Pickled Jalapeños and Onions

Easy to make pickled jalapeños and onions that’s excellent with salads, sandwiches, wraps, burgers, etc. Cut the sugar and it’s whole-30. 


The usual scene when I see something beautiful at the grocery store? Take a bag or two and leave without even thinking what do I do with it.

I don’t usually see individual jalapeños. So when I saw one, I took a bag. I happily took the bag at the counter, not thinking what to do with it. I was on my second week of Whole-30 that time and I just couldn’t make the melty, delicious jalapeño poppers! Ugh!

So before the jalapeños turned wrinkly and oldie, I made pickled jalapeños and onions joined in. I must admit that I did put sugar in this one and ate with my meals. So, so good – good balance between sweet and tangy. Ahhh… I could eat this whole thing! 😛 I know, I know. Sugar is not a good friend of whole-30, but it’s just ½ tbsp sugar and I will not literally eat the whole thing once – it will not affect my diet (at least that’s what I said to myself). 😛 Don’t be like me! 😀


I am glad that Fiesta Friday #162 is still on, so I could share this one with Angie, Liz, Sarah and with all of you. Thanks to Angie and to our lovely co-hosts. ❤

Pickled Jalapeños and Onions


  • 6-8 jalapeño peppers
  • ¼ cup onions, sliced
  • ½ cup white vinegar
  • ½ cup filtered water
  • ½ tbsp salt
  • ½ tbsp white sugar (remove if Whole-30)
  • 1 clove garlic, sliced


  1. Prepare an 8oz air-tight and well-cleaned/sterilized jar.
  2. Sliced jalapeño peppers thinly, about ¼ cm each. Rinse and place in a strainer to drain liquid.
  3. In a pot with medium heat, add vinegar, water, salt, sugar (if using) and garlic. Let the liquid boil and add in sliced jalapeños and sliced onion. Turn off the heat and push the jalapeños and onions down. Cover and leave for 15 minutes.
  4. Transfer the pickled jalapeños and onions to the prepared jar.
  5. Cover and leave to reach room temperature and keep in the fridge.
  6. Enjoy with salads, sandwiches, burgers… and many more!

Source Recipe:  Pickled Jalapenos by Peanut Butter and Peppers


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March 2017 Share and Inspire Others! -Chocolate – Anything Chocolate

I have joined Esme in her March 2017 Share and Inspire Others with the theme “Anything Chocolate”. Check out her post for some delicious recipes with chocolate. 😛

Thanks, Esme! ❤

The Recipe Hunter


Yes, I am early again in releasing this month’s entries, but I just cannot wait for 3 more days before sharing this with you all.

BLOG thank you to all participants who shared their most delectable and wonderful Chocolate – Anything Chocolate recipes with us.

Bloggers and friends, I present you with our March 2017 Share and Inspire Others! – Chocolate – Anything Chocolate Recipe Exchange

Remember to check out my blog as the new theme for April will be released on the 1st of each month.  Please spread the word to your followers and their followers and so forth and so forth, have them follow The Recipe Hunter and then join in these fun and exciting monthly Share and Inspire Others! Recipe Exchange events.  I ♥ it, as I learn so much from you all.

I would also like to take this opportunity to invite one and all of my followers and also new followers to…

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{Whole30} Potato Hash with Harissa-Tahini Sauce

A nice twist on potato hash with a bit of kick from harissa-tahini sauce. A one-skillet dish that’s ready in 30 minutes. Healthy and a whole-30 compliant meal.


Yes, I still have more to share about my whole-30 experience. 😀

Whole-30 program is not a weight-loss program. At least that’s what I’ve read. It’s more like of a clean-eating program. Some results didn’t lead to losing weight and some lost much.

In my case, I lost 13 lbs. I felt amazing, not only because of losing weight, but because I’ve proven myself that I can take a break or ditch those naughty foods. It felt great that I didn’t feel the “need” to eat ice cream or brownies.  I feel great and lighter. During the program, I didn’t feel bloated at all. I slept more soundly, but I still feel sleepy at work, though. I think it’s a normal thing for me. 😀


I was surprised by how I felt satisfied with meals like this and not to look for any other foods like burgers, pasta or rice. I have to say I had best friends during these times – potatoes, eggs, spinach and tahini. So expect more recipes with tahini sauce. 😉

This recipe is super easy. I microwaved the diced potatoes while preparing other ingredients so they will be cooked faster when they join the lovely onions and bellpeppers. I also added chopped rotisserie chicken as I had it as leftover from a previous whole-30 meal. The combination of the spices is superb. I must say that I always use that mix of spices in most of my whole-30 meals.


