Latest news with #broth
Irish Times
3 days ago
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
Malay Mail
14-07-2025
- Lifestyle
- Malay Mail
In Kota Damansara's Sunway Nexis, newly-opened YNL Seafood Noodle is serving well-made bowls of seafood noodles full of ‘oomph'
PETALING JAYA, July 14 — It's not hard to see why so many people have been drawn to a bowl of seafood noodles over the years. The broth is brimming with flavour, lightly sweet and always hits all the right spots. Choices are also in abundance, letting you curate a bowl of satisfaction to fit your needs and wallet, whether it's a king prawn or maybe the humble fish ball. The latest to join the seafood noodles movement is YNL Seafood Noodle, nestled inside the cavernous Sunway Nexis. An offshoot of YNL Seafood which is also in the Kota Damansara neighbourhood, they specialise in Sabah sourced seafood. Eager diners are gravitating here for their seafood noodles, packing the place during lunch time on weekdays and weekends too. Luckily the kitchen is up to speed with orders and the table turnover is quite efficient. Coral Grouper Fish Fillet Noodle can be enjoyed with a mildly spicy curry. — Picture by Lee Khang Yi If you can't be bothered to study their glossy menu, thankfully there are helpful servers to steer you to crowd favourites like the Grouper Fish Fillet Noodle (RM17.90), Coral Grouper Fish Fillet Noodle (RM24.90) or Tasty Lala Noodles (RM16.90). Underpinning each bowl is a broth, prepared daily by slowly simmering over a low fire, a combination of chicken bones, fish bones and fish head, naturally sweetened with carrots and yam bean or sar kot. Even without any pork or lard, it's a deeply flavourful broth that is comforting and familiar, which begs one to finish every drop. A dash of rice wine is added to it, just a little to layer it gently with sweetness. Opt for an alcohol-free version if that's your preference. Each bowl seems to have gone through the hands of a food stylist, as every ingredient, from the cos lettuce leaves, beancurd skin and seaweed is beautifully placed all around the noodles with your seafood. A final flourish of chopped greens and golden fried garlic crown the bowl, enticing you to dig in. The fish fillet, whether it's grouper or coral grouper, is flaky and fresh, while the grouper tends to be a tad firmer. Tasty Lala Noodles lives up to its name with plump clams and a broth laced with rice wine and strips of ginger. — Picture by Lee Khang Yi What seems to capture everyone's attention is the Tasty Lala Noodles; when she spied my bowl topped with thick white shells opened and the plump, sweet clams peeking out, one woman proclaimed loudly this would be her next order when she revisits. Here the broth feels a little sweeter and thin strips of young ginger enhance the broth too, leaving you super satisfied. Even though there's an option to ask for a dry version of the noodles, almost every table has a bowl of seafood noodles with broth instead. You're served their signature chilli sauce on the side. It has a slightly piquant and not overly spicy flavour. For those who seek soy sauce with chillies instead, just request for this. For a different flavour profile, try their curry version. I paired it with coral grouper fish. Tiger Prawn Roll is the best snack on the side with its crispy beancurd skin and that slightly sweet, juicy filling of prawn and yam bean. — Picture by Lee Khang Yi The curry has a gentle spiciness which makes it nice to drink while the sambal on the side isn't too spicy either. With the curry version, they add cockles but sadly, these aren't plump specimens but the shrunken small sized ones. The menu is vast, requiring deeper diving into fish head noodles with different types of fish like tilapia, grouper and ling fish, to a prawn noodle using a prawn broth and a choice of deep sea prawns or king prawns. For the ultimate bowl at the peril of your wallet, you can curate a bowl with all the prized catches like humphead wrasse fillet or su mei, parrot fish, blue throat wrasse, said to be wild caught in deep sea and free from chemicals. The various types of fish depend on availability and follow market price. Crispy Fish Bean Curd Roll (left) is great dipped into curry but skip the Handmade Fish Cake (right) as it's too rubbery. — Picture by Lee Khang Yi There's also an ultimate seafood noodle with lobster, fish slices, scallops, swordfish balls and fish paste for RM48.80. Various bites and snacks can also be ordered like the Tiger Prawn Roll (RM14.90 for five pieces), essentially a crispy fuchuk roll filled with sweet tasting prawn and paste with a surprise crunch from yam bean. For the curry noodles, the Crispy Fish Bean Curd Roll (RM10) is perfect for a dip-eat action with that mild curry. We suggest skipping the Handmade Fish Cake (RM12.90 for three pieces) though, as it was too rubbery but dunking it inside the broth helped to soften it. For those who are unfamiliar with Sunway Nexis, the restaurant is located near to the east entrance and opposite Hei Heng. With the breezy environment inside the building, dining at the front area of the restaurant is pleasant. — Picture by Lee Khang Yi YNL Seafood Noodle, C-GF-08, Sunway Nexis, No 1, Jalan PJU 5/1, Kota Damansara, Petaling Jaya. Open daily: 9am to 8pm (Monday to Friday), 8.30am to 8pm (Saturday and Sunday). Tel: 019-7883323. Facebook: YNL Seafood Delight *This is an independent review where the writer paid for the meal. *Follow us on Instagram @eatdrinkmm for more food gems.
