Sweet beginnings
Showing posts with label SOUP. Show all posts
Showing posts with label SOUP. Show all posts
Rice Noodle Soup with Crispy Fish Fillets
28.12.2012
A deliciously memorable meal
RICE NOODLE SOUP WITH CRISPY FISH FILLETS (makes 5-6 servings)
A deliciously memorable meal
ABC Soup
28.11.2012
The popular ABC soup
ABC SOUP / CHICKEN, POTATO AND CARROT SOUP (makes 5-6 servings)
4 potatoes
2 red onions (or brown onions), diced
1 large carrot
3 tomatoes
2l - 2.5l water / chicken stock
1 cubed stock
1-2 tbsp salt
1 tbsp white peppercorns, crushed (optional)
1 tbsp fish sauce (optional)
For the chicken
2 chicken Maryland (thigh + drumstick)
¼ white pepper
2 tbsp salt
Method
Marinate Maryland cuts with white pepper and a generous amount of salt for at least 30 minutes. Set aside until required.
Prepare
a bowl of cold water with some salt. Peel carrot and potatoes. Cut them
into pieces. Soak the potatoes in the water to remove excess starch until required.
Fill
a large soup pot with 2l of cold water / stock. Cut the tomatoes into
wedges and dice the onions. Drop them into the water along with the
salted chicken. Add crushed peppercorns and bring it to the boil. Reduce
heat to low. Cook for about 1-2 hours over low heat until chicken is
tender and flavours have come together.
Season the water with cubed stock, fish sauce (optional) and salt. Add carrot and simmer over medium heat for 10 minutes before adding potatoes. Simmer for another 20-30 minutes (depending on the size of the chunks) or until the potatoes are almost tender. Add an additional 250ml water and bring it to the boil again. Taste and adjust according to your preference.
Turn off the flame. Keep covered to allow the potatoes to cook through with the residual heat.
Spinach in Superior Broth
11.9.2012
Nourishing and heartwarming
Nourishing and heartwarming
SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes
5-6 servings)
350g - 400g spinach, washed
5-6 cloves garlic, flattened
1 tbsp white baits
1 tbsp anchovies
1 tbsp dried scallops
2 tbsp dried shrimps
½ tbsp oyster sauce
¼ tsp salt
1 tbsp wolfberries
1.25l - 1.5l water / chicken stock
1 century egg (optional), diced
3 Chinese black mushrooms (optional), soaked
2 tbsp peanut oil
Method
Rinse the spinach
leaves thoroughly and peel away the fibrous strings from the stems. Then
submerge them in salted water until required.
Peel the garlic and flattened them with a knife. Then soak the wolfberries in water until they are plumped. Drain and set aside. Rinse the dried scallops, dried shrimps and white baits.
To make the superior stock, heat some oil in the wok to stir-fry
the garlic, dried scallops, dried shrimps, anchovies and white baits together
for 2 minutes. When they turn slightly golden, add water / stock and bring it
to the boil. Simmer over medium to high heat for about 15-20 minutes until
flavours come together and all the dried seafood is soft.
Add oyster sauce
and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in
the wolfberries and diced century egg. Simmer for an additional 1 minutes.
Serve immediately while it's still hot.
Salted Fish Bone Soup with Silken Tofu
15.8.2012
4 salted fish bone, rinsed
2 boxes of silken tofu, soaked in salted water
10 stalks of spring onions (white parts), flattened
2-3 inch ginger, flattened
4 large cloves garlic, flattened
2.75l - 3l water / fish stock
1-2 tsp chicken powder
1 tsp sugar
flat leaf parsley
3 tbsp oil
For the pork
150g -200g pork loin, finely sliced
1-2 tbsp light soy sauce
1 tsp salt
½ tsp sugar
1-2 tsp cornflour
1 tsp water
1 tbsp oil
Method
Marinate pork with light soy sauce, salt and sugar. Mix well, stir in cornstarch. Add water to loosen the pork strips. Set aside until required.
Bring 2l of water / stock to the boil in a large ceramic pot.
In a medium-sized pan, heat oil over medium high and sauté ginger for 3-5 minutes before adding garlic and spring onion whites. Subsequently add salted fish bones. Fry them until they are slightly golden and pour them into the water / stock. Be careful not to over-fry the salted fish bones otherwise there will be nothing you can do to disguise the smoky burnt taste in the soup.
In the same pan, heat some oil. Stir-fry pork strips until golden brown. Deglaze the pan with 500ml water. Pour into the boiling pot water / stock as well.Add sugar and chicken powder.
Boil the soup for about 20-25 minutes over high heat and 30-35 minutes on low heat until all the flavors are amalgamated. Carefully drop in the silken tofu and stir gently. Simmer for another 5 minutes. The tofu will have absorbed some of the flavours so taste the soup before adding an additional 250ml hot water / stock.
Turn off the flame and let the pot sit unopened for a few minutes.
Garnish the soup with chopped spring onions and parsley. Serve with a bowl of piping hot white rice.
A strong whiff of salted fish wafting through the air
SALTED FISH BONE SOUP WITH SILKEN TOFU (makes 6 servings)
SALTED FISH BONE SOUP WITH SILKEN TOFU (makes 6 servings)4 salted fish bone, rinsed
2 boxes of silken tofu, soaked in salted water
10 stalks of spring onions (white parts), flattened
2-3 inch ginger, flattened
4 large cloves garlic, flattened
2.75l - 3l water / fish stock
1-2 tsp chicken powder
1 tsp sugar
flat leaf parsley
3 tbsp oil
For the pork
150g -200g pork loin, finely sliced
1-2 tbsp light soy sauce
1 tsp salt
½ tsp sugar
1-2 tsp cornflour
1 tsp water
1 tbsp oil
Method
Marinate pork with light soy sauce, salt and sugar. Mix well, stir in cornstarch. Add water to loosen the pork strips. Set aside until required.
Bring 2l of water / stock to the boil in a large ceramic pot.
In a medium-sized pan, heat oil over medium high and sauté ginger for 3-5 minutes before adding garlic and spring onion whites. Subsequently add salted fish bones. Fry them until they are slightly golden and pour them into the water / stock. Be careful not to over-fry the salted fish bones otherwise there will be nothing you can do to disguise the smoky burnt taste in the soup.
In the same pan, heat some oil. Stir-fry pork strips until golden brown. Deglaze the pan with 500ml water. Pour into the boiling pot water / stock as well.Add sugar and chicken powder.
Boil the soup for about 20-25 minutes over high heat and 30-35 minutes on low heat until all the flavors are amalgamated. Carefully drop in the silken tofu and stir gently. Simmer for another 5 minutes. The tofu will have absorbed some of the flavours so taste the soup before adding an additional 250ml hot water / stock.
Turn off the flame and let the pot sit unopened for a few minutes.
Garnish the soup with chopped spring onions and parsley. Serve with a bowl of piping hot white rice.
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