Old cucumber Soup

Ingredients

1 old cucumber abt 1 kg, seeded and cut into large pieces with skin
1/2 large dried squid
10 red dates, soaked and seeded
500g pork bones, blanched
salt & pepper to taste


Method

1. Cut the squid into half, length-wise, cut one half into 2 cm pieces and wash them thoroughly.

2. Place all the ingredients into a large pot and add water to cover. Bring to boil and simmer for 2 - 3 hours.

3. Add salt & pepper to taste.

Three-coloured carrot Soup

Ingredients

2 large carrots, cut into chunks
1 green radish, cut into chunks
1 white radish, cut into chunks
2 sweet corn cobs, cut into thick slices
500g pork bones, or 2 chicken breast with bones, blanched
1/4 piece of large dried squid

salt & pepper to taste



Method

1. Cut the dried squid into half, length-wise and cut into 2 cm pieces and wash them thoroughly.

2. Put all the ingredients, into a large pot. Add water to cover. Bring to boil and simmer for 2 hours.

3. Add salt & pepper to taste

Salted Vegetable Soup

Ingredients

2 pieces of salted pickled mustard green, soaked for 15 mins
2-3 preserved plum (shantou brand)
500g pork bones blanched
2-3 tomatoes, quartered - removes seeds

salt & pepper to taste


Method

1. Place all the ingredients into a large pot and add water to cover.

2. Bring to boil and simmer for 1 1/2 - 2 hours. Add salt & pepper to taste.

Lotus Root Soup

Ingredients

1 long lotus root, cleaned and thickly sliced
500g pork bones, blanched
1/2 large dried squid
10 red dates, soaked and seeded

salt & pepper to taste


Method

1. Cut the dried squid into half, length-wise, and cut one half into 2 cm pieces and wash them thoroughly. Keep the other half for future use.

2. Place all the ingredients into a large pot and add enought water to cover. Bring to boil and simmer for 2-3 hours. Season to taste.

Lemon Grass Chicken Soup

Ingredients:

1 kg mid-joint wings
400gm shallot (peeled only - retain whole piece)
4 stalks lemon grass/serai (smashed)
500 ml water

Seasoning:
some salt to taste
1 cube of chicken stock

Marinade:
1 1/2 tbsp oyster sauce
1/2 tbsp dark soy sauce


Method

1. Wash & drain dry the mid-joint wings, then season with some salt, leave aside for 30 mins.

2. After 30 mins, season with 1 1/2 tbsp oyster sauce & 1/2 tbsp dark soy sauce, use a spoon to stir it until sticky or mix well and leave it aside for 30 mins.

3. After 30 mins, put the patted lemon grass, shallot, seasoned mid-joint wings and chicken stock cube into a claypot, add 500 ml water bring them to boil.

4. When see boiling bubbles, reduce to small fire to continue to boil for 30 mins.

5. 10 mins before time due, add seasoning to taste, then let it continue to boil for 10 mins, then off fire, to serve.


Note: This soup works well for a windy tummy, can be eaten by all members of the family.

Spinach Eggdrop Soup

Ingredients:
150g spinach or kow ki chye(removes stems and wash)
1 egg (beaten)
200g Minced pork
20 pieces fishballs
1 pkt of soft silken toufu (soak in hot water)
4 bowls stock or water (1 bowl = 250 ml)
salt to taste

Seasoning for minced pork
1 tsp light soya sauce
1/4 tsp pepper
1 tbsp cornflour
(abve 3 item mixed well with minced pork then add in 1/2 tsp sesame oil)



Method:

1. Bring water to boil, add 1 piece chicken stock cube to make stock soup.

2. Once water boiling hot, add in the minced pork, then let it cooked.

3. When the minced pork is cooked, add in toufu, fishballs, when fishballs float up, remove the fishballs put onto a plate

4. Add in spinach then when it turn to more greenish, off fire.

5. Pour in the beaten egg and cover.

6. After 5 mins, ready to serve.

Sour & Hot Soup (simple & easy)

Ingredients:

200gm meat (cut into strips)
100gm Needles mushrooms (soak tap water drain dry)
1 stalk coriander (cut into lengths 2 inches)
1 piece of Chinese Beancurd (orange label)- soak in hot water then cut into strips
5gm dried dark fungus (soak water, cut into strip)


Gravy:

1/2 tsp salt
1/2 tsp dark soya sauce
1/4 tsp sesame oil
1 tsp vinegar
1/4 tsp pepper

Thickening:
1 tsp tapicoa flour
1 tbsp water


Method:

1. Boil water, add dark soya sauce, then let it boil. Once boiling hot, add strip meat, needle mushrooms, dark fungus, beancurd strip, then cover let it boil.

