Soup, glorious soup...

[MLR]

Andaiz:

KopiyYing, pig's tail soup + peanut soup with chicken feet I oso like but must scoop up the oil like mad leh. (I'm a little lazy lah).

My mum taught me to let it to cool off totally, which will leave a slight harden layer on the top, which makes it easier to scoop up the oil.
And re-heat it jus b4 serving, which makes the meat/cartilages softer and gooyg, which I love.
We normally boil black beans with pig's tail/skin w/o the fat layer(trim off), chicken feet with peanuts/white beans and tons of garlic.

The veg soup that I love are: watercress with ribs, \"old\" cucumber with ribs, chinese spinach with minced pork.
Don't really like chicken soup, unless its herbal chicken soup.
Anytime, anyday fav got to be simple fresh fish slices with bittergourd and toufu.

Ewek, hving boring yong tau fu for lunch. Should hv ordered fish soup instead :stupid:

[kiasimom]

Hmmmm.... I love old cucumber soup too.


Just boil Sharkfin melon soup on Monday and the kids are loving it!

Thanks Andaiz.
Will explore the pear and white fungus soup soon :celebrate:

[Andaiz]

MLR:

My mum taught me to let it to cool off totally, which will leave a slight harden layer on the top, which makes it easier to scoop up the oil.

And re-heat it jus b4 serving, which makes the meat/cartilages softer and gooyg, which I love.

Thank, MLR, will try it next time :celebrate: ...am thinking about my old cucumber soup tonight...have yet to go for lunch...possibly something soupy again coz trying to diet ahead of the Christmas bingeing... :roll:

[MLR]

kiasimom:

Just boil Sharkfin melon soup on Monday and the kids are loving it!

Had it b4, but hvn't try to make it myself. Do you need to steam it before putting into soup or just scoop it out and put into water with pork and dried scallops to boil?
Mum not a fan of this melon, so she also hvn't cook it b4....

[Andaiz]

kiasimom:

Just boil Sharkfin melon soup on Monday and the kids are loving it!

I like that too...don't care for the real thing (didn't even serve it at my wedding...absolutely refuse to touch it) but the melon's so cool. Yeah...meybe one way out for me is to have these \"guan tong\" (cook for short while) on alternate nights too.

I'm a soup girl as you can tell... eagerly waiting kiasimom's recipe.

[buds]

kiasimom:

Wolfberries are good for eyes but red dates?

Chinese date is the fruit of a deciduous tree or shrub, not the date
palm of the Arabian Desert. Chinese date is sweet and warming and
when added in a formula, prolongs, enhances and harmonizes the effects
of other herbs. Likewise, it ensures that the herbal essence is well
circulated and the energies of the herbs are evenly distributed. It is used
by the Chinese to invigorate the spleen and stomach and is indicated for
those with poor appetite, fatigue and loose stools. Chinese date also
nourishes the blood and calms the mind. However, those with epigastric
fullness and abdominal distension should avoid taking it.

The Chinese date is processed in different ways:

Black date - The ripe food is first smoked and dried. As a result, it is
black in color. It has the most medicinal value among the three types. It
tonifies the yang of the stomach and spleen.

Red date – It’s red in color after being harvested and dried. The fruit
comes with or without kernels.

Brown date – this has the least medicinal value. It is often added to
soups for sweetness and also taken as candies and sweetmeat.

Studies have shown that:

1. It is particularly effecting in quelling digestive upsets caused by viral
hepatitis.

2. It stops the destruction of the liver tissues caused by viral hepatitis.

3. It protects the liver from toxins and the ill effects of free radicals.

4. It is rich in vitamin C.

[csc]

MLR:

Don't really like chicken soup, unless its herbal chicken soup.

Use black chicken - it's much tender and nicer. Just dip the meat in a sauce of seasame oil and sweet black sauce and it tastes really good..

Black chicken soup is supposed to be more nutritious too.

[kiasimom]

MLR:

kiasimom:

Just boil Sharkfin melon soup on Monday and the kids are loving it!

Had it b4, but hvn't try to make it myself. Do you need to steam it before putting into soup or just scoop it out and put into water with pork and dried scallops to boil?
Mum not a fan of this melon, so she also hvn't cook it b4....

I use pork bone and dried scallop for the soup base.
Scrape out the seed of sharkfin melon, peel the skin. Put it to boil till it becomes very very soft.
Use a stirrer to stir and the flesh of the melon will come off and looks like sharkfin.
I add wolfberry to the soup.
I use a slow cooker.

Ta da, the soup is ready

[kiasimom]

Thanks buds for the explanation of red dates. :celebrate:

[buds]

All this talk of hearty soup is making me :drool:!


I suppose there's a truth in this.. that there's a Chinese saying;
\"making a pot of good soup can tie a man's heart\".

And there are many free mouth watering Chinese soup recipes
here to try out. One for everyday of the week perhaps?
Here's the link. > http://www.chinesefood-recipes.com/chinese_soup_recipes/chinese_soup_recipes.php

Or you can just go to the main page of this site @ http://www.chinesefood-recipes.com/

They have extended dishes related to Chinese and Asian cooking.
There are so many recipes in the Chinese Desserts that are also
darn appetizing right now. After yesterday's surgery, i guess i'll
just go into the wholesome vegetable and fish soup first, before
resuming to slurp the meat-based soups...