Monthly Archives

November 2014

Appetizer Chinese Kid Friendly Soups & Salads

Hot and Sour Chicken Soup – Restaurant Worthy!

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  • November 28, 2014
Whenever we visit our favorite Chinese restaurant, for soup we always order Hot & Sour Chicken Soup. Its not the only soup we like but this is the family-favorite kind so it has to be this. Here I’m sharing home-made Hot& Sour Soup recipe which is definitely restaurant worthy! and will keep you warm through the winters.

Why I’m calling it restaurant worthy is because its very close to what you get at the restaurant and it tasted really really good. Although its not like the authentic Chinese Hot & Sour soup, as in this part of the world we’ve transformed the Chinese dishes according to our tastes and requirements. As the name suggests its Hot & Sour, here the ‘Hot’ comes from the chili and garlic paste and pepper whereas the ‘Sour’ comes from vinegar.
Many Hot & Sour Soup recipes include Mushrooms, bamboo shoots, Tofu etc. These ingredients may not be available in some areas or can be hard to find so with this soup you can include anything that is available i.e. your choice of meat or vegetables.
If you’re a veggie lover and don’t want chicken in your soup, you can always skip that part and follow the rest and enjoy Vegetable Hot & Sour Soup – it’s that simple 🙂 To dress up the Soup it is served with different sauces that includes: Chili Sauce, Soy Sauce and Green Chilies and vinegar


 This recipe is very easy and I’m sure you’ll be in love with this Hot & Sour Soup!

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Hot and Sour Chicken Soup
by November-28-2014
This Hot and Sour Soup recipe is truly Restaurant Worthy!- Make it to believe it

Prep time: Cook time: Total time: Yield: serves 4-6


  • 6 Cups Chicken Stock
  • 1 Cup Chicken, boiled (cubed or julienne)
  • 1/2 Cup Carrot, diced small
  • 1/2 Cup Cabbage, shredded
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Red Chili sauce with garlic
  • 1/2 Tbsp Black Pepper Powder
  • 2 Tbsp White Vinegar
  • Salt to taste
  • 1 Egg
  • 3 Tbsp Cornflour


  1. In a pot bring chicken stock to a simmer, add chicken, soy sauce, red chili sauce with garlic, simmer for a few minutes
  2. Now add carrot,cabbage, salt, black pepper powder, white vinegar and bring to a soft boil. let simmer for 2-3 minutes. Do a taste-check here and adjust seasonings according to taste
  3. Now mix cornflour in water and add to the soup while stirring till soup has thickened and reached desired consistency
  4. Bring the soup to simmer and pour beaten egg in a thin stream in to the soup. Let stand for about 10 seconds and give it a stir. You can do this in 2-3 additions
  5. Soup is ready! Serve hot with the soup dress-up sauces
  6. Garnish with spring onions and serve with crackers, bread sticks or croutons

Soup Dress-up Sauces

  1. For Red Chili Sauce: 1 tsp red Chili powder, 1/4 cup white vinegar and a pinch of salt. Mix all these ingredients together into a sauce
  2. For Green Chili & Vinegar: 2 Green Chilies, sliced, 1/4 cup white vinegar. Add green chilies to vinegar to serve with soup


  1. For Preparing Chicken Stock: Take 2 Chicken breast pieces, add these to a pot of water along with salt, black pepper corns, garlic cloves and sliced onion. Let chicken cook, once tender remove the pieces from stock and strain the liquid. Chicken stock is ready. You can even use chicken carcass for preparing stock
  2. For a bit crunchier vegetables don’t cook them for long
  3. Consistency of the soup can be thick or runny you can adjust that by increasing or decreasing the amount of cornflour+water mixture
  4. For Vegan version of the soup: Use Vegetable broth instead of Chicken broth, Omit Chicken and egg

Tags: Soup, Chinese,

Cake Cakes & Cookies Snacks Tea Time

Orange Chiffon Cake

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  • November 12, 2014

In Pakistan it’s the start of winter season, which by far is the most awaited season. Here we all wait for the nice and chilly breeze, the ultimate coffee season (although it’s all year round but in winters it’s different) the oranges, warm cakes and cookies and so much more.

