The New Age Mum

Archive for January 2008

What are Anchovies?

Anchovies are a family of small, common salt water fish. They are preserved by being gutted and salted in brine, matured, then packed in oil or salt till they acquire a characteristic strong flavor.

In the South East Asian countries, anchovies are known as ikan bilis with ‘ikan’ being the indonesian word for fish. Anchovies can also be used to make fish stock and the stock are usually use as a base for noodle soup or traditional Korean soup.

Anchovies can concentrate domoic acid which causes amnesic shellfish poisoning in humans. Therefore when preparing the stock, it is always good to give the anchovies a good rinse and soak in the warm water.

But the rich source of calcium in anchovies is an undeniable fact.

Preparing Anchovies Stock

This is really easy to prepare and a lot less time consuming than the chicken stock. This is always what I will prepare when I am in a rush.

Ingredients:

  • 2L (8 Cups) Water
  • 200g            Anchovies
  • 10-12pcs     Red dates (seeds remove)
  • 4 slices        Ginger

Prepare:  

  1.  Rinse and soak the anchovies for awhile. Drain and put aside
  2. Soak the red dates in a cup of hot water. 

1)  2)

Method:

  1. Put the 2L of water to boil
  2. Bring anchovies, red dates and ginger together.
  3. Place it in the boiling water and simmer it for 30 mins.

1)  2)  

2)

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  •  Note: When the stock has cooled down, you can strain out the stock and keep it refrigerated for 1 week, scooping only the desired amount you want to use.

 

  • Cuisine: Chinese
  • Serving: 4pax
  • Difficulty: Easy
  • Time to make: About 30 mins (that is if you have prepared your stock and chicken in advanced)

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Ingredients:

  • 1.25L (5Cups) Chicken Stock (to read on how to prepare stock, click here)
  • 2 pcs              Chicken Maryland
  • 200g               Macaroni
  • 3stalks            Bak Choy
  • 4                     Eggs (optional)

Prepare:

  1. Blanch the chicken maryland in hot boiling water.
  2. Rinse under water and pat dry.
  3. Place it into prepared chicken sock and simmer for 1 hr.

1) 2)  

3)

Method:

  1. Wash and cut up the bak choy.
  2. Place bak choy into boiling water and boil it for 2 mins. Drain and set aside.
  3. Place macaroni ino boiling water and cook it till soft (abt 10-15mins). Drain and set aside.
  4. Shred the cooked chicken maryland using finger tips and set aside
  5. Fried the eggs (optional)

1 )  2 )

3 )  4 )

5i)  5ii)

Assembly:

  1. Place the macaroni into serving bowls.
  2. Assemble the bak choy and egg with the macaroni.
  3. Top it off with the shredded chicken.
  4. Pour in the desired amount of chicken stock.
  5. Drizzle with a teaspoon of fried shallot oil, a dash of white pepper and a sprinkle of salt (for taste).
  6. Garnish with fried shallots and chopped spring onion (optional).
  7. Serve hot with chopped bird-eyes chilli.

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  • Note: You can always substitute the macaroni wih noodle or serve it with just plain steam rice. Cooking is up to your imganination. Have fun experimenting.

My little darling dear, this is such a special day for you because you are 1 today. Though you have been with me for only 1 yr ( the other 9 mths in my tummy) I can’t tell you how much I love you.

I love the sparkle in your eyes, the cheeky grin you have on you face, the way you toddle around and even the mischief you get into.

This is such a special day for you and I hope that you will grow up being positive, inspired and happy.

I love you more than words can say – Damir.

Soup at my home is eaten as one of the main dishes in a meal. It is deemed as a necessity which my mum will cook dutifully every day. My mum will use to tell me the benefits of drinking soup and their invigortaing effects.

Hence I am going to write on how to prepare a basic stock which is necessary for cooking soup.

How to prepare Basic Chicken Stock?

Ingredients:

  • 1                       Chicken bone frame (fats removed)
  • 1.25L (5cups)    Water
  • 10 pcs               Red dates (seeds removed)
  • 4 slices             Ginger
  • 6 pcs                Wolfberry (optional)
  • 1-2 pcs            Dried scallop (optional)

Prepare:

  1. Boil a wok of water.
  2. Blanch the bone frame ( it is important to do so to remove the scum).
  3. Soak the red dates and dry scallop in a cup of hot water for 5 mins.

1)  2)

3)

Method:

  1. Pour the 1.25L into a slow electric cooker and switch onto high
  2. Gather the above prepared ingredients
  3. Put them into the pot and simmer for at least 4 hours

1 )   2 )  

 3 )

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  • Note:
  1. When the stock has cooled down, you can strain out the stock and keep it refrigerated for 1 week, scooping only the desired amount you want to use.
  2. If you don’t have an electric cooker like me, you can put all the ingredients into a pot and simmer it over the stove usinf small heat for 2.5 hours
  3. You can replace the chicken bone with a piece of loin pork fillet, spare ribs or pork bones. It is really up to you.

Stock is a flavoured liquid and it forms the basis of many dishes (ex: sauces & soup). Stock is prepared by simmering various ingredients in water, including some or all of the:

  1. Bones (chicken, pork or beef)
  2. Mirepox (combination of onion and carrots or some other vegetables)
  3. Herb and Spices (ginseng roots or wolfberry)

There are 3 basic traditional soup stock in the chinese cuisine and they are:

  1. Superior broth/stock (dark tan broth made from jinhua ham and chicken)
  2. Chicken broth/stock (basic broth in creating most chinese soup)
  3. White broth/stock (lightly blanched pork bones that have been boiled for several hours, creating a white milky broth)

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Welcome to The New Age Mum

Hi I am Angelia Giam! This site is basically dedicated to my 2 very precious boys who have filled my life with the all the colours of the world. It is also about me striving to lead a balance and fulfilling life with the family I have created. I have also added some basic food recipes which I have tried and tasted; and recommended some parenting books which I have read and found it to be useful as well for all to share.

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