Showing posts with label Lotus Roots. Show all posts
Showing posts with label Lotus Roots. Show all posts

Wednesday, 30 May 2012

{With Recipe} Eat With Your Family Day!


As most of us has read from newspapers or online media(s), the Singapore government has designated last Friday, May 25, as Eat With Your Family Day. This is to urge people to strengthen family ties through the "simple act of sitting down and taking a meal together" more frequently despite of each other busy schedules.

The annual "Eat With Your Family Day", is always falls on a Friday before the start of the mid-year school break for students. And this event is not only about food and eating but it also about relationship building and enjoying relationship as 'a family that eats together stays together’. In order to show supports to this annual event, some of the participated companies also allows their employees to leave work at 5pm on the last Friday on school term in May to have dinner with their family in order to promote strong family ties.


STEAMED EGG WITH HUAI SHAN AND LOTUS ROOT


Although our family often eats together during most of the mealtime, but in order to support and promote this event, I have made a new "Steamed Egg" dish using Huai Shan And Lotus Root instead of the usual minced meat, seafood or century egg.


(Serves: 2-3        | Preparation: 5 minutes       | Cooking: 15 minutes)

Ingredients:
100g of Fresh Huai Shan, grated/jubilee
50g Fresh Lotus Roots, thinly sliced
2 Egg(55g) Each,
50ml Drinking Water
1/2 Tablespoon Wolfberries
Dash of Sesame Oil
1/4 Teaspoon Salt

Method:-
1. Remove the outer skin of the huai shan, rinse and pat dry. Using a grater to either grate or shred it like what shown on the above picture. (squeeze off any liquid from the grated huai shan and set aside)

2. Next repeat the same procedure using a slice grater to cut thin slices off from the lotus root. (If you don't have any slice grater, you can use knife to cut thin slices from the lotus root too)

3. First arrange half the amount of huai shan in the steaming bowl, cover it with a layer of lotus root then top with the remaining huai shan before arrange the rest of the louts root on it.

4.Whisk the egg in another bowl together with dash of sesame oil and salt plus 50ml of water till combined.

5. Strain the mixture through a fine sieve gently over the prepared steaming bowl with huai shan and lotus roots.

6. Arrange the wolfberries on the lotus root, cover the dish with cling wrap or aluminum foil. Steam the egg custard over medium high heat for about 15 minutes.

7. To test if the egg mixture is cooked, insert a chopstick or skewer into the mixture, if clear liquid flows out means it is cooked. Remove and serve with steamed rice.

This is how my "Steamed Egg With Huai Shan and Lotus Root" look when scoop out from the dish. It has a combination of soft custard like egg plus a bit of crunch from the lotus root and huai shan. Perhaps if you prefer a more thicker egg like dish, you can increase the number of egg to 3 and water to 70ml to have a firm steamed egg dish.

This is one of our family favourite vegetable dish, "Stir-fry Broccoli And Cauliflower with Walnuts". As each of us have our own preference, I decided to combine both broccoli and cauliflower together so that we could pick up what we like. Adding of either walnuts of pine nuts for this dish gives it a nutty flavour and as well as enhance the texture of the dish with some crunchy bites.

Hope you would like my quick and simple homecook dishes. Remember even a simple dish makes a happy family when everyone gets to sit and eat together at least once or twice a week. If proper mealtime is impossible, try to start off with breakfast, tea-break or even supper.

Monday, 31 January 2011

Five Treasure Soup

This is the 4th random recipes that I have picked up from Philips, MyKitchen (www.philips.com.sg/kitchen) recipes site. Since this Thursday is Chinese New Year, I am sure most of you would like to prepare one or two simple Chinese New Year Auspicious soup to impress your guests during mealtimes. For example: The Lotus Root symbolise abundance and unity while Dried Scallop on the other hand means gold and wealth.

This is a very simple and delicious soup which requires minimum effort in preparation. As you can see from the photo there are about 4 main ingredients such as "Chicken", "Lotus Roots", "Dried Scallop" and "Shiitake Mushroom" and I make use of some ingredients that has natural sweetness and fragrant like Sweetcorn, Water Chestnut and Red Dates to flavour the soup instead of stock cubes.

Ingredients: (serves 4)
2000ml Hot Water
2 Skinless Chicken Drumstick with Thigh, washed and trim
300gm Fresh Lotus Root, cut into thick slices
6 Fresh Water Chestnuts, skin removed lightly smashed
2 Corn Cobs, washed and cut into sections
3 Dried Shiitake Mushrooms
3 Medium Dried Scallop
4 Red Dates
1/2 Tablespoon Wolfberries


To prepare this soup without running to and from the stove to check the heat and etc, it would be great if you have a Philips brand or any other suitable rice cooker that has "SOUP" cooking function. As what you need to do is just put everything in and press COOK which you can refer to a similar cooking instruction by MyKitchen below.

