The recipes of our dear colleagues from Singapore and Shanghai were already shown in the last issue of team:magazin. So that nobody misses these culinary delights, we share them with you again.
Happy cooking and enjoy your meal!
Noodle soup with tomatoes
by Hui Zou, Legal Counsel at RWEST Shanghai
“I am really happy to share my favourite food: noodle soup with tomatoes. It’s easy to make and the perfect comfort food whenever I feel exhausted, have a cold, have lost my appetite or when I am just feeling a bit homesick.”
Ingredients
- Chopped coriander
- Sliced tomato
- Chopped spring onion
- Sliced iceberg lettuce
- Noodles
- Salt
Instructions
- Get the above ingredients ready (i.e., wash the vegetables and chop/slice them).
- Warm the oil, put the spring onion into the oil. Stir and fry to release the flavor.
- Add the tomato, stir-fry and squash to break up.
- When the tomato has become sauce like, pour it back out from the wok to a dish.
- Put water into the same wok and boil the noodles.
- When the noodles are boiled and soft enough, pour the tomato sauce back into the wok with the tomatoes, put the lettuce and coriander into the wok, boil them together and add some salt.
- When the lettuce becomes soft, the noodle soup is ready and you can transfer it into a bowl ready for eating (with chopsticks).
- Please feel free to try adding other flavours as you like.
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Chicken Curry
by Lim Mei Lee, Office Manager at RWEST Singapore
“We usually cook this traditional dish for family gatherings or special occasions like the Chinese New Year. It reminds us of happy times spent with family and friends. This dish is especially delicious when served with hot, steamed rice or French bread. I love to serve it with a pinch more chili and a creamy coconut sauce.”
Ingredients
- 3 medium size drumsticks (cut each drumstick into 3 pieces)
- 2-3 medium size potatoes
- 1 big onion
- 200 ml coconut cream (or fresh milk for a healthier choice)
- 1 packet of instant curry chicken paste
- ½ teaspoon salt
- 1 tablespoon light soya sauce
- Pinch of pepper
Instructions
- Heat up a cooking pot with 2 tablespoons of oil. Pour in the instant curry paste and sautee for a few minutes.
- Afterwards add the chicken pieces and stir-fry for 5 minutes.
- You may add the potatoes now and continue to stir-fry for another few minutes.
- Now add 500 ml of water or more, enough to barely cover the chicken and potatoes.
- Add the salt, light soya sauce and pepper at this point of time.
- Place the pot cover and let it simmer for 15 minutes, stir it occasionally to prevent burning.
- Pour the coconut cream slowly while stirring the pot, let it simmer over small flame.
- Turn off the gas fire/electric stove once chicken is cooked and potatoes have softened.
- Best to serve with a bowl of piping hot rice.