2. After boiled, add thickening, let it boil, then serve.

3. When serve, pour white rice vinegar into bowl with pepper then add in the soup, then add seasame oil, coriander to taste.

Chicken Feet in Slow Cooker

Chicken Feet in Slow Cooker

Ingredient
20 pcs red dates (seedless)
200gm peanuts
12 pcs of chicken feets (claw chop off)
1 pc of dried orange peel skin (soak water, scrap off the internal white skin)
4 pcs of dried mushroom
2 slices of ginger (old ginger with skin)
2 pcs of honeydates (no sugar coated)
8 bowls of water

salt to taste

Method
1. Chop off chicken feet claw, blanch in hot boiling water for 10 mins.

2. Blanch peanut, once water boiled off fire, drain dry.

3. Soak dried orange peel skin in water 10 mins, then once it soft, scrap off the internal white skin.

4. Pour hot boiling water into the slow cooker, then cover, once it boiling, add in the chicken feet, orange peel skin, ginger, red dates, peanuts, dried mushroom, honeydates. After adding all the ingredient, make sure the water-level must be about 2.5cm below the cover of the slow cooker. (then it will not overflow)

5. Turn to high, then let it cook for 3 hours.

Chicken feet are good gel and tonic for limbs of the body
Peanuts are good in water circulation, cooling of lungs, remove phelgm
Ginger are good for detox, remove coolness in the body

Fried Green Bean Starch Sheet, Hot & Sour Soup

Fried Green Bean Starch Sheet
yield: 5 to 12 persons
Ingredient:
1 pkt of green bean starch sheet (tianjin brand)
100gm prawn meat (before deshelled is 200gm)
100gm lean pork (soft leg meat, cut into strip)
3 dried mushroom (soak, strip)
1 yellow onion (strip)
1/2 carrot (strip)
2 red chillies (strip)
100g beansprouts (soak in vinegar, drain dry)

Garnishing
2 eggs

Gravy:
1 rice bowl of chicken stock (1 bowl = 300ml)
1 tsp salt
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp M.S.G.
1/2 tbsp black vinegar (chin kang brand)
1/4 tsp sesame oil
1/4 tsp pepper


Method:

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Soak the green bean starch sheet (GBSS) in tap water for 1/2 hr then cut into small long pieces.

3. Season the prawn with 1/4 tsp salt, 1/4 tsp sugar or M.S.G., 1/4 tsp of cornstarch, 1/4 tsp huatiao, 1/4 tsp pepper, use hand to mix them well and set it aside for 15 mins.

4. Beansprouts soak in 2 tsp of vinegar (for crunchness)for 10 mins then drain dry.

5. Onion either yellow or purple, cut them into thin slices. By cutting the side of the chillies then remove the seeds, cut into strip.

6. Chop garlic into fine pieces. Pat and cut the ready-soaked mushroom into strip.

7. Cut the GBSS into strip using chopper, have to roll them up then cut, then it will line out nicely look like kueh teow strip.

8. Prepare the gravy: 1 bowl of chicken stock, 1 tsp salt, oyster sauce, stir well, add M.S.G., sugar, black vinegar, sesame oil, pepper, then leave it a side.

9. Boil water in the wok, when water boil, put in GBSS then stir it well, once its boil, remove and drain dry.

10. Add oil to the wok, add garlic to fry until fragrant, then add yellow onion, chilli, fry until fragrant, add mushroom, stir under high fire, sprinkle huatiao wine, add gravy let it boil, add in lean meat, stir, add in prawn stir again, add a bit black soya sauce, add beansprouts, stir, reduce to medium fire, add green bean starch sheet (GBSS), stir fry them evenly until you see the side of the wok boiling, got slightly bubble. Then off fire, dish up on a plate.

