Egg Drop Soup

Egg Drop Soup
Ingredients
 5 cup chicken broth (made your own broth)
 1 ½ T soy sauce
 1 ½ T sesame oil
 ½ T water (Optional)
 1 ½ T cornstarch (Optional)
 2 eggs, beaten
 1 drop yellow food coloring (Optional)
 ½ T ground white pepper (Optional)
 ½ T salt (Optional)
 ½ C fresh chives
Directions
1. Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
2. Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir
in food coloring. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt. Serve
hot, garnished with fresh chives.
Corn Chowder
Ingredients
6 slices bacon, cut into small strips

1 large yellow onion, chopped
1 lb. russet potatoes, peeled, cut into small cubes
4 c. low-sodium chicken broth
1/2 c. whole milk
2 tbsp. all-purpose flour
3 c. fresh or frozen corn, defrosted and drained if frozen
4 oz. shredded white cheddar (about 1 c.)
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
1 tbsp. chopped chives
Step 1: In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10
minutes. Transfer to a paper-towel-lined plate. Drain all but 1 tablespoon fat.
Step 2: In the same pot over medium-high heat, cook onion, stirring occasionally, until
translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and
simmer until potatoes are tender, about 10 minutes.
Step 3: In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn,
cheese, cream, and bacon (reserving some for topping, if desired). Bring to a boil and cook until
cheese is melted, 2 to 3 minutes more; season with salt and pepper.
Step 4: Divide soup among bowls. Top with chives and reserved bacon, if using.
Almondigas Recipe
Ingredients
1 lb ground pork
1 piece patola ridge gourd, sliced
4 ounces misua
1 piece onion minced
6 cloves garlic crushed
3 tablespoons fish sauce
1 piece raw egg
1 piece beef cube
1/8 cup all-purpose flour
1 teaspoon Salt
1/2 teaspoon ground black pepper
5 cups water
3 tablespoons cooking oil
Instructions
1. In a large mixing bowl, combine the ground pork, half of the onion, raw egg, salt, ground
black pepper, and flour. Mix thoroughly until all the ingredients are well incorporated.
Set aside.
2. Heat a cooking pot and pour-in oil.
3. When the oil is hot enough, sauté the garlic and remaining onions.
4. Add the beef cube and fish sauce and cook for a minute.
5. Pour in water and let boil.
6. Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then
drop in the boiling one after the other. Cook for 10 minutes.
7. Add the patola (loofah) and cook for 2 to 3 minutes.
8. Put-in the misua and cook for 1 to 2 minutes while gently stirring.
9. Turn off heat and transfer to a serving bowl.
10. Serve hot. Share and enjoy!
Puree Roasted Squash Soup
Ingredients:
400 g Squash, peeled and cut into 2 inch squares

60 ml olive oil
Salt and pepper to taste
Sugar to taste
2 cups Fresh milk
1 cup all purpose cream
Garnish with bread crotons
3 cloves Chopped garlic
¼ teaspoon chopped onion.
water
Preparation
Squash Preparation 10 minutes

1. Boil the squash with salt and pepper
2. Mashed the squash, then rest
3. Saute garlic and onion with olive or butter
4. Mixed squash into sauteed garlic and onion, add milk, and water and simmer
5. Stir continuously, add butter if needed and season,
6. Before serving add the cream.
7. Garnish with crotons
Wanton soup
Ingredients
50 – 60 wonton wrappers (Note 1)
WONTON FILLING
200 g / 7 oz lean pork mince (ground pork)

200 g / 7 oz peeled prawns / shrimp , roughly chopped
1 tbsp ginger , finely grated (1.5″ / 3cm piece)
2 shallots / green onions , finely chopped (5 tbsp)
1 tbsp light soy sauce (Note 2)
2 tbsp Chinese cooking wine (Shaoxing wine) (Note 3)
1/2 tsp salt
2 tbsp sesame oil, toasted (Note 4)
BROTH (FOR 2 SERVINGS)
3 cups / 750 ml chicken broth (Note 5)

2 garlic cloves , smashed (6)
⅓” / 1 cm piece of ginger , sliced (optional, but highly recommended)
1½ tbsp light soy sauce (Note 2)
2 tsp sugar (any)
1½ tbsp chinese cooking wine (Note 3)
¼ – ½ tsp sesame oil
TO SERVE
1. Shallots / scallions , finely chopped

2. Bok choy , quartered, or Chinese broccoli cut into 10cm /4″ lengths (optional)
3. 40 – 50 g / 1.5 – 1.75 oz dried egg noodles per person , (optional) (8)
4. Instructions
WONTONS:
5. Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth – about 20
mashes. Don’t turn the prawn into a complete paste, small chunks are good.
6. WRAPPING (SEE PHOTOS AND VIDEO):
7. Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack
for freezing).
8. Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in
batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal,
pressing out air. Brush water on one corner and bring corners together, pressing to seal.
9. Place wrapped wontons into a container with a lid as you work (so they don’t dry out).

Egg Drop Soup

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Egg Drop Soup

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Egg Drop Soup

6 slices bacon, cut into small strips

Puree Roasted Squash Soup

400 g Squash, peeled and cut into 2 inch squares

Squash Preparation 10 minutes

50 – 60 wonton wrappers (Note 1)

200 g / 7 oz lean pork mince (ground pork)

BROTH (FOR 2 SERVINGS)

3 cups / 750 ml chicken broth (Note 5)

1. Shallots / scallions , finely chopped

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