Showing posts with label Soup ~ Quick Boiled (滚汤). Show all posts
Showing posts with label Soup ~ Quick Boiled (滚汤). Show all posts

Tuesday, 19 June 2012

Tom Yum Talay (Hot And Sour Seafood Soup)


Have being craving for Clear Tom Yum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon). Initially I bought a packet of tom yum "seasoning" from Phuket which I wanted to try but after seeking some advice from Amy (Mothering Corner), I decided to try out her recipe using fresh ingredients instead of instant tom yum paste or seasoning.

Thursday, 24 May 2012

Chicken Rice Using Happy Call Pan


My inspiration of this dish came from my boy who loves to eat chicken rice but he hates those bits and pieces of crashed garlic or ginger that are hidden in between the rice which some of the chicken rice stalls added. So in order to let him enjoy his favourite food and at the same time prepared it in a more healthier way by reducing the oil and salt used, I decided to incorporate my HCP Claypot Rice method into this cooking this dish.

And to cut short the cooking process and get everything ready for meal in a quicker time, Happy Call Pan (HCP) method definitely comes in handy for those who owns one. But don't worry if you don't because you still can apply this recipe using your rice cooker(use broth according to rice cooker method) as well as normal claypot which would produce similar result too.


STEAMED CHICKEN RICE
(using Happy Call Pan)


My Happy Call Pan version of Steamed Chicken Rice which is done in less than 30 minutes.


(Serves: 2- 3 |       Preparation: 5 minutes |        Cooking: 25 minutes)

Ingredients:
1/2 Portion of Chicken, around 500 - 550g
3/4 Teaspoon of Sea Salt
3/4 - 1 Tablespoon of Ginger Juice
1.5 Cup Cooked Uncooked Long Grain Rice
3 Cups Chicken Broth(refer to the broth recipe below)
1 Stall of Lemon Grass, cut into 2 sections and lightly pound
4 Garlic Cloves, lightly pound
3 Slices of Ginger
1 Teaspoon Sesame Oil
2 Knots of Pandan Leaves

Method:-
1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the sea salt all over the chicken together with the ginger juice(the marinade helps to tenderise the meat of the chicken during cooking).

2. At the meantime, rinse the rice thrice and drained well. Add 1 teaspoon of sesame oil in the Happy Call Pan (HCP), saute the garlic, ginger and lemon grass till fragrant, stir in the drained rice together with the pandan leaves, 1/4 teaspoon salt and continue to pan-fry for another 1 to 2 minutes till the rice is fragrant and dry(grains can be seen separated individually).

3. Slowly pour in the chicken broth and give the mixture a quick stir. Cover the pan(don't lock) and let the mixture simmer on the lowest heat for about 3 - 5 minutes till the soup broth reduce by half.

4. Next open the HCP, place the marinated chicken on top of the rice. Cover(lock) and continue to simmer for another 15 - 20minutes depend on the size of the chicken. (try pushing a skewer or chopstick into the flesh of the drumstick if the juices run clear out of the hole its cooked)

5. Off the heat and the chicken rest in the HCP for another 5 minutes before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tips:-
~ Use the same measuring cup(from the rice cooker) to measure both the rice and broth for this recipe.

~ 4 Chicken Drumsticks or 6 wings can be used to replace 1/2 portion of the chicken according to your preferences.




CHICKEN CABBAGE SOUP


This is one of my favourite childhood soup which my great-grandmother used to cook together with her signature Hainanese Chicken Rice. Often she would choose between using Napa Cabbage or just normal Cabbage together with some minced meatballs or fish balls to enhance the flavour of the soup. And since then, this is one of my favourite soup which I would cooked to go with my chicken rice.


(Makes: 1.5 Litres      | Preparation: 5 minutes         | Cooking: 20 - 25 minutes)

Ingredients:
1 Medium Size Napa Cabbage (Chinese Cabbage)
2 Chicken Drumstick or 3 Sets Chicken Bones
2 Slices of Ginger
4 Garlic Cloves
2 Stall of Spring Onion, cut into sections
1 Teaspoon of Cooking Oil
1.8 Litre of Water
Some Fish balls, optional

Method:-
1. Remove the leaves of the Napa Cabbage, rinse with water and cut it into thick slices. Set aside.

2. Using a medium stock pot, saute garlic, ginger and spring onion with 1 teaspoon of cooking oil until fragrant. Add in half portion of the Napa Cabbage and fry till almost wilted.

3. Add in water and bring the mixture to boil. Lower the heat and simmer for about 20 minutes and you can use some of the stock for cooking the chicken rice above and reserve the rest for later use.

4. Before serving the soup with the chicken rice above, bring it to boil and add in the remaining cabbage and fish balls if using and let it simmer for about 5 minutes, season with salt and it's ready to be served.


