Lemony Lentil Soup

It is a wonderfully filling and delicious soup that can warm your body up in a cold weather.  It is something that I would make a big pot and bring it to work everyday for lunch.  I know the list of ingredients looks so long, but do not let that intimidates you.  Most of the items are just spices.  I hope you will enjoy this recipe.

INGREDIENTS:

1 cup Green Lentils, rinsed

1 Yellow Onion, peeled and chunked

2 Carrots, cut into bite size

2 Potatoes or green bananas, cut into bite size

1 Zucchini, cut into bite size

3 Tomatoes, cut into chunked

7-8 Garlic Cloves, peeled and minced

2 cups Canned Diced Tomatoes

1 cup Cilantro, roughly chopped

4 Limes, juiced (can be substitute for lemon)

4 cups Vegetable Broth

2 cups Water

2 tablespoons Vegetable Oil (for frying)

1 teaspoon Ground Cumin

1 teaspoon Turmeric Powder

1/2 teaspoon Cayenne Power

1 teaspoon Ground Cinnamon

1-2 tablespoons Red Chili (optional)

Salt to taste

DIRECTION:

1. Heat up the oil over high heat.  Add onion and garlic.  Fry until they are fragrant; about 5 minutes.

2. Add lentils, zucchini, potato, tomato and carrot.  Stir fry for about 5-10 minutes.

3. Add diced tomatoes, vegetable broth, water and all the spices.  Bring it to a boil over high heat and then continuously cook for another 15 minutes.

3. Turn off the heat.  Add cilantro and lime juice.  Season the soup with salt to taste.

Cilantro Chutney

If you have a whole bunch of cilantro left from another recipe, you can use it to make this lemony chutney.  This chutney is very delicious when paired with chicken, white fish, and baked potato.

INGREDIENTS:

1 cup Cilantro, leaves and stems

1/2 inch Ginger, peeled and cut into pieces

1/2 Lemon, juice

2 tablespoons Olive Oil

3/4 teaspoon Cumin Powder

1/3 teaspoon Salt

DIRECTION:

1. In a food processor, add all the ingredients.  Blend until it is well incorporated.  This chutney can be kept in the fridge for up to 4 days.

Portuguese Chicken | 簡易葡國雞

Portuguese chicken is a common dish you can find in many cha chan teng (the fast food style restaurant) in Hong Kong.  The dish can be served with steamed rice, spaghetti, or udon.

I always thought Portuguese chicken originated from Portugal, until one day my husband asked me, "Do Portuguese really use coconut milk and turmeric? I thought these are Asian ingredients."  It is so true.  Portugal wouldn't have coconut trees and turmeric roots hundreds of years ago.  So I looked up the history about it and realized this Portuguese chicken is a signature dish that originates from Macau and it won't be found in Portugal.

A long time ago when Portuguese sailors set off to explore the seas, they did lots of spice trades with Africa and Asia before setting foot on Macau.  Many of them married and had children with the locals there.  And this Portuguese chicken was created by their descendants who combined the spices they had collected with their own cooking style.  This dish signifies the history of Macau.

This recipe contains the healthy balance of vegetables and meat. The extra bonus of it is that it is a one-pot-meal so it makes the clean up pretty easy.

Thanks for stopping by. I hope you enjoy this recipe.

INGREDIENTS：

5 Chicken Legs, deboned and cut into bite size

2 Carrot, peeled and cut into small chunks

2 Potatoes, cut into bite size

1 Red Onion, cut into large chunks

7-8 Garlic Cloves, sliced

1 cup Corn (I used frozen)

1 Yellow Pepper, deseeded, cut into sticks

1/3 cup Coconut Cream

2 tablespoons Cumin Powder

1 teaspoon Turmeric Powder

Cornstarch Slurry (1/3 cup Water + 1 tablespoon Cornstarch)

4 tablespoons Vegetable Oil

1 teaspoon Salt

材料：

5 隻  雞腿，去骨，肉切小塊

2 條  甘筍，去皮，切小件

2 隻  薯仔，切小塊

1 個  紅洋蔥，切大塊

7-8 瓣  蒜頭，切粒

1 杯  粟米粒 (我這兒用上急凍)

1 個  黃燈籠椒，去籽，切條

1/3 杯  椰漿

2 湯匙  小茴香粉

1 茶匙  黃薑粉

粟粉水 (1/3 杯水＋1 湯匙粟粉)

4 湯匙  菜油

1 茶匙  鹽

DIRECTION 做法：

1. Heat up vegetable oil in a non-stick pan over high heat.  Add garlic and onion and sauté until it is fragrant; about 5 minutes.

1. 菜油在不黏鍋內以大火燒熱。下蒜頭和洋蔥，炒至香氣四溢；若5分鐘。

2. Add chicken pieces until they start to turn colour.

2. 下雞件，炒至其開始轉色。

3. Add potatoes and carrots.  Continue to stir fry until potatoes become soft; about 8-10 minutes.

3. 下薯仔和甘筍，繼續炒至薯仔開始變軟；若10分鐘。

4. Add cumin, turmeric, salt; stir well.

4. 下小茴香、黃薑粉，和鹽；拌勻。

5. Reduce the heat to medium-high.  Add coconut milk and the cornstarch slurry; stirring constantly.

5. 把火調低至中大火。下椰子和拌入粟粉水；其間不斷攪拌。

6. Add bell pepper and corn.  Cook until it is heated through.  Remove the pan from the heat.

6. 下燈籠椒和粟米粒，繼續煮至其熱透便可離火。

7. Serve the chicken on rice or pasta.

7. 可配白飯或意粉食用。