Shark's Fin Melon Soup

Ingredients:

1/2 shark's fin melon (skin and seeds removed. Chop into chunks)

1 carrot (chop into chunks)

4 dried scallops (washed and soaked with warm water)

4 dried oysters

1 chicken breast with bone (chopped into 4 parts)

12 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water with a big pot.

2. Once the water starts to boil rapidly, put all the ingredients except salt into the pot and cook for 10 minutes. Reduce the heat and simmer for 3 hours.

3. Add salt as desired.

Vegetables Chicken Soup

Ingredients:

6 stalks celery (sliced)

1 carrot (sliced)

2 potatoes (cubed)

2 large tomatoes (quartered and cook with hot water for 4 minutes. Remove the skin and set aside)

2 onions (quartered)

100g kernel corns

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

1 muslin bag

1.5-2 litres water

1 tbsp chopped Italian Parsley

Sea Salt

Coarse black pepper

Methods:

1. Boil the water in a pot. Once the water starts to boil rapidly, put the chicken into the muslin bag and cook for few minutes.

2. Add the celery, carrots, tomatoes, onions and corns into the pot. Cook for 10 minutes. Reduce the heat and simmer for 1 hour. Add the potatoes and continue to cook for another 30 minutes. Remove the muslin bag. Sprinkle the chopped italian parsley and add the salt as desired. Sprinkle some coarse black pepper.

Pumpkin, Sweetcorn & Carrot Chicken Soup

Ingredients:

300g pumpkin (sliced off the green hard outer layer and chopped into chunks)

2 sweetcorn (chopped into chunks)

1 carrot (peeled and chopped into chunks)

1 large tomato (quartered)

14 seedless red dates

1 chicken breast with bone (chopped into 4 parts and blanched with hot water. Remove and set aside)

3 litres water

salt

Methods:

1. Boil the water in the big pot. Once the water starts to boil rapidly, put the chicken and cook for 5 mins.

2. Put the sweetcorn, carrot, tomato and red dates into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Put the pumpkin in and simmer for another hour. The soup should be very sweet now. Add salt as desired.

Five Treasure Soup

Recipe mainly adapted from Cuisine Paradise.

Slight changes in the ingredients.

500g lotus root (washed, peeled and chopped into chunks)
2 sweetcorn (chopped into chunks)
1 chicken breast with bone (chopped into 4 parts)
6 dried scallops (rinsed and soaked with warm water)
4 small dried mushrooms (soaked in hot water till soften)
14 seedless red dates
3 litres water

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Lotus Root Chicken Soup

Ingredients:

500g Lotus Root (Washed and peeled. Then slice into chunks)

1 chicken breast with bone (chopped into 4 parts and blanched with hot water)

10 dried oysters (washed)

1/2 dried cuttlefish (washed)

14 seedless red dates

3 litres water

Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly, put in all the ingredients and cook for 10 minutes.

3. Reduce the heat and simmer for 3 hours. Add the salt as desired.

Pumpkin Chicken Soup (using crock pot)

                                 

Ingredients:

Pumpkin (skin removed, chopped into about 10 chunk sizes)
1 chicken breast with bone (chopped into 4 parts and blanched)
2 Dang Shen (cut into halves and washed)
1 handful Yuzhu (washed)
1 handful wolfberries (washed)
10 seedless red dates (washed)
1.8 litres hot water
Salt


Methods:

1. Put the chicken into the pot. Next, place the pumpkin on top of the chicken. Add the rest of the ingredients. Pour the hot water into the pot.

2. Turn the temperature to high and cook for 4 hours. Turn to low temperature until ready to serve. Add salt as desired.

Si Shen Soup (四神汤)

Ingredients: 

1 packet Si Shen herbs (bought from any Chinese medical halls or supermarkets)
1 chicken breast with bone (chopped into 4 parts and blanched)
10  seedless red dates (washed)
1 handful of wolfberries (washed)
2 litres water
Salt

Methods:

1. Boil the water in the big pot. 

2. Once the water starts to boil rapidly, add the chicken. Cook for 10 minutes.

3. Wash and rinse the herbs. Put the remaining ingredients into the pot and cook for 10 minutes. Reduce the heat and simmer for 2 hours. Add salt as desired.

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Snow Pear with White Fungus Soup

                                   

Serve 6

Ingredients:

1 chicken breast with bone (chopped into 4 chunks. Blanch with hot water)
3 snow pears (cored and quartered)
3 white fungus (soaked till soften. Cut away the harden parts. Cut the rest into bite pieces.)
14 seedless red dates
$1 of Chinese almonds (2/3 sweet almonds, 1/3 bitter almonds)
1 handful wolfberries
Water
Sea salt


Methods:

1. Boil a big pot of water. Once the water starts to boil rapidly, put all the ingredients except white fungus into the pot. Cook for 10 minutes then reduce to low heat and simmer for 1.5hr.