But don't worry if all you have is only stove or slow-cooker, you can still cook this soup by following the method shown.

Method:
1. Wash the lotus roots thoroughly, making sure there is no soil in the holes. Cut the lotus roots into 1cm thick slices. Discard the ends.
2. Wash and clean all ingredients thoroughly with tap water.
3. Blanch chicken pieces briefly into boiling water before cooking.
4. Bring 2 litres of hot water to boil in a large soup pot, add in all the ingredients except wolfberries and let it simmer on low heat over the stove for about 1 hour or so. OR
5. For slow-cooker, cook it on AUTO for about 2 hours, stirring the mixture at least twice during cooking time to make sure the ingredients are evenly cooked through.


ORIGINAL RECIPE FROM PHILIPS (MyKitchen):

Five Treasure Soup



Preparation Time: 15 Minutes                         Cooking Time: 1.5 hours

Ingredients: (Serves 5)
2200ml Hot Water
3 Cubes Chicken Seasoning
2 Skinless Chicken Breasts, washed and cut into quarters
300gm Fresh Lotus Root, cut into thick slices
1 Peeled Carrot, cut into wedges
2 Corn Cobs, washed and cut into sections
4 Seeded Red Dates
3 Dried Shitake Mushrooms

Method:
1. Wash the lotus roots thoroughly, making sure there is no soil in the holes. Cut the lotus roots into 1cm thick slices. Discard the ends.
2. Wash and clean all ingredients thoroughly with tap water.
3. Blanch chicken pieces briefly into boiling water before cooking.
4. Put the hot water, the chicken cubes, the blanched chicken pieces and the last 5 ingredients into the inner pot of the rice cooker. Close the lid.
5. Press the MENU button to select the SOUP cooking mode. Press TIMER and set for 1.5 hours.
6. Press COOK/REHEAT button to start the soup cooking process. At the end of the cooking process, you will hear a beep.
7. The COOK/REHEAT light will switch off and the KEEP WARM light will switch on to indicate that the rice cooker has automatically switched to the KEEP WARM mode.
8. The KEEP WARM mode ensures that the soup is kept piping hot till you serve it.


With such a quick and easy recipe above I am sure you would like to explore more recipes from Philips MyKitchen at www.philips.com.sg/kitchen for coming Chinese New Year too. If you are interested to find out more about Philips Rice Cookers series, you can refer to the website link HERE. Lastly you can also share with us any of your quick and easy recipes using rice cooker by leaving your tips and message at the comments post column.


Friday, 28 January 2011

Lotus Roots And Tricolour Beans Soup

This Tricolour Beans Soup is replicated base on my memory from the “Hearty Soup” that I always ordered during my visit to “Fragrant Hong Kong Pork Rice” at Hong Lim Food Centre(behind Chinatown Point Mall). I am sure for those who frequent that food centre during lunch hours would have at least tried one of their varieties of steam rice and this homecook soup. If I remember clearly their soup consists of peanuts, black-eyed peas, chicken feets, dried mushroom, dried shellfish and etc that make it full of flavour.

As for my home consume version I have added lotus roots, red beans, red dates, wolfberries and dried tangerine peel to it. Below is my recipe for this soup.

Ingredients: (Serves 2 - 4)
1 Medium Section Lotus Roots, 150g
10 Pieces of Chicken Feets
50g Red Beans
50g Soup Peanuts
50g Black-eyed Beans
5 Pieces of Dried Shiitake Mushrooms
1 Piece of Dried Tangerine Peel, soaked till soften
4 - 6 Red Dates
1/2 Tablespoon Wolfberries
1.8 Litres Hot Water

Method:
1. Mixed all the beans together in a big bowl, add hot water and soak them for about 5 minutes till a bit soften. Rinse a few time, remove any decay beans and set aside.
2. Soak the dried tangerine peel in water till soften, use a small spoon scrapped out the white pith from the peel to prevent bitterness.
3. Blanched the chicken feets in boiling water, rinse well and get ready a soup pot with 1.8 litre of water.
4. When the water boils, add in all the ingredients except wolfberries and let it simmer over medium heat for 5 minutes before low the heat and let it simmer for about an hour or so till the beans are soften and soup is flavourful.
5. Add in wolfberries, season with salt and serve.

Note:-

~ You can replace the chicken feets with chicken drumsticks, pork ribs or etc.



We loves the taste and texture of this soup especially with a hint of refreshing fragrant from the tangerine peel. But if you feel that these soup takes up too many ingredients that is not available from your pantry, you can always mix and match with your own preference according to the ingredients you have. But if you have tried and love the SOUP from "Fragrant Hong Kong Pork Rice", this recipe is worth giving a try.



