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Fatshion, Food & Frivolities – Life in Las Vegas & Singapore


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Meatless Monday: Macaroni Soup

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Most families I know in Singapore have their own version of this dish. Like chicken soup or plain rice porridge, a shredded chicken macaroni in clear broth usually does the trick for a convalescing person. I have enjoyed many a bowl of this delicious and comforting pasta soup while growing up and while I no longer eat chicken, I still find it so good on its own. The best part is, you can make it in less than 30 minutes. I took about 20 minutes because that’s how long it took for my pasta to turn al dente.IMG_2483When I have children, this will be among the top 10 things I’d cook for them, especially since I can throw in any nutritious and seasonal vegetable for cheap. My favourites are still carrot (because it’s a bright orange and so sweet) and cabbage (cheap and long-lasting).

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Macaroni Soup

Serves 2 to 4. Prep time: 5 minutes. Cooking time: 20 minutes

2 cups macaroni (or any kind of pasta)

2 cups chopped vegetables (I used carrots & cabbage but frozen peas would do the trick too)

1 cube of vegetable stock

2 cloves of garlic (peeled and lightly smashed with a knife to release flavour)

5 cups of water

2 small shallots sliced thinly

4 tablespoons cooking oil

Salt & pepper to taste

Method:

1. Pour water into pot and throw in a stock cube. Turn heat on high till water boils.

2. Once stock cube has fully dissolved, throw in vegetables, macaroni and smashed garlic cloves. Turn heat down to medium.

3. Heat 4 tablespoons of oil in a pan or wok on high. Add thinly sliced shallots and turn heat down to medium low. (This is for the shallot oil used as a condiment but CLICK HERE for a proper recipe.)

4. Stir soup every so often and check to see if macaroni has turned al dente. Turn fire off.

5. When shallots start to brown at the edges, turn heat off as the shallots will continue turning into a crisp quickly.

6. Dish out macaroni and serve with 2 teaspoons of shallot oil as garnish.

OMG so yum! The dish is easy and versatile.

You can use any kind of pasta. Instead of macaroni, I used a mixture of mezzi rigatoni and tri-coloured penne because I had opened boxes. My favourite though, are elbow macaroni followed by farfalle. And you can also use any kind of veggies on hand – potato and carrots; cabbage and carrots; frozen mixed veggies; snow peas and corn etc. Also, add tofu cubes or any other ingredients on hand. So versatile!

The ratio I always use is 1 cup of uncooked pasta for 1 adult person (because it doubles in size) and 1 cup of chopped vegetables if it’s a side dish. So double or triple the recipe depending on how much you want to eat! This recipe is enough for T and I but would serve 4 if you eat like my mother and sisters – if you know what I mean.


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Meatless Monday: Creamy Carrot & Potato Soup

IMG_1632Most families I know have their own version of the ABC Soup (essentially carrot and potato in a clear broth that is so easy it’s like ABC). I usually cook mine with hearty chunks of carrots, potato, tomato and onions – sometimes, corn on a cob too. This is a variant that I came up with that is a cross between a creamy pumpkin soup and the ABC soup. (I even served it with my very first loaf of homemade bread on the day I made this!)

Is this fusion? Who cares! It’s vegetarian, it’s my original recipe and it’s so yummy! I think so anyway.

Creamy Carrot & Potato Soup

Serves 2 – 4. Prep time: 10 minutes. Cooking time: 30 minutes.

1 tablespoon vegetable oil

1/2 tablespoon of minced garlic

4 small potatoes

1 medium-sized carrot

1/2 medium onion chopped

1 teaspoon salt

1/2 tablespoon meat curry powder

1/2 cube of vegetable stock

1 teaspoon rosemary (optional)

1/2 cup milk (I used evaporated milk)

3 cups water

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Method:

1. Cut carrot and 3 potatoes into smallish chunks. (The remaining potato chopped up and saved for later.)

2. Heat vegetable oil in a medium-sized pot to brown the garlic, followed by onions.

3. Add carrots and potatoes into the pot.

4. Pour water, meat curry powder, rosemary and vegetable stock cube  into the pot.

5. Turn to medium heat and simmer for 20 minutes until potatoes and carrots turn somewhat soft. Don’t forget to stir constantly.

6. Puree mixture in a food processor or stick an immersion blender into pot. Then return pureed soup back into pot (if you’re using a food processor).

7. Add salt, milk and the remaining potato chunks, then simmer for another 10 minutes (stir constantly). If the soup is too thin, add a little more milk or some heavy cream or, boil it down to preferable viscosity.

8. Serve hot with ground black pepper to taste!

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The floating bits of potato give the soup some bite. I do love a chunky soup like the New England Clam Chowder but since this soup is supposed to be CREAMY, it shall remain largely such.

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