One for All: Stir-fry vegetables and soup

 

Ichi's Fusion Recipes: Stir-fry long bean and wong bok with anchovies broth, Ichi's signature omelet, Japanese gyoza, Japanese rice and a cherry tomato, an apple,  a glass of Jasmine tea - Photographed by Acik Mardhiyanti

Welcome back to Ichi's Fusion Recipes. How have you been? Hope you are safe and sound! Today I would like to share a special trick or the easy way how I can still cook healthy food at home while having scramble time. I guess this is crucial for us or everyone who has always been busy yet willing to prepare the meals at home as we consider the health of our family. These are my quick and less preparation cooking!

First of all, I am not a fan of buying food outside which means eating out or taking away food. The reason is I often get a sore throat and coughing after eating food from outside right away after eating. Probably because I have always picked healthy ingredients for instance low sodium salt, healthy cooking oil, have never put sugar in my recipes, no MSG in my recipes, cooking technic, et cetera. My body reacts fast to those unhealthy ingredients. My second reason is that I have always been disappointed with the taste. Compare to my recipes, my foods are far better even the simple one example fried fish. For me, healthy ingredients, the way we cook, and the taste, are a big deal. Because of those reasons I have tried to cook at home. Furthermore, cooking at home would save massive of money. You can imagine buying 1 portion of saba meal (1 fillet saba, white rice, and a small bowl of soup) at a food stall, we pay $7 (nowadays price goes up). Meanwhile, I buy 4 fillet saba for $7 which means I can make 4 plates of saba meals at home by using healthier ingredients. The vantage of cooking at home is that I can sharpen my skill at cooking by creating easy recipes since we have been busy.

1. Stir-fry long bean and wong bok with anchovies broth

Ichi's Fusion Recipes: stir-fry long bean and wong bok with anchovies broth, Ichi's signature omelet, Japanese gyoza, Japanese rice - Photographed by Acik Mardhiyanti

Ingredient:

• 2 packs of long bean - plug or cut them
• 4 leaves of wong bok
• 1 big tomato
• 1 tbsp of chili paste - optional
• 2 cubes of anchovies stock
• 200 ml of warm water
• 15 ml of olive oil
• 4 cloves of shallot - chop them
• 2-3 cloves of garlic - chop them

These are what you do:

• Put anchovies stock cubes into warm water to make anchovies broth
• Prepare the pan, pour olive oil, add shallot and garlic that you chopped. Turn on the stove on medium-low flame. Saute until fragrant or about 3 minutes
• Add long bean and wong bok. Stir for about 1-2 minutes
• Pour anchovies broth, chili paste, and add tomato,. let it boil and stir occasionally. Then turn off the stove

2. Sour Soup

Ichi's Fusion Recipes: Sour soup - Photographed by Acik Mardhiyanti

Ingredient:

• 1/2 of chokos aka chayote - peeled, cut them, and soak in water
• 4 long bean - plug or cut them
• 1/2 of big eggplant - cut them as you wish
• 2 cubes of anchovies stock
• 1200-1300 ml of water
• 1 bay leaves
• 1/2 tbsp of tamarind
• 1 tbsp of chili paste - optional

These are what you do:

• Prepare the saucepan, pour water, bay leaves, tamarind, and anchovies stock cubes. Turn on the stove on medium flame. Let it boil
• After the water boils, turn the stove on medium-low flame. Add chokos first then let it cook for about 5 minutes
• Add long bean and eggplant. Let the veggie fully cook, give it 5 minutes then turn off the stove

Ichi's Fusion Recipes: set meal with sour soup - Photographed by Acik Mardhiyanti

3. Sausage and Veggies Soup

Ichi's Fusion Recipes

Ingredient:

• 150 g sausage - I choose Japanese sausage
• 4 leaves of white cabbage
• handful of broccoli
• handful of cauliflower
• a bunch of celery (handful) - finely cut
• Some of the green peas
• 1/2 of medium carrot - finely cut
• 1500 ml of water
• 3-4 cloves of garlic - chop them
• 4 cloves of shallot - optional
• 30 ml of olive oil
• 2 cubes of chicken stock

These are what you do:

• Prepare a saucepan. Pour olive oil, add garlic and shallot that you chopped. Turn on the stove on medium-low flame. Saute for about 3 minutes
• Add sausage. Stir for about 3-5 minutes. Add more olive oil if you want too
• Pour water, add chicken stock cubes. Turn the stove on medium flame. Let it boil

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Add vegetables, add 5 g of black pepper, and celery.  Turn the stove on medium-low flame. Let it cook maximum of 5 minutes then turn off the stove

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes: set menu sukiyaki salmon with sausage and veggie soup - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes: sukiyaki salmon - Photographed by Acik Mardhiyanti

So, what you can see after reading these 3 recipes? There is one key to how I manage to cook easily and quick; whether anchovies or chicken stock cubes that make my cooking time in a short time. Within 30 minutes the meal is ready on the table. For instance, less than 3 minutes to make Ichi's signature omelet, or 5-8 minutes to pan-fried my salmon. While cooking vegetables and protein, I can cook Japanese rice or basmati by using a rice cooker that I have at home. Furthermore, starting only using stock (anchovies or chicken) I make other stir-fry vegetables, one example stir-fry long bean, wong bok, tomato, carrot, & meatball with anchovies broth. 

Ichi's Fusion Recipes: stir-fry vegetables & meatball cooked with anchovies broth - Photographed by Acik Mardhiyanti

Thank you for reading my article, see you in another article. This is my article on The Journey of Ichi's Family, the link is here https://ichi-journey.blogspot.com/2022/03/does-transformation-lift-up-my-life-and.html

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Stay safe, keep healthy, and take care. Bye!🌞🖐

Note:

• Written by Acik Mardhiyanti
• Photographed by Acik Mardhiyanti
• Do not copy this article without permission
• Do not reuse these photographs anywhere else without permission
• YouTube channel: SG Bird Cam