The addition of the tahini sauce? Brilliant!  I just added store-bought harissa to my tahini sauce recipe – it was amazing! I think I put too many sauce, you see. There’s no such thing as too many tahini, yes? 😀 That alone sounds really delicious, but I just couldn’t let this meal pass without sunny side up egg on top! This meal is really satisfying. I made this dish over and over again. It’s like this is my go-to whole-30 meal.


I really enjoyed this meal a LOT. I am taking this with me at this week’s Fiesta Friday #162. This week’s party will be co-hosted by Sarah @ Tales from Kitchen Shed and Liz @ Spades, Spatulas and Spoons. Thanks to both of you and of course, to our amazing host, Angie. ❤ Happy Fiesta Friday!!

Potato Hash with Harissa-Tahini Sauce


  • 2 cups potatoes, diced
  • water, to boil potatoes
  • salt, to boil potatoes
  • 2 tbsp extra-virgin olive oil
  • ½ cup onion, sliced
  • ¼ cup red bellpepper, chopped
  • ¼ cup orange bellpepper, chopped
  • ¼ cup yellow bellpepper, chopped
  • 1 cup rotisserie chicken, shredded or chopped (optional)
  • 1 ½ tsp cumin powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • 1 ½ tsp hot smoked paprika
  • 4 handfuls of baby spinach, washed
  • Salt and pepper to taste
  • Sunny side up eggs, to serve
  • Harissa-tahini sauce (recipe below, optional)


  1. In a large heatproof bowl, place diced potatoes. Add enough water to cover potatoes and salt.
  2. Microwave on high for 5 minutes or until potatoes are tender. You can also boil the potatoes over a stove until tender.
  3. When potatoes are done, place in a strainer to drain liquid. Set aside.
  4. In a large skillet with medium-high heat, add olive oil.
  5. Add in sliced onions and cook until a little caramelized (about 5 minutes).
  6. Add in bellpeppers and cook for 2 minutes.
  7. Add in chicken (if using) and potatoes.
  8. Add in cumin powder, onion powder, garlic powder and hot smoked paprika. Stir and cook for 2 minutes. (If you feel that the dish is a little dry for you, add more olive oil).
  9. Add salt and pepper. Adjust seasoning if necessary.
  10. Add handfuls of spinach and cook until spinach is wilted.
  11. Turn of the heat and transfer to a serving plate.
  12. Top with sunny side up egg(s) and drizzle with harissa-tahini sauce.
For the harissa-tahini sauce:
  • 1/4 cup tahini
  • 3-4 tbsp freshly squeezed lemon juice
  • Warm water
  • 1 tsp harrisa paste
  • Salt, to taste
  1.  In a bowl, place tahini sauce. Start off by adding 3 tbsp lemon juice. Add water until desired consistency. Add in harissa paste (you can reduce the quantity or add more). Add salt. Do a taste test and adjust according to your preference. I love mine lemony, a little salty and not too thick and runny… and with a bit of kick from the harissa.


Thanks for being with me today and have a fantastic weekend to all!


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{Whole30} Coconut Lime Chicken

A skillet chicken dish with wonderful flavors of coconut, lime and coriander. So tasty and healthy! 


For me, starting the Whole-30 program was never easy. I was used to eating rice and bread everyday. I eat chocolate everyday and drink sugary drinks almost everyday. “How in the world would I survive this program?” – I asked myself.

Meal planning: Meal planning is the first step I did. Although I always plan what meals to prepare for a week or two, planning whole-30 compliant dishes was not easy at first. There are many things to consider like there should’t be anything dairy, any form of sugar, sugar, legumes, etc. So I carefully searched for recipes that are whole-30 compliant and Pinterest helped me a lot.

Certified total spender: During the whole-30 program, you will spend money way too much, at least that’s what happened to me. As I am following what’s in the whole-30 compliant recipe, I feel the need to follow what’s in the list of ingredients. Before the program, I could just settle for a whole chicken and cook whatever my tummy feels to eat regardless of the ingredients I’ll cook with it.

I used my pans, pots and oven way too much. Since I cannot consume what’s inside the fridge or anything I wanted to eat like before, I had to cook more. I spent a lot of time in the kitchen more than the usual. I had printed recipes taped to the cupboards like I was going to take a bar exam.