11.Prepare garnishing: 1 tsp cornflour, 1 tsp water, a pinch of salt, a little pepper, 2 eggs (beat all together), grease the pan, then pour in the beaten eggs, let it spread over the pan evenly, once looks cooked, flip them over, then let them cook until almost well done, remove, cut into strip.

12.Garnish the stripped eggs over the plate of fried green bean starch sheet.



Hot & Sour Soup

Ingredient
100gm sea cucumber (cut into strip)
100gm lean pork (cut into strip)
1 box of silken toufu (cut into strip)
2 slices of black fungus (5gm dry wt)
100gm of cuttlefish (cut into strip)
50gm szechuan mustard green (cut into strip)
2 stalks of coriander leave (chinese parlsey)
2 eggs

Garnishing:
5 pieces of chilli padi (strip)
2 stalks of spring onion (thin strip)
3 slices of young ginger (cut into thin strip)

Gravy:
6 rice bowl of chicken stock (1 rice bowl is 300ml)
1 tbsp of dark soya sauce
1 tbsp of sugar
2 tsps of salt
1 tsp M.S.G.
2 tbsps of black vinegar (Chin kang brand)
1/4 tsp of sesame oil
1/4 tsp of pepper
1 tbsp of chilli oil


Method

1. 500gm of chicken bones, blanch in hot water, then remove, add 8 bowls of water to cook it, let it boil in high fire for 5 mins, then reduce to low fire to boil for 1 hour, the water will be about 6 bowl left.

1. Cut lean pork into strip, season the meat with 2 tsp light soya sauce, 1/4 tsp pepper, 1/4 tsp sugar, stir well, add sesame oil, leave it aside for 15 mins.

2. Wash sea-cucumber and drain dry, no need to treat it, cos you will add it to boil the soup. Cut sea-cucumber into strip.

3. Dry mushroom must soak until soft, then pat and cut it into thin strip.

4. Soak the szechuan mustard green for 1 hour until the chilli is gone, then taste for saltness, if too salty, soak again. After that, cut them into strip.

5. Already soaked Black fungus, cut it into strip. Cut cuttlefish into strip.

6. Prepare the gravy: 6 bowl of chicken stock, add 2 tsp of salt, 1 tbsp of dark soya sauce, 2 tbsp of black vinegar (chin kang brand), 1 tbsp sugar, 1/4 tsp of pepper, 1 tsp M.S.G.

7. Wok hot, put 2 tbsp oil then put 2 slices of ginger, 1 stalk of spring onion to fry until fragrant remove.

8. Oil still in wok, sprinkle huatiao wine, add gravy to cook until boil.

9. Add some sesame oil to the meat then add to the wok to cook.

10. Add all the ingredient except cuttlefish add last.

11. Prepare thickening: 4 tbsp of water and 4 tbsp of potato starch stir them well, put aside.

12. When the soup in the wok is boil, reduce fire, stir in the thickening, let it boil, once boiled, reduce fire.

13. Beat 2 eggs then add little sesame oil, then pour in thru stirring, Add cuttlefish and garnishing, off fire, add chilli oil, some coriander leave.

14. Ready to serve.

BeiQi Soup, Si Quan Soup, Fermented Pork with Brown rice beehoon, Stew Mei Cai with chicken

Bei Qi Red Dates with Brown Rice Drink


Si Quan Da Pu Tang (Ten Treasure Herbs Soup)


Fermented Rice Shredded Pork with Brown Rice Beehoon Soup


Stew Preserved veg (mei cai) with chicken


Ingredients:

800gm chicken (chop into 4 pieces)
1 tsp light soy sauce
1 tsp dark soy sauce
1 pinch of pepper
1 tsp sesame oil

500gm of preserved vegetable (sweet mei cai in pkt form)- washed & drained dry then chopped into small pieces

Seasoning:
600ml water
2 tsp dark soy sauce

Thickening
2 tsp cornflour
5 tsp water

4 tsp cooking oil
20 gm ginger - sliced
1 tsp chilli (fresh chillies)

Method:
1. Marinade the chicken with light & dark soy sauce, pepper and stir well. then add sesame oil

2. Mix them well and put a aside for 30 mins.

3. After 30 mins, heat up the wok, once wok is hot, put in 2 cups of oil for deep frying chicken

4. Oil hot, put in the chicken parts to deep fry until slight golden brown, (but not well-cooked), remove.

5. With no oil in wok, heat up the wok, put in the chopped mei cai to fry, until dry which do not have much water content.

