Thick Vermicelli Soup

Last weekend was again a good break from the daily monotonous life. We took a short break from work and visited Macau. Macau is one of the two Special Administrative Regions of the People’s Republic of China, the other being Hong Kong. The country is mainly known for its casinos. I must admit I have never seen such grand hotels till date. Almost every hotel and casino we went to were magnificent and striking! It seemed like we were transported to a rich man’s land and yes it was!

Macau was previously administered by Portugal from the mid 16th century until late 1999 and it was interesting to note the Portuguese influence there – a lot of churches and old buildings built-in Portuguese style and even the cuisine has quite a lot of Portuguese dishes. We tried quite a few along with Chinese dishes as well. During the day time, we went for sight-seeing around the city and visited places like the A-Ma temple, Ruins of St. Paul’s and few other churches, the local markets and the science centre. And every night it was time for casinos! And even though we didn’t win a lot of money, we felt rich by simply being there 😀

My favorite spot in the city was ‘Senado Square’ – it is a paved area in the centre of the former Portuguese colony of Macau, enclosed by the buildings of the Leal Senado, the General Post Office and St. Dominic’s Church. The square is paved in the traditional Portuguese pavement (information from Wikipedia). The place looked beautiful, especially at night with the fountain and the nearby buildings lit up. I can go on and on about the trip but I’ll stop here and instead post some pictures for you to enjoy 🙂

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Macau Tower

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Senado Square

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That’s the ‘Grand Lisboa’

I wanted to prepare a Portuguese dish (influenced by the ones I had tried in Macau) and post it but didn’t have the time yet to test it. So that will come a bit later. For today, I’m posting a vermicelli soup recipe which I had prepared few days before the trip. I remember I wasn’t in mood for anything spicy that day but instead wanted something light and filling. Hence soup seemed to be the best option and I decided to use the vermicelli I had in stock to make it thick and satisfying to the stomach. I prepared the soup with  chicken and few vegetables, and added some light spices to add in extra flavor. I served the soup with some wholemeal bread and we enjoyed this light dinner 🙂

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Preparation Time: 15 minutes

Cooking Time: Around 10 minutes

Serves: 2

Ingredients:

Olive Oil – 1 tbsp

Vermicelli – 100 g (2 small packets)

Chicken – 200 g, cut into 1 to 2 inch long thin pieces

Egg white of 2 eggs

Carrots – 1 large, cut into thin discs

Ginger – 2 tsp, shredded or cut into thin long pieces

Parsley or Coriander leaves – 1/2 to 3/4 cup

Dried Mint leaves – 2 tsp

Paprika – 2 tsp

Chili powder – 1 tsp (optional)

Cumin powder – 2 tsp

Chicken stock – 1 cup

Salt – to taste

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Step 1: Heat the olive oil in a U-shaped vessel or pan. Add the onions and ginger and stir for around 30 seconds.

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Step 2: Add the carrots followed by paprika, chili powder and cumin powder. Mix well and cook for another 1 to 2 minutes.

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Step 3: Add the chicken and mix well with the rest of the ingredients. Cook for a minute or so.

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Step 4: Add the chicken stock followed by the vermicelli, dried mint leaves and parsley/coriander leaves. Let it cook for another 2 minutes or so until you start getting the aroma. Add the egg whites now. Mix well. Check for salt and add only if required.

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Step 5: Transfer to a serving bowl and serve hot as a standalone dish or with freshly baked bread.

To print this recipe click here: Thick Vermicelli Soup

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