CHINESE SOUP RECIPES
- Thread starter nicatan
- Start date
7.45 pm, KA. other than skylar, the rest didn't indicate if they can b there early. 4 myself, i think i'll probably be there ard 7.20 pm earliest. it's alrite lah i think, we juz wait ard the joachim restaurant area, & contact one another via mobile phone. btw, it's at convention centre side L1 hor, & like i say b4, whoever is there early, Q. now we hv 7 pax, if sch & ant join us, it'll b 9.
lina - oh ya ya ya! tea tree oil. eh you sibeh funny, go and dig up the old post hehe
sch - wah ma-sa-gee i also want. buy many many things ok? if you stay near FIRST HOTEL (sorry i don't rmemeber what road) there is a very very shiok wan tan mee stall around that area
skylar - see la you, now i feel like eating assam fish....
btw girls - anyone peranakan here?
sch - wah ma-sa-gee i also want. buy many many things ok? if you stay near FIRST HOTEL (sorry i don't rmemeber what road) there is a very very shiok wan tan mee stall around that area
skylar - see la you, now i feel like eating assam fish....
btw girls - anyone peranakan here?
Wahh... good leh... Sch..
whahaa... i like it when i see pixs here for all food.. whahaha....
Assam Fish
Ingredients:
6 tbsps margarine
1 kg ikan kurau (or equivalent fish) blocks
150ml thick tamarind juice
Salt to taste
1 stock cube (fish) - crumbled
25gm prawn paste
30 dried chillies - soaked
2 stalks serai (lemon grass, citronella) - crushed
1 bulb bunga kantan - slit
20 shallots
3 cloves big garlic
2 fresh turmeric leaves - tied in knot
½ thumb size fresh turmeric
2 big onions - cut in rings
Method:
Clean fish, season with salt and tamarind juice. Keep covered in refrigerator for ½ hour.
Grind dried chillies prawn paste and fresh turmeric into paste. Add shallots and garlic and grind coarsely.
Heat margarine in a claypot, fry the ground ingredients till fragrant and add in serai.
Drain tamarind juice from fish into the spices and stir. Add fish stock, onion rings and bunga kantan, bring to a boil.
Lower heat and add in turmeric leaves and fish steaks. Allow fish to poach gently until just about done.
whahaa... i like it when i see pixs here for all food.. whahaha....
Assam Fish
Ingredients:
6 tbsps margarine
1 kg ikan kurau (or equivalent fish) blocks
150ml thick tamarind juice
Salt to taste
1 stock cube (fish) - crumbled
25gm prawn paste
30 dried chillies - soaked
2 stalks serai (lemon grass, citronella) - crushed
1 bulb bunga kantan - slit
20 shallots
3 cloves big garlic
2 fresh turmeric leaves - tied in knot
½ thumb size fresh turmeric
2 big onions - cut in rings
Method:
Clean fish, season with salt and tamarind juice. Keep covered in refrigerator for ½ hour.
Grind dried chillies prawn paste and fresh turmeric into paste. Add shallots and garlic and grind coarsely.
Heat margarine in a claypot, fry the ground ingredients till fragrant and add in serai.
Drain tamarind juice from fish into the spices and stir. Add fish stock, onion rings and bunga kantan, bring to a boil.
Lower heat and add in turmeric leaves and fish steaks. Allow fish to poach gently until just about done.
Sch..
i got it from website one lor.. kekeke...
Pink!!
-tumeric can buy from mkt mah.. called "Ng Kiu"
- bunga kantan = a lovely fragrance from this flower is imparted to the asam fish curry, asam laksa, kerabu, rojak.
(btw u nonya rite? shd know mah.. those pink color thingy lor)
- can use turmeric powder also lah.. forget the leaves.
- poach is maciam pan fried lor.. but with assam soup in this case lah..
Sch..
-tamarind juice can just cut limes & squeeze urself lor.. easy mah...
i got it from website one lor.. kekeke...
Pink!!
-tumeric can buy from mkt mah.. called "Ng Kiu"
- bunga kantan = a lovely fragrance from this flower is imparted to the asam fish curry, asam laksa, kerabu, rojak.
