Who doesn’t love those smell of cooking from the kitchen on winter’s day?
As I gaze out my bedroom window, I see the cherry blossoms in my garden. It’s so beautiful, and harmony atmosphere which reminded me of Japan, cherry blossoms trees along the road. That thought brought me to create a Japanese style noodle soup.
A while ago, I saw a recipe from Rasa Malaysia: Green Tea Rice. Rasa Malaysia link is attached at the bottom. Her recipe said its not recommended to use matcha powder. I have decided to make mine with noodles and matcha powder rather than using green tea leaves which is so expensive. As I have matcha powder why buy tea leaves.
My recipe is a simple Japanese noodles with a savory soup of green tea, which is completely comfort, hearty, delicious and filling on warm on winter days. In addition, I have also made green tea egg with green vegetables. Yes, I mean green tea egg.
Be courageous and adventurous not just in travelling but in cooking. Fill your kitchen with green tea fragrant smell and tummy with satisfying inspiration and brighten your soul.
To do one day in advance
Green Tea Eggs Ingredients
2 eggs, plus water to boil eggs
20 g matcha powder
1 oolong tea bag or any green tea (OPT)
4 Tbs brown sugar
1/4 c soy sauce
1/4 Tbs miso paste
1/2 Tbs ginger powder
1/2 Tbs garlic minced
40 ml mirin
1 cinnamon stick
6 black peppercorn
2 1/2 c water, more if needed
Strain the soup by using double layer muslin clothes into a jar, then strain again using a new double muslin into a bowl. Now add noodles, coat into soup, followed by buk choy, egg and broccolini. Sprinkle some black sesame over the vegetables, egg and noodles. Sprinkle garlic on to broccolini. Enjoy!!!!
Rasa Malaysia link: https://testing.rasamalaysia.com/green-tea-rice/
Bring a pot of water enough to cover eggs to boil over medium heat, cook eggs for about 10 minutes. Drain the water, place egg in ice water and in fridge for about 45 minutes. When eggs are cool, crack the shells and set aside in bowl.
Using the same pot, add eggs, matcha, tea bag, brown sugar, soy sauce, miso paste, ginger, garlic, mirin, cinnamon, cloves, black peppercorn and 2 1/2 c of water. Stir to mix well. Let’s simmer for 2 hours; occasionally stir to coat the eggs. By 1 hour, water will reduced, add more to cover the eggs. Continue to simmer and stir for another 1 hour. After 2 hours, switch off, remove from hob and sit on bench top to cool. Remember, stir t coat the eggs every 30 minutes. Let it sit in marinade overnight.
200 g Japanese egg noodles, plus water to cook Japanese egg noodles and dash of sesame oil
1/2 bunch of buk choy, halved lengthwise and separate
1/2 bunch broccolini, cut into bite size
black sesame seeds
cooked garlic minced, sprinkle on to broccolini (OPT)
Bring water to boil, put noodles in a strainer, stir to break loose about 3 minutes. Lift the strainer and drain well. Put in bowl, drizzle sesame oil and toss. Set aside. Now remove the green eggs, cut in halved and set aside in bowl. Using the green tea marinade from making the eggs with 1 c of water from cooking the noodles to cook broccolini until tender. Then blanch buk choy about 4-5 minutes. Remove vegetables, set aside.
Recreated kofta curry from +maria nasir. I use bought chicken meatballs from IKEA to make this a delicious curry, I cook the chicken meatballs and vegetables in a rich, creamy and extra spicy curry.
I prefer my curry to be creamy and extra spicy to my palate and satisfied. Being creative I have also added Hen of the woods (fungus/mushrooms) to “gives it’s a distinct citrus flavour, and its a robust appetising citrus finish to the palate. It’s meaty, with a soft floral nose look, thus it’s more intense then the cultivated, as a result of it growing wild”.
20 chicken meatballs (bought)
2 medium size carrots, cut into bite size
2-3 kumato (green tomatoes), cut into wedges
1 medium eggplant, cut into bite size
1 small green capsicum, cut into bite size
1 small bunch of Hen of the woods (Fungus/ mushrooms)- given by friend (opt)
8 Tbs olive oil
2-4 Tbs XO chilli sauce, (given by friend)
2-3 star anise seed
1 Spanish onion medium, sliced
2 Tbs cayenne powder
1 Tbs garlic finely chopped
1 Tbs garam masala and mint powder
1 Tbs sweet Hungarian paprika
1 Tbs ginger powder
1/2 Tbs cumin powder
2 Tsp salt (adjust per taste)
1 Tsp coriander powder
1 Tsp cardamom powder
1 Tsp chilli flakes
1 can (400 g) diced tomatoes
1 small can 165 ml coconut milk
1 1/4 cup chicken stock
ground white pepper
Continental parsley for garnish
Heat oil in a cast iron over medium heat. Add onions and saute until golden brown. Then ginger and garlic; stir about 2 minutes. Next garam masala-mint, paprika, cardamom, cayenne,cumin, coriander, salt and mix well.
Once fragrance smell, add ground white pepper, XO chilli sauce, chilli flakes; stir 2 minutes. Next add carrots cook 3 minutes. Now add eggplants, chicken meatballs, green capsicum, diced tomatoes, green tomatoes, and make sure its cooked through.
Once meatballs and vegetables softened and cooked; add coconut milk and stir thoroughly. Add hen of the woods, which give a distinctive taste to this dish.
Last, add chicken stock and stir (adjust stock as needed). Let it simmer about 25 minutes; curry thicken and reduced a bit. Adjust seasoning and curry consistency as needed. Bring it to a boil and then simmer for about 5-10 minutes.
Sprinkle continental parsley leaves on the top. Serve with rice and a glass of red wine.
Note: I cut hen of the woods into bite size. You may want drizzle cream or whipped yogurt on top. You may use brown, basmati rice or tandoori naan (Indian flat bread). You may place chicken meatballs in oven to cooked then transfer to curry. I decided to cook my chicken meatballs with the curry. Its gives a soft bite to the crispy meatballs if put in oven.
Search the meaning of hen of the woods on google for more information.
Maria Nasir original recipe: https://www.foodaholic.biz/koftay-ka-salan-simple-meatball-curry/
There is another blog if you are inspired to cook curry: https://www.thedeliciouscrescent.com/kofta-kebab-masala/