
• Cook on low for 8 hours
• Before serving, separately cook Farfalle or egg noodles and serve together with the soup

CORN AND ASPARAGUS SOUP

Ingredients:
8 stalks of asparagus
2 cups of corn
1/4 lbs chicken
Salt
Pepper
Sugar
Corn flour mixed with 1 tbs water
Garlic


Direction:

• Stir fry garlic
• Add chicken till cooked
  
• In a separate pan, boil water
• Add chicken and asparagus
• Add salt, pepper, and sugar to taste
• Add corn till cooked
• Last, add corn flour mixture to thicken the soup
  

KOREAN KIMCHI STEW (KIMCHI CHIGAE) BY MAANGCHI

4 Servings

Ingredients:
200 gr (1/2 lbs) pork belly
5 cups chopped kimchi, set aside the juice
1 tbs sugar
1 tsp hot pepper flakes
1 tbs Korean hot pepper paste
1 onion
2 green onions, chopped
1 package of firm tofu
Sesame oil
Water


Direction:

• In a shallow pot, put some chopped kimchi along with the juice
• Add sliced onion, hot pepper paste, hot pepper flakes, sugar, and green onions
• Pour water until all ingredients are submerged
• Close lid and boil for 25-30 minutes. First 10 minutes will be high heat and then turn down to medium heat
• Add tofu and boil it for 5 minutes
• Put some sesame oil before serving

KOREAN SOFT TOFU STEW (SOONDUBU JJIGAE) BY MAANGCHI

2-4 Servings

Broth

Ingredients:
12 dried anchovies (without intestines)
1/3 cup of dried kelp
1/4 onion, cut in big pieces
5 cloves of garlic, peeled but not minced (in whole)
3 shiitake mushrooms (whole)


Direction:

• Pour 5 cups of water into a pot and add 12 dried anchovies
• Add onion, kelp, shiitake mushrooms, and garlics
• Boil over high heat for 10 minutes and lower the heat to low medium for another 20 minutes
• Set aside the stock and take out the mushrooms
• Chop mushrooms in little pieces and set aside
  

Soondubu Jjigae

Ingredients:
100 grams (.22 lbs) of beef or pork, chopped
1 cup frozen mixed seafood
3 shrimp cut into small pieces
2 green onions, chopped
1 green chili pepper
2-5 tbs hot pepper flakes
2 tubes of soft tofu
2 tbs fish sauce
2 eggs
2 tsp olive oil
Sesame oil


Directions:

• Heat ceramic pot or just a regular pot on the stove
• Put olive oil
• Stir fry beef or pork
  
• Add mushroom, stir fry
• Add hot pepper flakes and keep stirring for another 1 minute
• Pour broth
• Add mixed seafood and shrimp
• Add fish sauce
• Put soft tofu and break them with spoon in the pot
• When it boils, add green onion and chili pepper
• Crack eggs and drizzle some sesame oil before serving

WHITE BEAN STEW

6 Servings

Ingredients:
1/2 lbs beef sausage or beef (cut in bite sizes)
1/2 onion, diced
3 small red potatoes, diced
1 cup celery
1 cup carrot
3 cloves garlic, chopped
1 can Great Northern white beans, drained and rinsed
1 bay leave
1/2 cup white wine
1 quart chicken broth
2 tsp fresh chopped thyme
3 tbs Italian parsley


Directions:

• Saute onion until translucent
• Add in potato, celery, carrot and garlic. Saute for 2 minutes
• Add bay leave and the wine. When wine reduces by half, add the beans and broth along with some salt and pepper. For a thicker stew, puree 1/2 of mixture, then add back to the pot
• Add sausage/beef into the stew to cook for 10 minutes. Then add thyme and parsley to cook another 10 minutes
• Serve with garlic sourdough
  

PORK RIBS WITH PICKLED MUSTARD GREEN SOUP

4 Servings

Ingredients:
1 pack of pickled mustard green, cut them into bite-size and reserve the water
1 lbs pork ribs
3 cloves garlic, minced
1 tbs oil
water, for the soup


Directions:

• Heat oil and stir-fry garlic until it smells good
• Put the pork ribs in until they change color
• Pour in water till it covers the ribs
• Turn the heat to medium and cook for 1 hour till ribs are soft (pot covered). Please be sure to check the water level. Don't let it dry out. Keep adding the water as needed.
• Put the pickled mustard green in and bring back to boil
• Put pickled water a little bit at a time until the desired level of sourness
• Serve hot with steamed rice