To say that I love a lot of Asian foods is an understatement. I say Asian because I am not sure of the origins of some of the dishes — I simply know that they are Asian recipes. I love Asian food so much that my best friend gave my husband and me a set of dishes with Chinese designs on them. You know, the white dishes with the gorgeous blue artwork on them? She also gave us a recipe box with some recipes in it, including two of my favorite Asian dishes. Put that together with another Asian recipe that I got from a co-worker and BOOM! A perfect, easy Asian meal had been born.
Here I have created a three-course meal with all made-from-scratch dishes. For your appetizer, you will be enjoying the classic egg drop soup. Your entree will be chicken pancit, a rice noodle and vegetable dish. For dessert, a luscious serving of fresh mango with homemade sticky rice will bring your meal to a perfect end.
Egg Drop Soup
- 4 cups + 2 tbsp chicken stock
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 2 eggs, lightly beaten
- 2 scallions chopped
- Salt and pepper to taste
1. Combine 4 cups chicken stock and soy sauce in a pot and bring to a boil. Be careful not to add more soy sauce than the recipe calls for.
2. In a small cup, combine corn starch and 2 tbsp chicken stock. Stir until well dissolved.
3. SLOWLY pour corn starch mix into pot, stirring until thickened. Reduce heat to a simmer.
4. While stirring the soup in a clockwise rotation, SLOWLY pour in the eggs, which will spread and feather.
5. Turn off the heat and add green onions. Season with salt and pepper.
Pancit
- 1 pkg rice noodles
- ½ small cabbage, finely chopped
- 1 small carrot, grated
- ½ small onion, chopped
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 tbsp sesame oil
- 2 tbsp patis (fish sauce), to taste
- ¼ pound chicken, cubed
1. Cook chicken thoroughly, preferably in oil or water (baking takes too long and will dry out the chicken)
2. Sauté meat, onions, and cabbage in sesame oil.
3. Soak rice noodles in hot water or broth until soft.
4. Mix all ingredients together and serve.
Mango Sticky Rice
- 1 cup jasmine rice
- ¾ cup canned coconut milk
- ¼ cup brown sugar
- 1 ripe mango, sliced or chopped
- 2 tbsp finely chopped crystallized ginger
1. Cook rice per directions on package.
2. Let rice cool and transfer to a bowl.
3. Mix coconut milk and brown sugar. Pour mixture over rice.
4. Sprinkle with ginger and mix.
5. Place rice in center of a platter and surround with mango.
I have made all three of these dishes and they came out great! Have fun!