2. Add the white fungus and continue to simmer for 30 mins. Add the sea salt and stir well.

Steamed Papaya With White Fungus Sweet Soup

Serve 2

Ingredients:

1 slice of papaya (cut into 6 pieces)
1 white fungus (soaked till soften. Cut into bite sizes)
4 seedless red dates
2 tsp wolfberries
8 dried longans
Hot water


Methods:

1. Using 2 small double boil pots, divide the ingredients equally into the pots.

2. Pour hot water just enough to cover the ingredients. Cover the pots.

3. Steam for an hour. The soup should be sweet enough. Add rock sugar if you want it to be sweeter.

Snow Pears and Apples Chicken Soup

Serve 6

Ingredients:

3 snow pears (cored and cut into quartered)
2 Fuji apples (cored and cut into quartered)
1 whole chicken breast with bones. (Washed, cut into 4 pieces and blanched with boiling water)
$1 worth of mixed Chinese bitter and sweet almonds
2 carrots (peeled and chopped into chunks)
10 seedless red dates
Water
Sea salt


Methods:

1. Boil a big pot of water.

2. Once the water starts to boil rapidly, put in the chicken breast. Cook for 10 minutes.

3. Add the pears, carrots, Chinese almonds and red dates. Cook with high heat for 10 minutes before reducing the heat and simmer for 1 hour.

4. Add the apples and continue to simmer for another 1-2 hours.

5. Add some sea salt as desired.


Do not peel the fruit so that they will stay intact during the simmering. May add snow fungus too.

Old Cucumber With Dried Scallops Soup (老黄瓜干贝汤)

Ingredients:

2 small old cucumber (scrubbed and washed. Cut into big pieces and deseeded)
1 chicken breast with bones (quartered and blanched)
8 dried scallops (soaked in warm water)
12 seedless red dates
1 carrot (cut into big pieces)
3 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  add chicken and the rest of the ingredients into the pot.

3. Boil for 20 minutes.  Reduce the heat and leave the pot covered. Simmer for 2 hours.

4. Turn the heat high and add the salt.  Cool for another 10 minutes before turning off the fire.

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Black Beans Chicken Soup

Ingredients:

200g black beans (washed and drained)
1 chicken breast with bone (quartered and blanched)
12 seedless red dates
1/2 dried cuttlefish (washed)
4 dried oysters (washed)
Salt
About 3 litres water

Methods:

1. Boil the water in a big pot.

2. Once the water starts to boil rapidly,  put in the chicken and the rest of the ingredients.  Boil for 20 minutes

3. Reduce the heat and left the pot covered.  Simmer for 90 minutes.

4. Turn the heat high and add the salt.  Boil for 5-10 minutes.  Turn off the heat

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Snow Fungus With Dried Scallops Soup

Ingredients:

2 snow fungus (soaked till soften. Cut away the yellow hard parts)
1 chicken breast with bones (quartered and scalded with hot water)
8 dried scallops (soaked)
12 seedless red dates
1 handful Yuzhu
3 litres water
Salt

Methods:

1. Boil the water in the big pot.

2. Once the water starts to boil rapidly, put in the chicken and red dates.

3. Add the dried scallops and Yuzhu. Boil for 30 minutes.

4. After 30 minutes, turn the heat down. Simmer for 2 hours.

5. Add the snow fungus and continue to simmer for 30 minutes.

6. Add the salt and stir well.

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Liu Wei Tang (六味汤）

Ingredients:

1 packet of Liu Wei Tang herbs (六味汤)
500g chicken meat
12 red dates
2 tbsp wolfberries
3 litres water
Salt

Methods:

1. Scald the chicken meat with boiling water. Drain and set aside.

2. Wash and rinse the herbs. Drain and set aside.

3. Boil 3 litres of water in a big pot.

4. Once the water starts to boil rapidly, put in the chicken. Then put in the herbs and red dates. Cook with high heat for 10 minutes.

5. Turn the heat down and simmer for 2 hours or longer

6. Add the salt as desired and stir well.

American Ginseng Chicken Soup

Ingredients:

2 chicken thighs (blanched with hot water)
1.5 tbsp American Ginseng slices
1 Dang Shen (cut into 3)
12 red dates
2 tbsp wolfberries
8 pcs Yu Zhu
6 pcs Huai Shan
2.5 litres water
Salt

Methods:

1. Boil the water in a big pot.

2. Rinse the herbs. Drain and set aside.

3. When the water starts to boil rapidly, put in the herbs. Boil for a minute.

4. Add the chicken and let it boil for 20 minutes. Reduce the heat and let it simmer for 1.5 ~ 2 hour.

5. Add the salt and stir well. Turn off the heat.

Fishball Noodles With Minced Pork (Dry)

Today, I really got no idea what to cook. It's either rice, porridge or bee hoon. I wanted to cook porridge at first because I have some braised duck wings in the fridge. But I don't know what other side dishes to cook.

So my sister suggested to cook fishballs noodles. Well, it's something new... Why not?

You may add other ingredients such as pork balls, pork livers, etc.

