CHINESE SOUP RECIPES
- Thread starter nicatan
- Start date
lao niang, u very cute leh
DANG GUI (hokkien) = type of chinese herb
dong gua (my dear, is CANtonese) = shld b winter melon
juz a word of caution, if ur blood pressure's low, dun eat too much liang stuff too often. my auntie kenna, get giddy spells & almost fainted at a hawker ctr
KA, we'll all b anticipating ur tomato veg hor, mai siam mai siam
hurray ant, we hold u 2 ur word, next gathering, u'll cook the chk legs
skylar, i'll sms u the code word tonight
DANG GUI (hokkien) = type of chinese herb
dong gua (my dear, is CANtonese) = shld b winter melon
juz a word of caution, if ur blood pressure's low, dun eat too much liang stuff too often. my auntie kenna, get giddy spells & almost fainted at a hawker ctr
KA, we'll all b anticipating ur tomato veg hor, mai siam mai siam
hurray ant, we hold u 2 ur word, next gathering, u'll cook the chk legs
skylar, i'll sms u the code word tonight
aquarius_888
New Member
No probs lah! As long as I know how to make decent food, cakes. kekeke
skylar, ya thought of getting one then can start baking.
skylar, ya thought of getting one then can start baking.
skylar, best is to add abit of oil so that the chicken will not stick to the plate/ alum foil. but don't add too much lah..
lina, roasted chicken leg is so much easier than cheesecake, so definitely no problem! but provided gathering date is on the date i'm in SG n not on some flight back to SG lor...
ka, my email addy is [email protected]
i realised i don't have any of your hp no leh.. pm me your hp no leh..
lina, roasted chicken leg is so much easier than cheesecake, so definitely no problem! but provided gathering date is on the date i'm in SG n not on some flight back to SG lor...
ka, my email addy is [email protected]
i realised i don't have any of your hp no leh.. pm me your hp no leh..
me juz now 'fa zhan' for 1 hour, coz in discussion with boss.. my poor legs are so tired now...
skylar n sch, the chicken leg can put on alum foil or metal plate lah.. no need to wrap it up.. missus, we are roasting a chicken here, not zi bao ji recipe leh.. have fun roasting.. must take pic n upload n show us k...
SKYLAR, JUST GET ALL PURPOSE SEASONING AND RUB THE CHICKEN WITH IT AND OIL/ BUTTER!!!
sch, u got buy those miso paste or not? how come failed attempt leh???
skylar n sch, the chicken leg can put on alum foil or metal plate lah.. no need to wrap it up.. missus, we are roasting a chicken here, not zi bao ji recipe leh.. have fun roasting.. must take pic n upload n show us k...
SKYLAR, JUST GET ALL PURPOSE SEASONING AND RUB THE CHICKEN WITH IT AND OIL/ BUTTER!!!
sch, u got buy those miso paste or not? how come failed attempt leh???
Ant.. Whahaaa...
Zi bao ji! also good idea ah.. i just printed out ur recipe, ltr go try see how.. kekeke...
okok.. I SEE LIAO.... GAM XIA!!! KEKEKE...
miso soup very salty leh.. dun drink too much ah.. wait u all lak mor ah!! wahahaha...
wei... anyone got any those simple 1dish kinda recipe bor??
Zi bao ji! also good idea ah.. i just printed out ur recipe, ltr go try see how.. kekeke...
okok.. I SEE LIAO.... GAM XIA!!! KEKEKE...
miso soup very salty leh.. dun drink too much ah.. wait u all lak mor ah!! wahahaha...
wei... anyone got any those simple 1dish kinda recipe bor??
ok tonight's one dish meal was prompted by skylar. MUI FAN!
originally it's a simply her recipe, but lao niang made a bit of changes.
