Macaroni in Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2-3
ingredients
- 1 1⁄2 cups macaroni
- 1 cup asparagus, cut into 1 inch pcs
- 2 pieces boneless skinless chicken breasts
- 1⁄4 cup dried scallops
- 1⁄4 cup dried anchovy (ikan bilis) (optional)
- 1 chicken bouillon cube
- 1 teaspoon minced garlic
- 2 teaspoons oyster sauce
- 1 teaspoon olive oil
- salt
- black pepper
directions
- Make chicken broth by dissolving the cube in right amount of water over medium heat (i used approx 5 cups) Add dried scallops and pre-soaked (10mins) anchovies into broth.
- In a small frying pan, once olive oil is heated, saute garlic until fragrant Brown the chicken fillets, seasoning with salt and pepper on both sides.
- Remove, once cooked and slice thinly.
- Using about 2-3 tablespoons of prepared broth, stir-fry the asparagus until tender-crisp Add sliced chicken and oyster sauce, stir-fry for 1 minute, then set aside.
- Add macaroni into simmering broth and let it cook for about 7 minutes (until al dente) Serve macaroni in soup, with stir-fried asparagus and chicken slices as topping.
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RECIPE SUBMITTED BY
WaterMelon
Singapore
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I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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