Hungry, but not HANGRY. Of course, I felt hungry, but not to the point that  I get furious when I cannot eat this or that. As far as I can remember, no serious cravings. The only thing I craved for are potatoes, spinach and eggs. No chocolate – hooray!

Read labels. I always read food labels when I want to buy something I am not sure about. When I have a doubt, I put it back on the shelf and think of an alternative, if there is. If not, I leave the store, but not with a heavy heart.

I kinda love Whole-30 compliant dishes. I quite enjoyed browsing Pinterest for whole-30 compliant dishes. I have tried some of the recipes on my Pinterest board and they were absolutely delicious! And of of them is my version of this coconut lime chicken.


This is a one-pan chicken dish that’s full of flavorful stuff like coconut, lime and coriander. This is exceptionally good. The combination of the flavors is so perfect. I am sure addition of baby spinach would be great as well. I would love to make this again. Hmm, by the weekend? 😛

The chicken can be shredded and turned into a soup. Get that bowl of yours and place a serving, top with more coriander and squeeze of lime juice. I made that version as well and it was fantastic. At first, I served this first with my cauliflower rice – oh, it was the best! The second day, I turned this dish into a soup. I am more convinced now that healthy dishes are delicious, too. 😉


I hope you all love this one as I am also taking this delicious dish at Fiesta Friday #161, co-hosted by Laura. Thanks, Angie and Laura. ❤

Coconut Lime Chicken

Ingredients: coconut-lime-chicken-tnscc-3

  • 3-4 boneless and skinless tender chicken breasts
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp coconut oil
  • 1/2 cup onion, chopped
  • 1 red chili, sliced
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chicken stock, homemade or organic
  • 2 tbsp fresh coriander leaves, roughly chopped (more to garnish)
  • 1 cup coconut milk
  • 1 tbsp arrowroot* starch dissolved in 1 tbsp water


  1. Sprinkle each chicken breasts with salt and pepper.
  2. In large skillet or deep pan with medium-high heat, add coconut oil.
  3. Add in chicken breasts and cook for about 5 minutes each side or until brown in color.
  4. Remove the chicken and transfer into a plate.
  5. Add in onion and cook until translucent.
  6. Add in red chili and cook for another minute.
  7. Add in lime juice, chicken stock and coriander. Reduce heat and simmer for 5 minutes.
  8. Add in coconut milk and chicken. Simmer again for about 10 minutes.
  9. Add in arrowroot starch and water mixture. Set the fire to high and once boiling, reduce the heat again to low. Cook until sauce is a little thick or for 5 minutes.
  10. Turn off the heat and garnish with more chopped coriander and/or sliced red chili.


*If not in Whole 30 program, cornstarch can be used instead of arrowroot 

I used homemade chicken broth 

Source recipe: Coconut Lime Chicken by A Saucy Kitchen



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{Whole30} Cauliflower Rice

This cauliflower rice is a great and healthier substitute for white/brown rice. It’s perfect for stews, stir fry dishes, eggs and lot more. 


“I will start my diet tomorrow.”

That’s always the statement I’ve been telling myself for years. I didn’t even know what tomorrow means anymore. 😛 I’ve maintained my weight for years which is still overweight compared to my height. I didn’t care. Until one day, the scale just slapped me with additional 8.8 lbs. I had to buy new clothes. I blamed the inflammation I have in my body due to RA. My ex-colleague laughed at me when I told her “You know what? I think I am heavier now because of this inflammation.” I think I was waiting for her to agree with me, but she just laughed. 2017 came and no diet happened.

Just one month ago, I’ve finally decided that I should really start. On the same day of thinking about starting (and I am still not sure if that will be like final final), the Whole-30 Program just popped out from my brain.

When I checked the rules of the program, my first reaction was “Seriously? NO SUGAR, NO BREAD, NO RICE.. No ALMOST EVERYTHING I ENJOY?’ Knowing myself, I wouldn’t ever take a break from having sugar, rice and bread! No freaking way! But something just pushed me to do it. And I am very proud to say that I completed one round of the Whole-30 Program.

I will continue the story about my experiences on the next post as I don’t wanna bore you with a long post.

Now, let’s talk about this Cauliflower Rice…


I never thought, in my entire life, that I would trouble myself with making this rice. I would always tell myself “Why do I have to try or make it when I can cook white rice? That goes way better with stews and all.” I ate my words, I know.