6. Once mei cai abit loosen, add 2 tbsp of oil to fry , add ginger to fry at one-side until fragrant. Add fresh chopped chillies, water then dark soy sauce - for coloring, let it boil, once boiled, off fire.

7. Put in the deepfried chicken on a plate then put the cooked mei cai on top, then bring to steam for 2 to 3 hours.

8. After 2 - 3 hours, scoop up the chicken on a plate.

9. Prepare thickening, bring the gravy from the steaming plate to boil, once it boiled got bubble, reduce to low fire, put in thickening to stir, and mix well.

10. Once its thicken, see bubble, remove, pour over the place of chicken

11. Ready to serve.

Chicken & Macaroni Soup

Ingredient
250g macaroni elbows or shells
2 chicken breasts
2 litres water
2 chicken bouillon cube (chicken seasoning)
1 tsp fish sauce
6 shallots, sliced
6 tbsp oil
2 slices day-old bread, cut into cubes
1 bunch coriander leaves, chopped
2 red chillies, sliced

Method
1. Bring a large pot of water to boil, make sure it boiling hot with big bubbles then put macaroni into boil for 12 mins. To test if macaroni is cooked, bite one piece. If it is soft but has a little ;give; it is done - as the Italians who invented this pasta called it - al dente.

2. Overcooking will make it mushy and undercooking will yield hard macaroni. When macaroni is cooked, wash under tap so shells dun stick together.

3. Simmer chicken breasts for 15 mins, in 2 litres water and add chicken bouillon cube and fish sauce. Remove chicken and diced.

4. Fry shallots in oil till brown. Remove. In remaining oil, fry cubed bread into croutons.(see below)

4. Assemble ingredients in individuals bowls, a bowl of macaroni put in 2 tablespooons of chicken meat, fried shallots and croutons. Top up with hot soup and garnish with coriander leaves and cut red chillies.


How to make croutons
Ingredient
1 tbsp of butter
2 slices day old white bread.

Method
1. Chop bread into tiny cubes.

2. Melt butter in a heavy pan, add cubes, stir fry till cubes are evenly coated and are golden brown and crisp.

3. Drain on kitchen paper if desired, cool and store in airtight container is intended for later use.

4. To microwave use same procedure, but apply less butter and microwave on high for 3 minutes. Toss in between once or twice, to let cooking be even.


Note:
1. To save time, throw all the heels in a bread wrapper and freeze until you are ready to make croutons.

2. Use them in salads, on soups, or for your favorite stuffing.

3. You can also throw them in a blender for flavored bread crumbs.

Fat Burning Soup

I am putting it here for people who are interested but at your own risk.

Author: Mrs Leong

The menu was from Sacred Heart Memorial Hospital for overweight heart patients who must lose weight rapidly and safely in preparation for surgery.

The fat burning soup consist of 6 LARGE ONIONS, 2 LARGE GREEN BELL PEPPERS, 1 BUNCH OF CELERY,1 28-OUNCE CAN WHOLE TOMATOES, 1 LARGE HEAD CABBAGE and 1 PACKAGE LIPTON SOUP MIX. I didn't use the soup mix, I put some soup bone instead. I didn't put any celery either because I have low blood pressure.

The dieter soup diet last about a week long, if you follow the plan strictly you can lost about 10-15 lbs.

Day 1: Eat only the basic Fat Burning Soup and fruits.

Day 2: - It’s an all veggie day. Eat the Basic Fat Burning Soup with additional fresh or canned vegetables until you are stuffed.

Day 3 – Today is a combination of the first two days. Eat all the basic fat burning soup, fruits (except bananas) and vegetables you want but no potato.
If you have eaten for three days as directed above, and have not cheated, you will find you have lost 5 to 7 pounds.

Day 4: - Eat only the Basic Fat Burning Soup and bananas and drink non-fat milk and water. Eat as many as 3 bananas, drink two eight-ounce glasses of non-fat milk, and drink as many glasses of water as you can.