Ingredients:

Serve 5

Soup:
2 litres water
3 tbsp ikan bilis powder
150g yellow beans

2 fish cakes (pan fried till nicely browned)
15 fishballs
5 tbsp minced pork (cook in boiling water with a strainer)
Spring onions (chopped)
Chilli padi (chopped)
Fried garlic (with oil)
Lettuces
2 packs Mee Pok or other types of noodles
Soy sauce
Sesame oil
Chilli paste (homemade or store bought)
Water for cooking noodles
Black pepper

Methods:

1. Boil about 2 litres of water in a pot.

2. Once the water starts to boil rapidly, add the ikan bilis powder and yellow beans. Simmer for an hour.

3. Prepare the fish cakes and minced meat ahead. Pan fry the fish cakes and set aside. Slice the fish cakes once cool down. Using a strainer, cook the minced meat with boiling water in a smaller pot. Drain and set aside.

4. Cook the fishballs in the soup. Set aside.

5. Put a tbsp of chilli paste, a tsp of light soy sauce, few drops of sesame oil and 1/2 tsp of fried garlic in a bowl. Ladle some soup into the bowl and mix well.

6. Boil some water in a pot. Toss the Mee Pok few times to loosen the bundles. Once the water starts to boil rapidly, cook the mee pok with a strainer for about 10 seconds. Using chopsticks to stir the noodles. Drain and place the noodle into the bowl.

7. Mix the mee pok with the chilli paste. Put some lettuces, sliced fish cakes, 3 fishballs and minced meat onto the noodles. Sprinkle chopped spring onions onto the noodles.

8. Ladle some soup in another bowl with some lettuces. Add some fried garlic and sprinkle with black pepper and chopped spring onions.

Serve with chopped chilli padi and soy sauce.

Watercress Soup

Another cooling stuff for my son to reduce the heat in his body. This soup is easy to make. Healthy and nice soup to have with the hot weather like now.

Ingredients:

2 bundles of Watercress (separate the stems and leaves, washed)
12 red dates
1 tbsp wolf berries
2 chicken bones
3 litres water

Methods:

1. Scald the chicken bones with hot water. Drain and set aside.

2. Boil 3 litres of water in a big pot.

3. Once the water starts to boil rapidly, add the chicken bones and red dates into the pot. Boil for 10 minutes.

4. Add the stems of Watercress. Simmer for 40 minutes.

5. Add the leaves and wolfberries. Continue to simmer for another 20 minutes.

6. Add salt and stir well.

Thick Bee Hoon in ABC Soup

My sister's dinner for tonight... She said its nice!

Ingredients:

500ml or more ABC Soup (with potato and carrot cubes, 2 pork ribs)
1 handful broccoli
1 handful Baby Bak Choy
Thick Bee Hoon for 1 pax (about 1 and a half handful)
Coarse black pepper

Methods:

1. Blanch the broccoli for 2 minutes. Add the Baby Bak Choy and cook for 10 seconds. Drain and set aside.

2. Blanch the thick thick bee hoon for a minute. Drain and set aside.

3. Put the thick bee hoon on a bowl. Arrange the vegetables on the bee hoon.

4. Heat the ABC soup.

5. Arrange the pork ribs, potato and carrot cubes on the bee hoon. Ladle the soup into the bowl. Sprinkle some coarse black pepper.

ABC Soup

One of the most easiest soup to make would ABC Soup. My mom always make this soup especially for my son who only loves this soup. Though he takes other soups, but ABC Soup is his all time favorite. Normally we add corn too. But since my sis has contracted chicken pox from my younger brother, we didn't add corn.

Actually I make this as a soup base for thick bee hoon. My sister can only take light food. With a lot ingredients that are 'barred' due to chicken pox, there isn't much ingredients to make soup base! So I thought of using this with thick bee hoon. Check out my next post on how to make Thick Bee Hoon in ABC Soup.

Serve 1 or 2

Ingredients:

3 pork ribs (scalded with hot water and drained)
1 potato (cubed)
1/2 carrot (cubed or sliced)
1/2 onion (quartered)
1 tomato (quartered)
1.2 litres or more water
Salt

Methods:

1. Boil the water in a pot.

2. Once the water starts to boil rapidly, put in the pork ribs and let it cook for 5 minutes.

3. Add in the carrots, potatoes, onions and tomato. Cook for 5 minutes with high heat.

4. Cover the lid and simmer with low heat for 1.5 - 2 hours.

5. Lastly, add some salt and stir well. Turn the heat off.

Yong Tau Foo Soup

Quick and simple Yong Tau Foo soup and stir fry vegetables to serve with rice for dinner today.

Ingredients:

Assorted Yong Tau Foo
10 Fish balls
10 slices ginger
2 litres water
4 tbsp ikan bilis powder
Salt
1 tbsp cooking oil

Methods:

1. Heat the oil in a pot. Sauté the ginger until fragrant.

2. Add the water into the pot and let it boil.

3. Once the water boils, sprinkle the ikan bilis powder. Cook for 10 minutes.

4. Put in the Yong Tau Foo and fish balls into the soup. Cook for few minutes.

5. Add some salt and stir. Turn off the heat.

May add some leafy vegetables too.