Cooking white rice in a rice cooker may look easier, but this cauliflower rice doesn’t take that much of energy. Plus, it’s healthier and also goes very well with stews, scrambled eggs, stir fry dishes and a lot more. This can be cooked with water or broth, but broth will make the rice tastier. I hope you’d try it, too, and let me know what you think. 😉

I am taking this healthy stuff at Fiesta Friday #161, co-hosted by Laura. Also, thanks to our amazing Angie for having this party for us every week.

Cauliflower Rice


  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 3 tbsp broth
  • Sea salt, to taste
  • Spring onions, sliced (optional)


  1. Break cauliflower into small florets, discarding the leaves.
  2. Place them in a strainer, rinse and let them dry.
  3. When they’re dry, place them in a food processor.
  4. Pulse until the florets look like grains of rice.
  5. In a skillet over medium heat, add in coconut oil.
  6. Add cauliflower rice, stirring constantly, for about a minute or so.
  7. Add in broth and cook for about 5 minutes or until cauliflower rice is cooked/tender.
  8. Turn off the heat and add in sliced spring onions.
  9. Season with salt to taste.


I had about 3 cups of riced cauliflower. If you’ll have more or less, you can adjust the seasoning. I used the S-blade. Cauliflower can be grated, too. 

Addition of chopped coriander will be amazing. I just didn’t have them when I made this.

Ghee can be used instead of coconut oil and any broth will do.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!


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Beef and Peas Rice Bowls

A very easy and quick dish that’s going to satisfy your hunger after a busy day at work or if you have a little time to prepare your food. 


I don’t know why sitting all day at work, doing almost nothing, still makes you feel tired. I haven’t planned what I have to cook after work, so my meals were mostly leftovers from the weekend. I am not complaining, but sometimes you crave for something. Think a delicious baked pasta or a warm brownies!

My new colleague asked me “Juju, are you okay? It seems like you are thinking about something very deeply.” I said “When I have this face on, I am thinking of what to cook or what to eat.” She was like “Seriously? If I have that face on, I must be thinking of my house rent and other bills to pay.” I told her “Well, I worry about that, too. But thinking about food makes me happier than thinking about bills or rents to pay.” And she willingly agreed. Yes? Yes!


Being busy at work the whole day and having little time to prepare your meals, easy and quick dishes like this Beef and Peas Rice Bowls are very helpful and filling. I think I overdid the addition of green peas, but overall, the dish was delicious! It is totally a quick fix for some HANGRY fellas.

The dish was great! I had it for lunch and brought some as well for my lunch at work. I had to make adjustments to the source recipe as some of the ingredients were not available in my pantry, so I used what I had. I am glad that this still turned out lovely!


Now, I am taking this easy, but delicious meal to this week’s Fiesta Friday #160. Of course, this amazing party is not possible without the lovely Angie. Thanks as well to our co-hosts this week, Anugya and Margy.

Beef and Peas Rice Bowls


  • 1 tbsp cooking oil
  • 400 g ground beef
  • 2 tbsp onion, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp rice vinegar
  • 1 ½ chicken cube (or 1 beef cube) dissolved in ¾ warm water
  • 4 tbsp oyster sauce
  • 4 tbsp soy sauce
  • 1 teaspoon sesame oil (optional)
  • ½ tsp ground black pepper
  • ½ cup frozen green peas
  • 1 tbsp cornstarch dissolved in 1 tbsp water
  • Cooked white rice, to serve


  1. In a wok or deep skillet with high heat, add cooking oil.
  2. Add in garlic and onion. Cook until onion is translucent.
  3. Add ground beef until no longer pink, making sure to break up any large pieces.
  4. Add rice vinegar and chicken (or beef) stock.
  5. Reduce heat to low and bring to a simmer.
  6. Add in oyster sauce, soy sauce, ground black pepper and sesame oil (if using).
  7. Put a lid on and let it simmer for 10 minutes.
  8. Add in green peas and let cook for about a minute.
  9. Add in cornstarch slurry, while stirring constantly.
  10. Cook until the sauce has thicken or has reached your desired consistency.
  11. Place your cooked white rice in a bowl and top with cooked beef.


Instead of dissolving chicken/beef cubes, you can use store-bought or homemade stock – the taste will be way better, I am sure. But I didn’t have it in my kitchen.

If you like this dish sweet, you can add little honey or brown sugar until desired taste is achieved. You can also add any spicy stuff like cayenne or chili flakes.  