(btw u nonya rite? shd know mah.. those pink color thingy lor)
- can use turmeric powder also lah.. forget the leaves.
- poach is maciam pan fried lor.. but with assam soup in this case lah..
Sch..
-tamarind juice can just cut limes & squeeze urself lor.. easy mah...
thanks lor, i'm watered down version of nonya lor. bunga kantan literally means potato flower leh. maybe if i see it i will know la. what pink colour thingie...
oh tumeric powder i have!!! eh, why tamarind got lime one ah? isn't it like one block one block kind? like belachan kind, one block one block kind?
ng kiu.... ng kiu = yellow ball? hahahah
oh tumeric powder i have!!! eh, why tamarind got lime one ah? isn't it like one block one block kind? like belachan kind, one block one block kind?
ng kiu.... ng kiu = yellow ball? hahahah
My ah lao & mine all time favourite...
Ayam/Babi Buah Keluak
Ingredients List:
a) 1 whole chicken (about 2-1/2Kg)
b) half Kg of pork ribs (optional)
c) 15 to 20 buah keluak
d) half Kg medium prawns
e) 1 stalk lemon grass (serai)
f) 6 slices langkwas
g) 3 slices yellow-ginger (kunyit)
h) 6 buah keras
i) 12 red onions
j) 12 dried chillies
k) 1 inch sliced piece of belachan - roasted
l) 4 Tbsp assam
m) salt and sugar to taste
Preparation:
- First, wash the buah keluak and soak overnight in a bowl of water.
- Cut the chicken and pork ribs into medium sized pieces.
- Shell and mince the prawns and put aside.
- Crack the buah keluak "nuts" and after making a small opening in each nut, scoop out the contents into a bowl (keep the empty nut shells for later use). Mix the minced prawns together with the buah keluak contents, pinch of salt and sugar, and pound together in a mortar.
- When done, stuff this mixture back into the previously emptied buah keluak shells.
- Crush the lemon grass.
- Pound together in a mortar or food processor, all the items f) to l) which make up the "rempah".
- After the "rempah" is ready, heat a wok or frying pan and fry the rempah with the lemon grass.
- Add the pork ribs (optional) and then followed by the chicken, then cover with water.
- Bring to the boil, and season to taste, then add the stuffed buah keluak.
- Add the assam and simmer until chicken and pork are cooked and tender.
Ayam/Babi Buah Keluak
Ingredients List:
a) 1 whole chicken (about 2-1/2Kg)
b) half Kg of pork ribs (optional)
c) 15 to 20 buah keluak
d) half Kg medium prawns
e) 1 stalk lemon grass (serai)
f) 6 slices langkwas
g) 3 slices yellow-ginger (kunyit)
h) 6 buah keras
i) 12 red onions
j) 12 dried chillies
k) 1 inch sliced piece of belachan - roasted
l) 4 Tbsp assam
m) salt and sugar to taste
Preparation:
- First, wash the buah keluak and soak overnight in a bowl of water.
- Cut the chicken and pork ribs into medium sized pieces.
- Shell and mince the prawns and put aside.
- Crack the buah keluak "nuts" and after making a small opening in each nut, scoop out the contents into a bowl (keep the empty nut shells for later use). Mix the minced prawns together with the buah keluak contents, pinch of salt and sugar, and pound together in a mortar.
- When done, stuff this mixture back into the previously emptied buah keluak shells.
- Crush the lemon grass.
- Pound together in a mortar or food processor, all the items f) to l) which make up the "rempah".
- After the "rempah" is ready, heat a wok or frying pan and fry the rempah with the lemon grass.
- Add the pork ribs (optional) and then followed by the chicken, then cover with water.
- Bring to the boil, and season to taste, then add the stuffed buah keluak.
- Add the assam and simmer until chicken and pork are cooked and tender.
okie.. i'm back.. just now gana drag into meeting with boss..
fri hor, better count me out.. most prob meeting end super late like 10pm n sometimes, we gota bring our counterparts for dinner.. my job regional lah, and next week, all the countries under our care are coming to do reporting and biz discussions.
this is the snack i was eating when boss interupted my snacking time!
fri hor, better count me out.. most prob meeting end super late like 10pm n sometimes, we gota bring our counterparts for dinner.. my job regional lah, and next week, all the countries under our care are coming to do reporting and biz discussions.
this is the snack i was eating when boss interupted my snacking time!