Malay Mail
09-07-2025
- General
- Malay Mail
Put Pudu's Restoran San Jee on your bucket list for their feel-good fish head noodles with fresh fish and a wonderful chicken-pork broth
KUALA LUMPUR, July 9 — Just because anyone can offer fish head noodles doesn't mean they can do it well. That elusive bowl, which ticks all the boxes, from fresh fish to a broth that stands well on its own, can now be found inside Pudu's Restoran San Jee. Opened about six years ago, this stall, including others serving Hong Kong style roast meats and pork noodles, inside this coffee shop is operated by the restaurant owner. The fish head noodles stall is manned by a bunch of young foreign workers who have picked up the skills of cooking each bowl upon order. Soong fish (left) has a smooth skin and flesh while grouper fish skin (right) has more bite with firmer meat. — Picture by Lee Khang Yi The menu is kept short and sweet. Select either grouper or Soong fish and a choice of the head or cut into slices. Not in the mood to wrestle with bones? Well, don't fret as there's the safe choice of chunky pieces of bouncy fish paste (yue wat). Not a fan of pesky bones? The way to go is fish paste together with seaweed and 'fuchuk'. — Picture by Lee Khang Yi The fish is ultra fresh — slipping off the bone — and thickly cut to allow one to slowly relish every bite. It's kept natural, unlike other fish head noodles stalls where they prefer to coat it with batter and deep fry the fish head pieces. Each bowl is cooked individually with an 8-hour broth using old chicken and pork bones. — Picture by Lee Khang Yi All of this sings in the intense broth, said to be slowly simmered for eight hours, using old chicken and pork bones, and laced with Shao Xing rice wine. It's a big change from the usual clear fish based broths used for this type of noodles. All bowls come blanketed with lush greenery in the form of chopped spring onions and Chinese parsley, further enhancing that drinkable broth that also includes thin shavings of young ginger. It's further perked up with golden, fluffy nuggets of sinful fried lard, while the grouper fish and fish paste bowls include seaweed and fried fuchuk. Smooth Soong fish slices with jelly-like bits is best paired with that amazing chicken and pork broth. — Picture by Lee Khang Yi Soong fish is a velvety choice especially when you get to the jelly-like belly part. Most diners here obviously prefer the Soong fish head as it runs out quickly. It's definitely a workout for the mouth, going through each piece with the bones but the reward is worth it, as one gets to savour the slippery pieces of fish flesh mixed with the gelatinous parts. Grouper fish, cut into thick slices here, with that distinct chewy, thick skin. — Picture by Lee Khang Yi Grouper, on the other hand, has firmer flesh and is sought after for its thick, slightly chewy skin. With the fish head, there's more of that awesome skin to relish, so take your time to clean out the bones. Choices for noodles are limited to hor fun, lai fun or beehoon. Order your bowl of noodles at the stall located at the side of the coffee shop. — Picture by Lee Khang Yi Go for the hor fun as the flat rice noodles have a smooth texture, working so well with that flavoursome broth. This corner restaurant with its distinct leafy canopy fronting it is a neighbourhood haunt, where locals sit around tables to 'spill the tea' over a bowl of fish head noodles. That happy buzz and camaraderie, especially in helping each other out when the local authorities come to issue parking tickets, gives this place character. A bowl of Soong fish noodles (head or meat) is priced at RM11, the grouper fish (head or meat) noodles is RM20. For the fish paste noodles, the price is RM10. A neighbourhood haunt, this place sees many older folks sitting around a table sharing gossip and slurping down hot bowls of fish head noodles. — Picture by Lee Khang Yi Fish Head Noodles Stall, Restoran San Jee, 40, Lorong Yap Hing, Pudu, Kuala Lumpur. Open: 6am to 1pm. Closed on Monday. * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Associated Press
02-06-2025
- Business
- Associated Press
Campbell's Co. says sales rise as more Americans cook meals at home
The Campbell's Co. said Monday it saw stronger sales of broth and condensed soup in its latest quarter as more Americans cooked their meals at home. 'Consumers continue to cook at home and focus their spending on products that help them stretch their food budgets, and they're increasingly intentional about their discretionary snack purchases,' Campbell's President and CEO Mick Beekhuizen said during a conference call with investors. Beekhuizen said Campbell's saw the highest level of meals cooked at home since early 2020 in its fiscal third quarter, which ended April 27. Campbell's noted sales of its broths rose 15% during the quarter while sales of its Rao's pasta sauces were up 2%. But Campbell's said sales of its snacks, including Goldfish crackers and Cape Cod potato chips, fell 4% during the quarter. Other big companies, including McDonald's, have also noted that Americans are increasingly eating at home as uncertainty over the economy grows. Grocery prices have also moderated. In 2024, prices for food eaten at home rose 1.2%, while prices for food away from home rose 4.1%, according to the U.S. Department of Agriculture. Snack makers like PepsiCo, which makes Frito Lay chips, and General Mills, which makes Bugles chips and Golden Grahams, have also noted lower demand for snacks in recent quarters. Campbell's net sales rose 4% to $2.5 billion for the fiscal third quarter, which was in line with Wall Street's expectations, according to analysts polled by FactSet.