If you prefer removing the peas, you can also do that. I love the texture, so I kept them in the recipe. You may also use spring onions.

I wish you all a relaxing and fantastic weekend! Happy Fiesta Friday!


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Cookie sandwich fully coated and filled with buttercream, then coated again with nut-biscuit crumbs. A frozen treat that so sinful, you’ll find yourself asking for more. 


So imagine a meringue cookie sandwich with buttercream filling and coating, then again coated with nut-biscuit crumbs…

I know, I know! It’s sinful, yeah?

I’ve heard rumors about this frozen dessert, but I was afraid to make my own to the painful fact that I always burn meringue cookies. I found out that a new found friend was selling these cookies, so I purchased some. Considering that I LOVE meringue, there was no question asked – I instantly loved it and promised myself that I will also make my own.

So… tadaaaaa!


This is so heavenly – the buttercream filling and coating with the melt in your mouth meringue cookies – PERFECT! I just had to keep myself away from the fridge so I don’t finish all in one sitting. 😛

Be happy that I didn’t finish everything so I could bring some to Angie’s Fiesta Friday #159 where Zeba and I are co-hosting. So what are you waiting for? Get ready to link up! 😉

Happy Fiesta Friday! 




For the meringue cookies:

  • 2 ¼ cups cashew nuts
  • 6 egg large whites
  • 1 tsp cream of tartar
  • ½  cup white sugar

For the buttercream:

  • 1 cup salted butter, softened to room temperature
  • ¾  cup powdered sugar
  • ¼ cup milk (I used fresh milk)

For the crumb coating:

  • ½ cup ground Marie biscuits
  • Reserved grounded cashew nuts from making the meringue cookies


To make the meringue cookies:

  1. Preheat oven to 300 F. Prepare a baking sheet lined with parchment paper. Set aside.
  2. In a food processor, place cups of cashew nuts. Pulse until finely grounded. Set aside.
  3. In a bowl, add egg whites and cream of tartar. Beat until frothy. Gradually add white sugar and beat until stiff peaks form.
  4. Gently fold 1 ¾ cup of the grounded cashew nuts. Reserve the remaining.
  5. Transfer the meringue into a piping bag and pipe mixture on the baking sheets forming an oval shape.
  6. Bake for 20-30 minutes or until the meringue cookies has turned lovely golden brown.
  7. Remove from the oven and let them cool completely. Once completely cooled, gently lift the meringue cookies from the baking sheet. Make sure not to stack them as they will stick. Set aside while making the buttercream.

To make the buttercream:

  1. In a bowl, add softened butter. Beat until creamy.
  2. Gradually add the powdered sugar and beat until well combined.
  3. Lastly, gradually add the milk. (If you think the milk is not enough, you can add little by little.)

To assemble the Silvanas:

  1. In a bowl, mix the remaining ground cashew nuts and Marie biscuits.
  2. Take 1 meringue cookie. With the flat side facing outside, spread buttercream on the other side. Place another meringue cookie on top of the buttercream (again, with the flat facing outside), making them look like a sandwich.
  3. Cover all sides with buttercream and coat the wafers with the crumb coating.
  4. Do the same with the others.
  5. Chill in the fridge or freeze before serving.

Source recipe: Silvanas by My Style Recipe

Have a fabulous weekend!


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Steak with Gochujang Sauce

Marinated steak with sweet, spicy and tangy gochujang sauce. Perfectly paired with corn on the cob and white rice. 



It’s one of the things I am afraid to cook. I am very impatient and I can’t help myself not to check the bottom side if it’s cooked or not. That’s also one of the reasons why I HATE FRYING. I think the only thing I can wait until it’s perfectly done is sunny side up egg. 😀


Since the day I decided that my gochujang need to be used, I searched for recipes and one of the recipes I found was this one. Unfortunately, I don’t use mirin and sake, so made adjustments. I told the butcher that I want beef for my steak and he gave me the chuck part. Since it was my first time cooking a steak, instead of medium, I got well done. Oh, well… I might be better next time.

Overall, this steak with the gochujang sauce was incredible – sweet, spicy, tangy. I was also craving for corn that time so I paired it with corn on the cob and of course, a cup of white rice. They were perfect all together!


Now, I am off to Angie’s Fiesta Friday #158 to share this lovely stuff! Thanks to Ai and Petra for co-hosting this week’s amazing party. And of course, a huge thanks to Angie, too. Happy Fiesta Friday, beautiful people!