PB, i hungry since 3pm leh.. now then snack very good already hor..
okie, i also contribute recipe k.. here's what i found for Nonya chap chai...
Main Ingredients
•50g lily bands (kim chiam)
•50g dried bean curd skin (tau kee)
•20g black fungus (bok jee)
•30g glass vermicelli (tang hoon)
•50g Chinese mushroom (hio koh)
Other Ingredients
•200g bamboo shoots
•220g cabbage
•120g small prawns (without shells)
•60g ground soya bean paste (tau cheo)
•50g ground garlic
•900ml water
•3 tbsp oil
•5g salt
•1/2 tbsp thick black soya sauce
METHOD
1.Soak all main ingredients.
2.Cut ingredients in slices.
3.Heat wok with oil.
4.Sautee garlic first, then add soya bean paste.
5.When garlic is fragrant, add prawns.
6.Add water, black thick soya sauce and salt.
7.Add in all the ingredients, stir well and simmer for 15 minutes.
okie, i also contribute recipe k.. here's what i found for Nonya chap chai...
Main Ingredients
•50g lily bands (kim chiam)
•50g dried bean curd skin (tau kee)
•20g black fungus (bok jee)
•30g glass vermicelli (tang hoon)
•50g Chinese mushroom (hio koh)
Other Ingredients
•200g bamboo shoots
•220g cabbage
•120g small prawns (without shells)
•60g ground soya bean paste (tau cheo)
•50g ground garlic
•900ml water
•3 tbsp oil
•5g salt
•1/2 tbsp thick black soya sauce
METHOD
1.Soak all main ingredients.
2.Cut ingredients in slices.
3.Heat wok with oil.
4.Sautee garlic first, then add soya bean paste.
5.When garlic is fragrant, add prawns.
6.Add water, black thick soya sauce and salt.
7.Add in all the ingredients, stir well and simmer for 15 minutes.
bunga kantan - go veggie stall or spice stall to buy? huang zi huey?
tamarind - is it in a packet, look black black damp damp one? er think i confused with assam. buy from where? i very shi bai..scared i go market the hawker chase me away haha..think if i ask them uncle i wan lily band, tamarind or cod fish.. he will ????? me
tamarind - is it in a packet, look black black damp damp one? er think i confused with assam. buy from where? i very shi bai..scared i go market the hawker chase me away haha..think if i ask them uncle i wan lily band, tamarind or cod fish.. he will ????? me
PB, i only know how to search the net and post recipes, but don't know how to cook lor! like lily buds and stuff, duno where to buy lor.. i dun even know where to buy shrimp paste (cant find in ntuc)
actually, with the same ingredients, can cook into soup too.. coz my aunt cook as soup and i simply lurve it!
n someone ask about fried beehoon with canned pig trotters rite? my method is very simple one. fried some garlic, shallots of onion den add beehoon with some water to fry. when beehoon about to be done, then you add the pig trotters in. remb to remove the top layer of oil when u just opened the can. fry til pig trotters is even distributed, then add some beaten egg so that have bits of egg mixed with beehoon. there you have it.
when my dad cook, he sometimes replace pig trotters with assorted mushrooms (got button mushrooms, chinese mushrooms, etc) with cabbage. then he will cook assam prawns separately. then can eat beehoon with the prawns. yum yum..
actually, with the same ingredients, can cook into soup too.. coz my aunt cook as soup and i simply lurve it!
n someone ask about fried beehoon with canned pig trotters rite? my method is very simple one. fried some garlic, shallots of onion den add beehoon with some water to fry. when beehoon about to be done, then you add the pig trotters in. remb to remove the top layer of oil when u just opened the can. fry til pig trotters is even distributed, then add some beaten egg so that have bits of egg mixed with beehoon. there you have it.