chop chop curry pok, everything done in 15 mins! depending on your hand leg how fast
1. prepare chicken stock (about 2 cups enough for 2 people) and cornflour, salt and pepper and 1 tbsp fish sauce
2. beat 1 or 2 eggs
3. fry garlic
4. when fragrant, throw in prawns, fish, CRAB STICK, fish cake, sotong... up to you la. at this stage can add a dash of muah yew if you want
5. when ingredients almost cooked, throw in chye sim and button mushroom if you want
6. when cooked, set aside
7. then add chicken stock mixture to wok until bubbly
8. then add egg slowly through the fork
like that nia. then pour over rice and JIAK!
originally it's a simply her recipe, but lao niang made a bit of changes.
chop chop curry pok, everything done in 15 mins! depending on your hand leg how fast
1. prepare chicken stock (about 2 cups enough for 2 people) and cornflour, salt and pepper and 1 tbsp fish sauce
2. beat 1 or 2 eggs
3. fry garlic
4. when fragrant, throw in prawns, fish, CRAB STICK, fish cake, sotong... up to you la. at this stage can add a dash of muah yew if you want
5. when ingredients almost cooked, throw in chye sim and button mushroom if you want
6. when cooked, set aside
7. then add chicken stock mixture to wok until bubbly
8. then add egg slowly through the fork
like that nia. then pour over rice and JIAK!
aquarius_888
New Member
Thanks Pink! I will go carrefour take a look!
feel much better liao. but hor, do you girls realise that sometimes when you're on medication, your dreams are very strange? mine last time like all nonsensical, short short one. kinda like channel flipping 
Ka- got a recipe from a friend for fish porridge:
Ingredients:
. 1 1/3 cup rice (for 4 pax)
. 6-7 huge dried scallops (soak it in hot water)
. roughly 300-400g of deboned fish slices (ngor he, cod or salmon) Marinate it with fish sauce and hua tiao chiew
. 150g of sliced pork loin (to sweetened the porridge naturally)
. one handful of silver 'ikan bilis' (really small kind, without any bone)
. 2-3 slices of ginger (to get rid of the fishy smell) Optional
To garnish (optional)
1. fried shallots
2. chinese parsley
3. pepper
4. sesame oil
5. preserved vegetable for 'salty' purpose
How:
Use rice cooker to cook, takes about 3 - 3 1/2 hours, which can be used to cook porridge, soup and stewing (no spilling or watching over the fire)
Method:
1. Cook rice as usual, but tripple the water used
2. Add in the dried scallop (press it before adding it) together with the water soaked.
3. After 2 hours, add in the pork slices, fish and ginger.
4. Half hour before done, add in the ikan bilis.
5. From time to time, do check the water level in porridge depending on your preference, if too dry, add more water.
6. After 3-3 1/2 hours (it will become like cantonese 'chok') porridge is ready to be served. Garnish it before serving.
* salt doesnt need to be added anymore due to the fish sauce used in marinating the fish and flavours from dried scallops, ikan bilis and pork are too good to be true
Ingredients:
. 1 1/3 cup rice (for 4 pax)
. 6-7 huge dried scallops (soak it in hot water)
. roughly 300-400g of deboned fish slices (ngor he, cod or salmon) Marinate it with fish sauce and hua tiao chiew
. 150g of sliced pork loin (to sweetened the porridge naturally)
. one handful of silver 'ikan bilis' (really small kind, without any bone)
. 2-3 slices of ginger (to get rid of the fishy smell) Optional
To garnish (optional)
1. fried shallots
2. chinese parsley
3. pepper
4. sesame oil
5. preserved vegetable for 'salty' purpose
How:
Use rice cooker to cook, takes about 3 - 3 1/2 hours, which can be used to cook porridge, soup and stewing (no spilling or watching over the fire)
Method:
1. Cook rice as usual, but tripple the water used
2. Add in the dried scallop (press it before adding it) together with the water soaked.
3. After 2 hours, add in the pork slices, fish and ginger.
4. Half hour before done, add in the ikan bilis.
5. From time to time, do check the water level in porridge depending on your preference, if too dry, add more water.
6. After 3-3 1/2 hours (it will become like cantonese 'chok') porridge is ready to be served. Garnish it before serving.
* salt doesnt need to be added anymore due to the fish sauce used in marinating the fish and flavours from dried scallops, ikan bilis and pork are too good to be true
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