Saturday, 24 May 2008

Lotus Root, Pumpkin & Pearl Bean Soup

Look at these beans, they look beautiful right? I love to add some of these Pearl Beans while cooking soup for the family. It will add a nutty flavor and creamy texture to the soup but then since it will get cook and turn soft pretty fast, you can only add them into the soup 20 minutes before the soup is done. Do not add too early or else you won't be able to find the whole bean itself.


It had being a long time ever since I used this little jewels in my soup. So today, since I had found some fresh and lovely Pearl Bean Pods in the market, I decided to use it together with some Pumpkin and Lotus Roots to make this wonderful nutty and hearty soup. Posted by Picasa

Ingredients:
300g Pork Ribs
1 Medium Section of Lotus Roots, about 200g
10 - 15 Pearl Bean Pods (珍珠豆)
1/4 (200g) Wedge of Australia Pumpkin, cut into thick chunk
1 Medium Carrot, peel and cut into thick slices
5 Red Dates(红枣 )
1/2 Tablespoon Wolfberries(枸杞子)
4 - 6 Cloves Of Garlic
2 Slices Of Ginger

Methods:
1. Wash and trim the pork ribs then scald in boiling water and rinse again.
2. Wash, peel and cut the lotus roots into thin slices.
3. Remove the beans from the pods and rinse well.
4. Heat up the a soup pot with some oil, then saute the ginger and garlic till fragrant then add in the pork ribs, lotus roots and carrot, stir and saute for another 2 - 3 minutes on very low heat.
5. Add about 1.5 litres of water and bring it to boil.
6. Simmer the soup for about 30 minuter then add in the pumpkin and pearl beans and continue to simmer for another 20 - 30 minutes
7. Season it with salt or stock cubes according to your preference.

Notes:
a) I use the Australia Pumpkin which is more Orange in colour and sweeter compare to the local pumpkin which is more towards the yellowish colour side.
b) You can replace pork ribs with lean meat or chicken according to your preference.

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

Saturday, 11 March 2006

Lotus Root, Water Chestnut & Loquat Soup

After a long search, I managed to find this Loquat which is also called the “枇杷果“ in Chinese. This fruit is very good for Expels Heat from the Lungs, Eliminate Sputum and stop coughing due to Heat. It’s sort of difficult to get this fruit in Singapore due to Season problems. This taste of this soup is very smoothing, full of fragrant and is hard to describe. It’s a mixture of flavour with Lotus Roots, Pear, Water chestnut and Loquat. You had to try it out in order to understand how’s the taste like….. At first I still thought it should be sort of sweet soup…but to my surprised it’s not……..


Do give this soup a try if you love Fruity soup and it's really give you a very Refreshing taste during this hot summery weather......

Ingredients:
380g Lotus Root(莲藕)
250g Water Chestnuts(马蹄)
3 Chinese Pears(鸭梨 )
4-5 Loquats(枇杷果)
3-4 Candied Dates(蜜枣)
$2 Lean Pork(ard 225g)

Methods:
1. Wash and peel lotus roots, rinse then cut into pieces.
2. Peel water chestnuts and wash.
3. Wash pears and cut into pieces.
4. Peel Loquats, cut a 1 or 2 of it into halves.
5. Rinse candied dates.
6. Wash lean pork, scald and rinse with water.
7. Brig suitable amount of water to boil, add all ingredients and bring to boil.
8. Transfer the soup to a slow cooker and simmer on low the heat for 2 hours and serve. Posted by Picasa

Wednesday, 1 March 2006

Lotus, Huai Shan & Pork Ribs Soup

Recently I had being cooking this Lotus, Huai Shan & Pork Ribs Soup at least once a week. This is recommend by one of the Zhong Yi around my areas as to help improving the Qi. It consists of the fresh Huai Shan: which tastes sweet and nourishes the lungs and kidneys, strengthens the spleen, stops diarrhea, uplifts the spirit and benefits Qi. And according to her, this soup also helps to improve the appetite of young children and adults during hot weather. You can add about 2 slices of BeiQi: Strengthens the Heart, promotes urination, lowers blood pressure and boosts the immune system.


Ingredients:
300g Of Pork Ribs(软骨)
1 Medium Piece of Fresh Lotus(连藕)
1 Fresh Huai Shan(淮山), around 15-20cm long
4-5 Red Dates(红枣)
1-2 Stalk Dang Sheng(当参), cut into 1"
1 Teaspoon Ji Zi(杞子)

Methods:
1. Wash and trim off the fats from the pork ribs then blanched in hot water and rinse well.
2. Next boil a pot of water around 1.5 litres then add in all the ingredients, except for the Huai Shan and bring it to boil then simmer for about 25 minutes.
3. Add in the fresh huai shan only before you want to drink the soup and let it come to boil and switch off the heat.
4. Season with salt or stock cubes then serve hot.

Notes: If you can't find fresh huai shan, you can replace it with those dried type. Used about 5-6 pieces. Posted by Picasa

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