Beef Ravioli Dumpling Soup

Dear all. Have you ever thought of using the leftover "whatever" ravioli with tomato sauce for a soup of the day? Well, I did. See, my philosophy is pasta is pasta, whether in angel hair shape, round, square or curly shape. Then, just like making your chicken noodle soup, as easy as you can imagine. I can make this less than 30 min, better than Rachel Ray (my opinion about her show is, she does not need to prep, thats why 30 min cooking). But my style of cooking or shall I say, my Less than 30 min cooking is including prep. The Real Chef Chong's 30 minutes cooking. Besides leftover ravioli my partner brought home from the Company's lunch, I used the pork dumplings in my freezer to compliment the pasta and some pea shoots from my backyard. See, easy, light and save lots of money.

Ingredients:-

Chicken broth (when you have some in the pantry)
Leftover Beef Ravioli with tomato sauce (you can used any leftover ravioli provided that have the tomato sauce)
Pea shoots
Few Frozen Pork Dumplings
Salt and pepper to taste

Method:-

1. Boil the chicken broth until bubbly.
2. Add in the frozen dumplings and cook for at least 4 minutes.
3. Throw in the ravioli and pea shoots, cook for another 2 minutes.
4. Add salt and pepper to taste.
5. Garnish with few pieces of roasted chicken in your fridge.

Tips:- I used the beef ravioli with tomato sauce because of the soup will have the tomato taste. Dont use the sauce with cream in the soup for this. I will come out with another recipe when I tried it one day. :)

Sticky Rice Dumpling with Leftover curry sauce

Kampar is famous of its sticky rice with bbq pork and curry sauce. Little introduction about Kampar, small town in Perak State of Malaysia, my Kindergarden, Primary and Middle School year. Very multi-cultural. Mostly every weekends, my family and I would go to the Kampar Market for food and sticky rice with curry sauce was one of them.

This picture shows the Vietnamese sticky rice dumpling with meat and beans in it, and on top of it is the leftover makeover curry sauce I made. We Chinese called it "Jung". Well, I made this because of some Jung leftover from the Chinese New Year celebration, Auntie Yau gave it to me. She is a Vietnamese and they used the banana leaves to wrap the jung, square in shape, adding the pork and some pinto or black eyed peas in it, seasoned with salt. So to reheat the whole banana leaf wrap sticky rice, take away the banana leaves and put on a plate. Heat it in the microwave oven for about 2 min.

About the leftover curry sauce, I got the it from the Asian Wok, a Malaysian restaurant in our neighborhood. I love their red curry sauce, so thick and flavorful. Here in my fridge, I have some persimoms chutney I made. So I mixed them together in a pan, reduce it a little. Then spooned on top of the warm dumpling which I cut into small square size and Wola!!!!

Love it.

"Anda Boleh" (You Can).

Jung (Sticky Rice)

My mom taught me how to do this recipe, over 25 years ago, so this is a tribute to you, Mom! It took me all day, but I was so excited and so proud that I could do this, remembering back from my childhood, and trying to do it just like Mom did.

Ingredients:-

Vietnamese or Thailand Sticky Rice

Bamboo leaves

Chinese sausage

Red beans

Black eye peas

Dry shitake mushroom

Green onions

Chinese 5 spice

Vegetable oil

Salt

Strings (for tying)

Methods:-

It takes some practise to get this done. However, it is fun to make Jung with friends, neighbours and family members. Will show it on my video.