Pakistan is known for its rich and juicy oranges, being the sixth largest producer of mandarin (kinnow) in the world. – WoW! A Proud moment. It’s November and so is the start of the Kinnow season, the orange trees in our garden have started to look like jewels hanging, their taste is tangy and they’re so juicy. 
Oranges from my garden
Since winters and oranges have their own charm so to welcome both winters and oranges today I share with you all the recipe of Orange Chiffon Cake. As we are talking about winters and oranges, we cannot ignore the season’s flower marigold which again has orange and yellow color that brightens the garden in winter season.
Marigold from my garden
Coming to back our recipe, this cake recipe is perfect with a hot mug of tea, coffee or hot chocolate on a cold evening or you can have it with whipped cream, ice cream and fresh berries – PERFECT!

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Orange Chiffon Cake
by November-12-2014
Orange Chiffon Cake, light, airy, spongy, fluffy and filled with hint of orange tanginess

Prep time: Cook time: Total time: Yield: serves 8-10


  • 7 Eggs, Separated
  • 2 1/4 Cups All-purpose flour, sifted
  • 1 1/2 Cups Caster Sugar
  • 1 Tbsp Baking powder
  • 1/2 tsp Salt
  • 2 Tbsp Orange zest, grated
  • 1/2 Cup Vegetable Oil
  • 3/4 Cup Orange Juice, freshly squeezed
  • 1 tsp Vanilla Essence


  1. Preheat oven to 170 degree C. Have ready 9-inch tube pan, ungreased ( I used 9-inch loaf pan)
  2. In a large bowl separate egg yolks from whites. Keep egg yolks and egg whites in different bowls till further use
  3. Using a hand mixer or electric mixer, mix together sifted flour, sugar (minus 1/4 cup – keep that for using with egg whites), baking powder, salt and orange zest. Mix until combined
  4. Now make a well in the center of the flour mixture and add to it egg yolks, oil, orange juice and vanilla essence. Beat until smooth
  5. In a separate bowl beat the egg whites, when soft peaks start to form, gradually add the 1/4 cup sugar and continue beating until stiff peaks form.
  6. Using a spatula or a wire whisk gently fold the egg whites to the prepared batter in 3 additions (don’t over mix or deflate the batter)
  7. Pour the batter in the ungreased pan and bake for 50 to 60 minutes or until a skewer inserted comes out clean.
  8. On removing from the oven, immediately invert the pan on a flat surface so that it is suspended over the counter, let it cool.
  9. Now with the help of a metal spatula loosen the sides of the cake to remove from pan. Invert on a greased wire rack, dust with caster sugar and serve with whipped cream, ice cream or fresh berries


  1. This can be stored in a air-tight container for a few days at room temperature
  2. This cake can be stored for about a week in refrigerator or can be frozen for a month a

Tags: Cakes, Tea Time,Snack

breakfast egg quick breakfast recipe

Eggs in Clouds

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  • November 2, 2014

Breakfast is never complete without eggs (for me at least :P) and there are so many ways to make eggs and in whatever way you make it, its so delicious!. This time too I wanted to try a different breakfast recipe and I’m glad I came across this very creative, flavorful and simple Eggs in Clouds recipe.

With only four or five ingredients (depending on the kind of flavor you want) this breakfast is prepared in just no time at all and it looks so tempting too. The idea of yolks nestled in fluffy egg whites itself is so creative and on the plate it looks even more tempting.

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Eggs in Clouds
by November-02-2014
Egg yolks nestled in fluffy white clouds with crunchy bits and amazing flavor

Prep time: Cook time: Total time: Yield: serves 4


  • 4 Eggs, Seperated
  • 1/4 Cup Sausages, cooked and chopped
  • 1/4 Cup Cheese, grated
  • Salt for seasoning
  • Pepper for seasoning
  • Red Chili Flakes for seasoning


  1. Preheat oven to 230 degree C. Line a baking tray with parchment paper
  2. In a large bowl separate egg yolks from whites. Keep egg yolks in different bowls or in there shells till further use
  3. Beat the egg whites with a hand mixer or by hand until stiff peaks form
  4. Gently fold in sausages using a spatula. Then lightly fold in the cheese – I used cheddar, you can use your favorite ( don’t over mix, it should remain fluffy)
  5. Using a spoon or ice cream scoop, drop the egg white mixture on the lined baking tray in four equal portions. Make a well in the center and season with black pepper, red chili flakes and salt. Bake it for 3 to 4 minutes. Remove from oven and carefully drop egg yolks in the well, return to the oven.
  6. Bake for 4 minutes. Keep an eye on the egg yolks here and depending upon how you want your yolks runny or fully cooked, as yolks cook quickly.
  7. Remove from oven and serve immediately.

Tags: Breakfast, Healthy Breakfast,Egg

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