CURRY UDON NOODLE SOUP WITH RIBEYE

Since being pregnant, I’ve had to simplify my cooking…but sometimes, it’s the simple cooking that produces the most awesome meals. This meal seriously only took about twenty minutes to make and I can’t stress how good it is if you can make it with some homemade basic chicken stock.

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Curry Udon with Ribeye

Source: Lo Huynh (2 servings)

Ingredients:
2 tablespoons vegetable oil
1 each small yellow onion, julienned
¼ lb. beef sliced ribeye
4 cups chicken stock, preferably homemade (recipe follows for homemade basic chicken stock)
1.4 ounces Japanese curry roux (basically 2 pieces/cubes/blocks)
2 packages frozen udon noodles (about 8.8 ounces per package)

Garnish:
1 tablespoon scallions, finely chopped

Directions:
1. In a medium-sized, heavy stockpot, add 1 tablespoon vegetable oil. Once the oil is heated, add the julienned yellow onions and saute until it is fragrant and slightly caramelized. This should take about ten minutes.
2. Add the thinly sliced ribeye and cook the meat until it is fully cooked.
3. Add the homemade chicken stock and bring to a boil.
4. Skim the scum if necessary.
5. Add the Japanese roux and cook for another five minutes, or until the roux is fully dissolved. Season the soup with salt and pepper if necessary.
6. Bring the soup to a boil and add the two packages of frozen udon noodles. Cook until the noodles break apart and nice and chewy.
7. Serve the curry udon in two bowls and garnish with the chopped scallions.

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Basic Chicken Stock

Source: Lo Huynh (1 gallon)

Ingredients:
3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

Directions:
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.

BANH BOT LOC {VIETNAMESE CLEAR SHRIMP DUMPLINGS}

I utterly LOVE banh bot loc. This recipe I’m posting makes enough for one…and by one, just me. Anyway, feel free to double or triple up this recipe if you’re cooking this for more than one. Also, my mom makes this with some fatty pork in the filling but since I don’t really like fatty stuff, I left it out, but you can feel free to add it to your filling if you’d like.

Banh Bot Loc {Vietnamese Clear Shrimp Dumplings}

Source: Lo Huynh (1 servings | 18 pieces)

Ingredients:

Dumpling Dough:
2 cups tapioca starch
½ cup boiling water, approximately

Filling:
2 tablespoons yellow onion, minced
6 each shrimp {16 – 20 count}, cut into thirds
1 teaspoon granulated sugar
1 teaspoon fish sauce
½ teaspoon kosher salt
tt ground black pepper

Scallion Oil:
2 stalks scallions, chopped
2 tablespoons canola oil

Dipping Sauce:
1 clove garlic, minced
½ each bird’s eye chili, minced
1 tablespoon granulated sugar
1 tablespoon fish sauce
5 tablespoons water
1 tablespoon lime juice

Directions:

1. In a pan, heat up 2 tablespoons canola oil. Add the scallions and saute for about a minute, or until the scallions has slightly softened. Set the scallions aside in a small bowl and leave about 1 tablespoon of canola oil in the pan.


2. In the same pan, over high heat, add the 2 tablespoons minced yellow onions, chopped shrimp, 1 teaspoon sugar, 1 teaspoon fish sauce, 1/2 teaspoon kosher salt, and a sprinkling of ground black pepper. Saute for about ten minutes or until the onions have a nice caramelization to them and the shrimp is fully cooked and all the liquid has absorbed.


3. To make the dough, add the 2 cups of tapioca starch in a metal mixing bowl and make a well. Add enough boiling water {I used about 1/2 cup} to the tapioca starch so that a dough forms. Mix with a metal fork and then finish kneading with your hands until the dough comes together.


4. Divide the dough into 18 pieces. Using your fingers, flatten the dough into 3 inch round pieces. Fill with one piece of the cooked shrimp with some of the cooked onions. Fold the dough over and pinch the edges in order to seal the edges. Keep a piece of plastic over the dough so it doesn’t dry out. Repeat and finish making all of the dumplings.


5. To cook the dumplings, add the dumplings to a pot of boiling water. Cook for about ten minutes. Stir the dumplings gently so they don’t stick together. The dumplings should float to the surface. Run the dumplings over cold water. They should turn transparent. Drain well and mix them with the scallion oil.


6. To make the dipping sauce, mix all the dipping sauce ingredients together. Serve with the cooked dumplings.