lotus roots peeled & thinly sliced
dried red dates (to make the soup sweeter)
1. Scald the pork ribs with boiling water to get rid of excess scum. (In fact, all pork ribs must be scalded with boiling water b4 cooking in soup)
2. Put the pork ribs, red dates & lotus roots in a pot of water.
3. Put on low fire & boil for about 3-4 hrs. Season with salt & a little light soy sauce to taste.
Note: I dun give measurements in recipes cos I normally estimate the quantity myself.
well stepford, actually its up 2 individual loh. Sometimes I add it in, sometimes I don't...
Another simple recipe - Creamy corn soup (I cook this when I'm in an ultra lazy mood)
1 can creamy corn
1 can chicken stock
crabmeat (cut into thin shreds or chunks)
1. Empty the can of creamy corn & chicken stock into an empty pot.
2. As most chicken stock is concentrated, fill up the empty can with more water & pour it into the pot.
3. Bring it to a boil & add the shredded crabmeat in. Sprinkle with pepper & serve.
Alternatively, u can add in slices of button mushrooms or shredded chicken pieces. Its a very flexible soup..
1 cup winter melon (1/2 pound)
Water to boil winter melon
2 cups chicken broth
4 Chinese dried black mushrooms
2 - 3 slices ginger
1/4 cup cooked ham, diced
Salt and pepper to taste
1 green onion, green part only, washed and cut on the diagonal into 1-inch pieces
Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.
Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.
Add the chicken broth, mushrooms, ginger and cooked ham.Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.
you are welcome aquarius! ya, dried scallop & potatoes are great w the soup too.
ok, here's another one that's quite simple too:
Toufu and minced pork soup
- 3-4 bowls of soup stock (if you haven't got homemake stock, can use canned stock or stock cubes. mix with water if canned stock is too salty)
- 1-2 slabs of toufu (cut into cubes. not too small in case it disintegrates to even smaller bits)
- 300-400g minced pork (add some soy sauce/pepper/wine to season)
- 2-3stalks of spring onion (chopped)
- 2-3stalks of chinese parsley (chopped)
- some dried scallops if available (washed and soaked) or carrots
- salt(according to taste)
*can vary all quantity of ingredients according to personal taste and serving size
- boil soup stock & dried scallops (or carrots)
- spoon minced pork into little balls and drop into boiling soup (don't overcook)
- add toufu (don't stir too hard 'cos tofu might disintegrate)
- when almost cooked, add chopped spring onions & parsley and boil for very short while
- taste and add salt/sesame oil/fried shallots if necessary and we're done!
Chicken & Burdock Root Soup
1 Burdock root or aka Shan Yao
Half a chicken or an entire chicken depending on serving size desired
1 slice of ginger (to reduce flatulence)
Some red dates
Put everything to boil. Remember to scoop out the oil before serving.
This soup is especially good when you or your family members are suffering from fatigue. It's supposed to 'ti shen' and improve blood circulation.
hi stepford, thanks for the soup recipes. can i check, for the salted duck soup...how much salted vegetable to put hah? do you soak the salted veg first before cooking? 'cos some of the salted veg very salty leh
ok i know we're on the soup topic here but does anyone know how to cook the steamed egg thingie that we can often buy at mixed rice stalls. i know how to make the steamed meat but the egg... i've never succeeded... help?
just to share... for me when i cook the salted vege duck i brown the duck first with the ginger, then i will add the water and remove the ginger after a while. This is so that the ginger will get rid of the smell of the duck but won't make the soup taste of ginger (if you dun like the taste, like me...). I will also add garlic n tomatoes to the soup on top of stepford's recipe.
Salted vege can buy from supermarkets. It's more convenient that way cos i use one packet for one duck... just nice.
steam egg... same as chawamushi lor.. water n egg.. more water = softer.. i mix water with chicken stock tho
sorry stepford, i missed out seeing that you included giam chye in your recipe also
aquarius - i don't even know if i should just use egg white or include the yolk haha
demio - how to brown the duck? you mean just cut the ginger and then rub it on the duck? sorry, blur! hehe. btw you mind sharing the recipe of the steam egg? it seems at least 2 blur people here who really want to know! thanks
Hi KPO, yes, I do soak the salted veg first. How much to put is up to the serving size? For half a duck, I usually put in about two - three big leaves. Hope you can understand this.
Hi Demio, cool! I'm going to try putting in tomatoes next. But may I ask how do you exactly brown the duck with ginger? I tried using the salted veg that's readily packed and sold in supermarkets but somehow the taste did not come out right so always get from wet markets. May I know which brand and from supermarket?
Hi PB, I make chawanmushi with the proportion of egg to water (chicken stock) is 1:2.
hi stepford: sorry ah but take it as 'how to make steam egg for dummies/bunnies' ok? cos i really have no idea how... is it just 1:2, and steam normally? keke. i really love this dish leh. i will always order it from the mixed rice stall.
oh ya, tomatoes in salted duck soup is great!! and i prefer salted veg from market too.
Morning PB, yeah, I always use 1:2 and just steam normally. I remember watching on TV on how to make the steamed milk dessert, the one that is sold in HKG. Yet to try but roughly the recipe is like this. Mix egg white with milk (not sure full cream or low fat because show was in Chinese and I don't really understand what she was saying!) and steam. Proportion is egg white:milk is 1:2 for one bowl. It's supposedly very good for complexion.
for me when cooking the steamed egg, i usually add in minced meat. juz beat up the eggs n then add in the minced meat. then add in a little oil n some water.
i always steam it when cooking rice at the same time... my grandma taught me. i'll put the eggs in when the rice is juzt beginning to boil wif the water... when u can still see that the rice grains n water. (eh, can understand?) anyway, when the rice is cooked, the eggs will b done. add in some light soy sauce, spring onions n fried shallots, n is ready to serve!
this is a good thread, i need to learn how to make simple soup for myself.
i love desserts. for the HK egg dessert, if i can recall, it is to add some ginger juice and rock sugar to the mixture and steam till it is something like soya bean curd. and milk can be any type of milk, most of the time it is always full cream but i just use low fat hi cal. i think that the direct translation is steamed milk (custard).
Haha... now I get it! Hubs trying to teach me hokkien but so far, I only picked up the vulgar words - THE MOST IMPT!
You can try making your own omelette at home. Mushrooms, a sprinkling of green peppers, some chives, tomatoes and loads of cheese. Problem is omelette requires about 3 to 4 eggs to serve two, and uses alot of oil to fry.