when my dad cook, he sometimes replace pig trotters with assorted mushrooms (got button mushrooms, chinese mushrooms, etc) with cabbage. then he will cook assam prawns separately. then can eat beehoon with the prawns. yum yum..
hey ant - good stuff, your beehoon! so simple! i want to try soon 
lilybud i also don't know sia. alot of things i see people cook then i recognise, but the names i don't know. everytime i go market is like playing charades, got to describe things, and sometimes ask the shop owners for advice.
prawn paste is VERY smelly one. the same thing used to cook ha cheong gai. it comes in plastic bottles, smaller than peanut butter kind, and outside got picture of prawn one. it's very dark brown or grey. neighbourhood provision shops should have.
sch - if you ask the stallowner for his advice (like uncle, which fish cook assam good ah?) then i think they will be more willing to help. i also used to take photos with my phone then point to show them. diam oei cha bor
lilybud i also don't know sia. alot of things i see people cook then i recognise, but the names i don't know. everytime i go market is like playing charades, got to describe things, and sometimes ask the shop owners for advice.
prawn paste is VERY smelly one. the same thing used to cook ha cheong gai. it comes in plastic bottles, smaller than peanut butter kind, and outside got picture of prawn one. it's very dark brown or grey. neighbourhood provision shops should have.
sch - if you ask the stallowner for his advice (like uncle, which fish cook assam good ah?) then i think they will be more willing to help. i also used to take photos with my phone then point to show them. diam oei cha bor
SAMBAL UDANG (sambal prawns)
4 tablespoons oil
20 dried chillies, soaked and ground
A
3 onions, ground
8 cloves garlic, ground
3-cm piece belachan, ground
20g asam, mixed with 1/2 cup water, discard pulp and seets
salt and sugar to taste
6 large prawns, trimmed (i.e. remove beard and sharp part) and kept whole
step 1: heat oil in pot and fry ground chilli till crispy
step 2: add in A and stir. add in asam water
step 3: when gravy thickens, add prawns and cook for 5 mins. add salt and sugar
step 4: cover and let steam further cook prawns.
you can also add hard boiled eggs or ikan bilis if you want
4 tablespoons oil
20 dried chillies, soaked and ground
A
3 onions, ground
8 cloves garlic, ground
3-cm piece belachan, ground
20g asam, mixed with 1/2 cup water, discard pulp and seets
salt and sugar to taste
6 large prawns, trimmed (i.e. remove beard and sharp part) and kept whole
step 1: heat oil in pot and fry ground chilli till crispy
step 2: add in A and stir. add in asam water
step 3: when gravy thickens, add prawns and cook for 5 mins. add salt and sugar
step 4: cover and let steam further cook prawns.
you can also add hard boiled eggs or ikan bilis if you want
Pink - hmmm...i got abit of peranakan blood lah...my grandma is...actually all these Nonya food...my mum can do very well..too bad since young I seldom stay with her and till now didnt get to learn from her...
Next time I go back & have dinner, i ask her to cook than take pics for you to see ok? But actually dun have to lah hor, since Sky oredi post a few pics liao...the Ayam Buah Kalak looks yummy!!!!!!!!!!!!!!!!!!!!!!!
Ant - not bad leh...your workstation so neat still...kekeke
Next time I go back & have dinner, i ask her to cook than take pics for you to see ok? But actually dun have to lah hor, since Sky oredi post a few pics liao...the Ayam Buah Kalak looks yummy!!!!!!!!!!!!!!!!!!!!!!!
Ant - not bad leh...your workstation so neat still...kekeke
my workstation neat meh? it is so pathetic small... if i take pic of the whole office, you will shocked by the arrangement and mess.. machiam in factory.. that's jap firm 'personality'...
one tip on frying beehoon, if frying alot, dun use the frying spade. use 2 pair of chopsticks to 'flip' the beehoon.. taste better and easier to cook... this trick i learnt from my dad...
ci mi is chiropractor?
one tip on frying beehoon, if frying alot, dun use the frying spade. use 2 pair of chopsticks to 'flip' the beehoon.. taste better and easier to cook... this trick i learnt from my dad...
ci mi is chiropractor?
