Monday, 10 April 2006

Lotus, Black Bean & Peanut Soup

I had always wanted to learn how to cook those double-boil Lotus & Pork Ribs Soup that is sold in most restaurants or herbal soup shops. I just wondering other than Lotus and Pork Ribs, what are other ingredients that is inside the soup. So for this time round, I had tried adding in some black bean, peanut and cuttlefish.....And... Emmm..... We love the taste... It's sweet and strong taste is almost the same as those Lotus Soup at the stores.......


Ingredients:
$3 - $4 Of Pork Ribs
2 Sections Of Fresh Lotus root, about 600g
100g Peanuts
50g Black Bean
4 - 5 Red Dates
1/2 Tablespoon Jizi
1 Small Cuttlefish
1.5 - 2 Litres Of Water

Methods:
1. Wash and soak the cuttlefish till soft then cut into thick strips.
2. Wash and scaled the pork ribs in boiling water then rinse well.
3. Wash and cut the fresh lotus roots into thin slices and set aside.
4. Wash both the peanuts and black bean then soak in warm water for a while. Drain and set aside.
5. Put all the ingredients in a pot, add suitable amount of water and bring to boil.
6. Turn to medium-low heat and boil for 3 hours, sprinkle some salt to taste and serve.
7. Or you can cook on slow-cooker for 1 hour high heat and 2 - 3 hours low heat. Posted by Picasa

6 comments:

  1. Hi!

    I tried your recipe minus the black beans cos i wasn't too fond of them. The soup turned out good!! But i think it might have been more favourful with the black beans :) and the fact that i cooked with a metal pot, might have caused it too. I will try it again! Practice makes perfect right?

    thanks!
    stephanie

    ReplyDelete
  2. Halo.. Stephanie,

    Thanks for your feeback. Em.. actually the black bean won't make the soup taste yuck! :) Rather it will make it tastier and it's good for blood ciculation and "Pu". If u wan to cook this soup over stove, the best is used claypot and stew it over low heat for at least 1.5 hrs then you will get a really nice long boiled soup..... or just dump all in slow cooker and you will get almost the same effect too... :)

    ReplyDelete
  3. Thanks for the tip! Will try making the soup again soon!In the meantime, Happy National Day!

    cheers
    stephanie

    ReplyDelete
  4. Hi Ellena,
    Really love your blogg! I constantly return to your blogg for cooking ideas. On your recipe here, may I know what is Jizi? Also, the cuttlefish, do you use the dried cuttlefish or raw? Thanks!

    ReplyDelete
  5. Halo...Devnahouse,

    Thanks for dropping by. Em... Jizi is actually wolfberries(Gou qi zi) :) Yup.. i used dried cuttlefish for this soup. HTH :)

    ReplyDelete
  6. Hi,

    I tried your recipe without the cuttlefish and it turned out to be very flavourful :D I included carrots (cos' hubby loves them) and added just enough water to cover the ingredients (about 800ml). Oh ya, I used pork soft bones instead of pork ribs - more meat, just as tender and cheaper :)

    Thanks for sharing your recipe! :)

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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