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Photographs by Din Muhammad Shibly
Having spoken to the chefs at New Cathay, Fish & Co. Absolute Thai, The Westin Dhaka and Watercress, Rumana Fouzia Choudhury has collected several recipes to keep you warm this winter
The New Year begins, still wrapped in winter’s chill embrace. While it is hard not to heed the groggy and sullen weather, New Year’s resolutions will not keep themselves if you are frightened into hiding under the covers.
So, what will you try this January? Will it be the light fuss-free Wonton Noodle Soup? Or the creamy Clam Chowder? Perhaps the rich Cream of Chicken and the filling Minestrone for your special someone? Or maybe what you really need is the heat of the classic Tom Yum Soup.
Read through and wishing you a warm and delightful Happy New Year!
Wonton Noodles Soup
Mix the minced meat, spring onions, soy sauce, white vinegar, corn flour, sugar, black pepper and sesame oil in a large bowl. Put one teaspoon of filling in each wonton wrapper, brushing dissolved corn flour on edges to seal the wontons. Fold over into triangle and press two corners together (or you can just leave them as triangles). Place prepared wontons on clean, dry plate dusted with corn flour to make sure they do not stick. Cover with cling wrap to prevent drying.
In a large soup pot, boil all of the broth (keep 2 cups aside before boiling the rest). Keep the reserved broth at room temperature. Once the stock in the pot comes to a boil, reduce to medium heat and add the wontons. Bring the pot back to a gentle boil. When it begins to boil, add 1 cup of the reserved broth. Bring back to boil again, adding the last cup of the reserved broth. Add the salt and black pepper to taste.
Using a straining spoon, scoop out the wontons and distribute amongst the individual bowls. Keeping the pot on a low heat, cook the noodles in the broth according to the package instructions. Add the bok choy at the very last minute, after the noodles have been cooked through. Ladle a bit of noodles, soup and bok choy into each bowl. Drizzle with a few drops of sesame oil. Garnish with sliced spring onions and serve with chilli garlic sauce if desired.
1kg Minced chicken
2 Spring onions, sliced
1tbsp Soya sauce
1tsp Corn flour
1tsp White vinegar
Salt (to taste)
Black pepper (to taste)
½tsp Sesame oil
1kg Wonton wrappers (Made in-house)
1tbsp Corn flour mixed with water
2 litre Chicken broth (Made in-house)
300g Egg noodles
1kg Chinese cabbage/ bokchoy
1tsp Sesame oil
Chilli garlic sauce (optional)
Fish & Co.
Melt the butter in a pot and sauté the onion for one minute. Add in garlic and sauté well. Follow with carrots for another minute.
To make the roux, add the flour, stir the mixture with a metal spoon for approximately one minute over medium heat, making sure to not burn the mixture.
Remove from heat and add approximately 500ml water into the roux slowly.
Place the pot back on the stove and very slowly add the liquid ingredients, a little bit at a time using a whisk. Ensure no lumps are visible.
After the liquid has been added slowly, stir the mixture constantly over high heat, and bring to boil.
Whisk occasionally to prevent burning. Once the soup begins boiling, stir in the Fish & Co. original spice, crushed black pepper and oregano.
Add the Dory fish cubes and trimming.
Boil for 5 minutes at high heat and
finally add the whipped cream and bring to boil again.
Serve immediately on warm soup plate and garnish with chopped parsley.
200g Onions, diced
150g Carrots, diced
50g Garlic, minced
200g Plain flour
100g Unsalted butter
250ml Whipped cream
2 litres Water
70g Dory fish, cubed
50g White prawn, cut
20g Mussels, cut in half
150g Dory fish trimmings
40g Original Fish & Co. Spice
½tsp Crushed black pepper
Tom Yum Soup
For the chicken stock, boil the water, add the chicken bones, onion, celery, and black pepper to a pan and cook for 45 minutes.
For the soup, take the chicken stock in a pot and bring to boil.
Add lemon grass, galangal, lemon leaf, mushroom and tomato. Cook for one to two minutes.
Make the seasoning with lemon juice, fish sauce and white sugar, and add it to the soup.
Add the raw king prawn into the soup and cook for one minute.
Put lemon grass and red chilli into soup.
Pour soup into bowl and garnish with coriander. Serve hot.
For Chicken Stock
Bones of 2 whole chickens
1 or 2 large onions
10 litres ater
4-5 whole black peppers (to taste)
100 – 150g chicken stock
20g Lemon grass
2-3g Lemon leaf
2-3 Ted chilli
10-15ml Lemon juice
5ml Fish sauce
5-6g White sugar
1 Whole king prawn
The Westin Dhaka
Wash vegetables. In a pot, add olive oil and sauté the onions. Add the potatoes, carrots and celery to the pot and sauté for 5 - 7 minutes on a low flame
Then add 2 litres of cold water and add the remaining vegetables, except the fresh beans. Boil the mixture for 20 minutes.
Add the fresh beans in the last minute.
Garnish with parsley and basil. Serve hot.
100g Onions, diced
100g Celery, diced
100g Carrots, diced
100g Zucchini, diced
100g Potato, diced
100g Cauliflower, diced
100g, Long beans, cut
100g Tomato, diced
100g Fresh beans
Parsley, for garnishing
Basil, for garnishing
200ml Extra virgin oil
2 litres water
Salt and pepper to taste
Cream of Chicken Soup
Combine the chicken breast, chicken stock and cup of the 7- ml milk in a large saucepan and bring these ingredients to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining milk to form a smooth, thick mixture.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick for 5-10 minutes. The mixture will thicken a bit as it cools.
100g Chicken Breast
150g Double cream
150ml Fresh milk
200ml Chicken stock
5gm black pepper