Steak with Gochujang Sauce


  • 600g beef chuck, sliced into 3/4 thickness
  • 8 cloves garlic, sliced
  • 2 tbsp ginger, sliced
  • 6 tbsp water
  • 150ml rice vinegar
  • 4 tsp white sugar
  • ½  cup gochujang
  • ¼ cup vegetable oil
  • Spring onions (optional)


  1. In a blender, all ingredients except beef, spring onions and cornstarch. (You can do a taste test if you want and adjust accordingly.)
  2. Place beef in a ziplock bag or container. Pour some of the marinade enough to coat the beef. Keep in the fridge at least two hours or overnight. Reserve the remaining marinade and keep in the fridge.
  3. When ready to grill: take out the beef from the fridge and bring to room temperature.
  4. Using a pan, electric grill or over a charcoal, grill until desired doneness, basting both sides with the remaining marinade. (See this video on how to know the doneness of your beef)
  5. Remove steak from the grill and transfer to a plate. Let the steak rest at least 5 minutes before cutting.
  6. While waiting the steak to rest, place the remaining marinade to a small sauce pan and add about ½ tbsp cornstarch and simmer until a bit thick.
  7. Pour the sauce over the steak. Serve and enjoy!


Wishing you all a fabulous weekend!


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Sriracha Ramen Noodle Soup

Have an instant filling meal with this quick and easy to make spicy ramen noodle soup. 


Another answer to a craving.

I think that’s always the start of my food posts, eh?

So I’ve been into Korean drama recently and I always see ramen in most of the episodes. Whenever I see the characters eating ramen, my craving becomes stronger and stronger. Well, you know how naughty I am when it comes to my eating habits… and I confess that I always keep instant/cup noodles with me. You know, anytime arrive at home starving, I can eat something. Instant fried noodles or noodle soup – I always have them. Don’t judge. 😀


While watching one of the Korean drama (it’s romantic, comedy, drama, action, actually) episodes, I suddenly remembered that I made stir-fried ramen noodles that I haven’t posted here. I even cannot remember the ingredients I used. To satisfy the craving, I went to my long lost friend, Pinterest, and searched for a ramen noodle soup. The first thing that made my tummy rumbled was this 20-Minute Spicy Sriracha Ramen Noodle Soup. I instantly made this with no hesitation.


I really loved how this turned out – spicy, delicious and filling. The process of making this – easy peasy. The poached egg just made my cooking life miserable. 😀 I think I took longer time in poaching eggs than making the ramen itself. Haha! I added squid balls because I love them in my soup, but that is completely optional.

I am taking this delicious soup to Fiesta Friday #157 to warm your cold days or to make your warm days warmer. 😛 This week’s FF party is co-hosted by Su and Andrea. Of course, thanks to you, Angie.

Sriracha Ramen Noodle Soup


  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 ripe and firm tomato, chopped
  • ½ tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1-2 tablespoons sriracha
  • ¼ tsp garlic powder
  • 300 ml water
  • 700 ml vegetable broth (or 700 ml water + 1 ½ veggie cube)
  • 10 squid balls (optional)
  • ½ tbps soy sauce
  • 2 packages ramen noodles (seasoning packet discarded)
  • Spring onions, sliced
  • Coriander, roughly chopped
  • Salt, or to taste
  • Poached eggs (optional)


  1. In a pot with medium heat, add cooking oil.
  2. Add in onion, tomato, ginger and garlic. Cook until soft.
  3. Add in garlic powder and sriracha. Cook for a minute.
  4. Turn of the heat and add in 300 ml water. Place the mixture to a blender and pulse until smooth.
  5. Put back the mixture to the pot and turn on the heat.
  6. Add the broth, soy sauce, squid balls (if using) and simmer for 8 minutes. By this time, you may do a taste test and adjust accordingly.
  7. Add ramen noodles and simmer until the noodles are cooked.
  8. Turn off the heat and transfer the soup into bowls and garnish with sliced spring onion and cilantro. You can also top with poached eggs or soft boiled eggs.
  9. Serve and enjoy immediately! 😉

Source recipe: 20-Minute Spicy Sriracha Ramen Noodle Soup


This can be served in two large bowls or three medium bowls. 

You can start with 1 tbsp sriracha and when you do a test taste, you can add more if desired.


Have a fantastic weekend and happy Fiesta Friday! 😉


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