Monday 10 April 2006

Lotus, Black Bean & Peanut Soup


I always want to learn and cook those double-boiled soup sold in Chinese restaurant or herbal soup stall such as "Lotus and Pork Ribs Soup", old cucumber soup, ginseng chicken and etc. For this soup I added some black beans, peanut and cuttlefish which brings out more intense flavour and the cuttlefish definitely help to add bonus points to the soup. 


Ingredients:
500g Of Pork Ribs
600g Fresh Lotus root, 
100g Soup Peanuts
50g Black Bean
5 Red Dates
1/2 Tablespoon Wolfberries
1 Small Cuttlefish
1.5 Litres Of Water

Methods:
1. Rinse and soak the cuttlefish till soft then cut into thick strips.
2. Rinse and scaled pork ribs in boiling water then rinse well.
3. Wash and cut the fresh lotus roots into thin slices and set aside.
4. Soak peanuts and black bean in hot water for 15 minutes, rinse and drain then set aside. 
5. Put all the ingredients in a pot, add suitable amount of water and bring to boil.
6. Lower heat and simmer for at least an hour or more till beans are soften. Season with salt to taste and serve. 
7. Alternatively you can transfer mixture from step 5 to a slow-cooker and cook on AUTO for 2 - 3 hours low heat. 
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6 comments:

  1. Anonymous7/8/07 10:08 am

    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. Cuisine Paradise7/8/07 12:28 pm

    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. Anonymous8/8/07 1:44 pm

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

    cheers
    stephanie

    ReplyDelete
  4. alServices7/11/07 1:52 pm

    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. Cuisine Paradise7/11/07 2:11 pm

    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. Ling29/5/11 9:42 pm

    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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Ellena (Cuisine Paradise)

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