Day 5: - Today is beef and tomatoes day. You may have 10-20 ounces of lean beef (or chicken without skin or fish) and a 28-ounce can of whole tomatoes or as any as 6 fresh tomatoes today. Try to drink at least 6-8 glasses of water this day to wash away the uric acid in your body. East the basic Fat Burning Soup at least once today.

Day 6: - Now it’s beef and vegetable day. Eat to your heart’s content all the beef and vegetables you want today. You can even have two or three steaks today if you like with green leafy vegetables but no baked potato. Be sure and eat the Basic Fat Burning Soup at least once today.

Day 7: - Eat only brown rice, unsweetened fruit juice and vegetables. Again, stuff yourself. Be sure to have the soup at least once today.

By the end of the seventh day, if you have not cheated on the above diet, you will have lost 10-17 pounds. If you have lost more than 15 pounds, stay off the diet of two full days before resuming the diet gain from the day one. This seven-day eating plan can be used as often as you like. As a matter of fact, if correctly followed, it will clean your system of impurities and give you a feeling of well being as never before.


(adapt from http://www.wretch.cc/blog/mrsleung)

Stew Chicken with Chestnut - tonic soup

Ingredient

1/2 chicken
250gm dried chestnut
100gm garlic
salt to taste


Method

1. Clean, rinse and cut chicken into pieces, parboil them in boiling water.

2. Use hot water to soak the chestnute until soft, remove the centre skin.

3. Remove the stems of garlic and then rinse.

4. Put chestnut to cook in boiling water for about 40 mins, then add in chicken for another 20 mins.

5. Check whether the chicken is soft, also the chestnut, then off fire.

6. Add salt to taste.


This soup nourish vitality, strength the body, help in blood circulation.

Eight Treasure Soup

Ingredients:600g pork ribs
200g carrots
150g lotus root
5 pcs of figs (wu hua guo)
20g fox nut
20g lotus seeds
20g dried lily bulbs
20g barley
Method:1. Wash and chop pork ribs into pieces. Peel and cut carrot into pieces, wash and cut lotus root into pieces. Boil 12 bowls of water, put in the ingredients.

2. Boil at high heat for 10 mins, lower the heat, simmer for another 2 hours. . After 2 hours, add 1/4 tsp soy sauce and 1/4 tsp salt. . Serve hot.

Tom Yam StrawMushroom Soup

Tom Yam straw mushroom soup (requested by my friend nick – toast from irc)

Ingredients
1 yellow onion (quartered)
1 stalk of lemon grass (sliced)
4 pieces dried/fresh mushroom (sliced)
1 tbsp chilli powder
1.5 litre water
2 pieces of limau purut leaves (Kaffir Lime)
½ can of straw mushroom (halved)
4 chilli padi
2 tomatoes (quartered)
80ml lime juice
2 tbsp oil
¼ tsp salt

Method:
1. Heat the oil in a saucepan, fry lemon grass and onion until fragrant. Add mushroom and chilli powder, then add water, bring to boil.

2. Add in straw mushroom, chilli padi and limau purut leaves to cook for 30 mins. Lastly add in tomato and lime juice, season with salt. Serve hot.
(recipe from ‘Grandma’s Soup’ cookbook)

Tomato Soup

Ingredients:4 - 5 tomatoes (middle-size)
2 eggs (beaten)
1 stalk of parsley
1 pc of chinese silken beancurd (optional)

Seasoning sauce:
1 tbsp of cooking oil
2 1/2 bowl of water
1 tbsp of light soya sauce
Method:1. Soak the tomatoes in the hot boiling water for 1 min, then wash thru cold water.
2. To peel off the skin - slightly cut a cross from the back centre of tomato, then start to peel from the base downward. Then put aside. Cut the tomatoes into half then cut into 9-parts.
3. Put 2 tbsp of oil in the wok once the oil is hot, off the fire, then put 1 tbsp of light soya sauce. Turn on the fire, put in the tomatoes to fry.
4. Once the tomatoes gives a fragnant smell, add in 2 1/2 bowl of boiling water, let it boil in the wok. Add pepper. If you wan to add beancurd - once tomatoes in the wok is cooked, that means the soup is boiled, add in the toufu. Then let the soup boil again.

5. Once bubbles floating in the soup, off the fire, add beaten eggs and cover the wok for 3 mins. Then open the cover, sprinkle with parsley, it will be ready to serve.