SUP SUHUN SAYUR @ CELLOPHANE/BEAN THREAD NOODLES SOUP

During summer, soup dishes are favorites for me and my family...the kids just love soups..may it be chicken, vegetables, noodles or pasta soups..they'll love it!

The most popular soup in the house is the 'suhun' vegetable soup..  let us look at the ingredients:

3 ulas bawang putih(diketuk dan diracik halus)

2 sudu besar minyak zaitun

1 batang lobak merah

1 biji ubi kentang

300gm brokoli

300gm bunga kobis

150gm kacang buncis

2 gulung suhun(direndam dengan air panas terlebih dahulu, dan ditoskan)

garam dan serbuk lada hitam

1.5 liter air 

Cara: 

1. Panaskan minyak zaitun dan tumis bawang putih sehingga naik bau. Jangan biar hangit ya.
2. Masukkan lobak merah yang telah dihiris/dipotong.  Kacau hingga air lobak keluar sedikit.
3. Masukkan kentang yang telah dipotong dadu.
4. Apabila bau wangi telah keluar, masukkan air mengikut sukatan atau mengikut banyak mana kuah yang mahu disediakan.  Perlu diingatkan, suhun akan mudah kembang dan memekatkan kuah...jadi biar air dilebihkan.
5. Apabila air sudah mendidih, masukkan garam, serbuk lada hitam dan suhun.  Kacau sebentar.
6. Akhir sekali masukkan kesemua sayuran yang lembut, kacau sebentar dan bolehlah dimatikan api.  
7. Hidangkan dengan bawang goreng, daun sup atau daun bawang.

Tips:  

• Sayur boleh mengikut citarasa; kobis, zucchini, timun, labu air, sawi putih boleh juga digunakan.
• Jika mahu ditambah ayam, daging atau udang, sotong juga boleh.  Ikan bilis tumbuk juga boleh...sup sayur akan lebih manis rasanya.

STIR FRY JERGER @ ARUGULA LEAVES

Arugula or 'Jerger' is a type of green leaf vegetables easily found here in Jubail.  Jerger as commonly known here comes from the mustard group herbs that has spicy and peppery flavour.  The herb is best eaten raw in salad or cook in a quick stir fry.  Rich in iron, vitamin A and C, arugula herbs or vegetables is widely used in the Italian dishes as substitute to spinach, watercress or even the green leafy salad.  

Here is a very simple and quick stir fry dish of arugula with a little bit of the Asian touch...

2 bunch Jerger leaves

3 cloves garlic (minced)

1 fresh red chilli or birds eye chilli (pounded)

2 tablespoon of pounded anchovy (ikan bilis)

olive oil

salt to taste

Method:

• soak and clean Jerger leaves.  Drain well.
• heat olive oil in a stir fry pan.
• add in garlic and stir it a few seconds before adding the pounded chilli and anchovy.
• stir a few seconds and add in the egg.  Let the egg sit in the pan a few seconds and stir it lightly.
• add in just a little bit of salt and the Jerger leaves.  Stir all well and turn off the heat.
• Ready to serve.  Eat it on its own or serve with a plain white rice...I like to eat it with a bowl of rice porridge...yummy!