In about 30 minutes of time, you can enjoy a pan of quick and easy homemade chicken rice which is healthy, less greasy and plus points are you don't need to do a lot of washing for this. For more short-cuts method, you can even replace the chicken broth with water or ready bought stock broth(eg: Swanson Chicken Broth) from the supermarkets.

Hope you would enjoy my version of Steamed Chicken Rice which is prepared using Happy Call Pan. For more recipe on using Happy Call Pan you can refer to the link HERE.

Tuesday, 10 April 2012

{Korean Cooking Project} Kimchi Tofu Soup - 김치순두부찌개


Kimchi Stew (김치 찌개) is one the Korean's favourite soup which is available all year round at their dinning table. It is sometime known as either "Kimchi Soup, Kimchi Stew or Kimi Jjigae " which is all referring to a pot of piping red hot soup made with Kimchi, Tofu and Meat or Seafood.

Although I have being to Korea about 2 years ago during our winter trip (read more HERE),  I have never come across my mind to learn how to prepare Korean dishes at home. As friendly speaking I am not a fan of their well-known appetizer; Kimchi(김치) or Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. (stay tune for my upcoming Korean Rice Cake with Ramen - Rabokki)


KIMCHI TOFU SOUP
(김치순두부찌개)


Recently I am into watching Korean drama craze whereby it makes it curious and keen to learn some of their basic homecook dishes shown in the drama such as Kimchi Stew(김치 찌개), Spicy Korean Instant Ramen, and Japchae(잡채) and etc. So without hesitate I loot back quite a number of Korean Ingredients(read more HERE) to start this Korean Cooking Project.


(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g of Kimchi(김치)
200g of Chicken Fillet, cut into strips
150 - 200g Napa Cabbage(大白菜), cut into thick sections
1 Box Silken Tofu, cut into thick section
2 Stalks of Spring Onion, cut into sections
1 Medium Brown Onion, sliced
3 Garlic Cloves, minced
2 Tablespoons of Gochujang(고추장)
600ml Of Boiling Water
Salt and Pepper


Method:-
1. Place a hot pot or pan on the stove, saute minced garlic with some 1 teaspoon of sesame/cooking oil till fragrant. Add in chicken fillet and cook till it changes colour to almost white.

2. Add onion, spring onion, kimchi and gochujuang and give it a quick stir till combine before adding water and bring to boil.

3. Add in napa cabbage and simmer over the mixture over medium low heat for about 10 minutes.

4. Lastly add in tofu and simmer for about another 5 - 7 minutes. Season with salt and pepper to taste, garnish with extra spring onion or cut chilli.

5. Serve hot with steamed rice.

For the first dish of my Korean Cooking Project, I would like to share with you this simple "Kimchi Tofu Soup ( 김치순두부찌개)" which could be prepared in about 15 minutes time.  And this is definitely a perfect soup for cold weather such as rainy days to go with a bowl of hot steamed rice or ramen.


JAPCHAE(잡채)
(Preview)


Stay tune for my next Korean dish which is known as "Japchae(잡채)", or also known as "Korean Stir-fry Noodles with Beef and Vegetables". 

Monday, 19 September 2011

Yang Sheng Le(养生乐) - Cordyceps Concentrated Herbal Soup

Last monthly, I have bought a few bottles of these Yang Sheng Le(养生乐), concentrated herbal soup from Fairprice during one of it's promotion. And for your information this concentrated soup is a collaboration by two trusted brand names Eu Yan Sang and MAGGI. Although for most of us this might be just another "instant" soup base which enables you to prepare quick and easy soup within minutes but with some extra bits of ingredients you could also turn this into a once pot dish too.

To enjoy and prepare these delicious herbal soup, what you need to do is to dilute the mixture with water and simmer it for about 20 minutes before serving. Yan Sheng Le Concentrated Herbal Soup is also endorsed as the "Healthier Choice" by the Singapore Health Promotion Board and as well with the following :-.

~ All Natural
~ No Preservatives
~ No Added MSG
~ No Added Artificial Colouring/Flavoring

Retail Price: From S$7.50 per bottle onwards

Ingredients: (serve 3 - 4)
1 Bottle of Cordyceps Concentrated Herbal Soup
1 Black Chicken (乌鸡) or 600g Chicken Pieces
1 Litre Boiling Water
Some Wolfberries and Red Dates

Method:-
1. Trim and cut the black chicken into quarters, rinse and blanched in a pot of boiling water for a about 3 minutes. Remove, rinse and set aside.

2. Empty contents of herbal concentrate from bottle into 1 litre of boiling water and mix well.


3. Add chicken pieces, bring to boil.


4. Lower the heat and simmer for 20 minutes and serve hot.


These concentrated Herbal Soup comes in a few different types of flavour but we loves the American Ginseng Concentrated And Cordyceps Concentrated most. The photo shown above is Black Chicken with Cordyceps Herbal Soup in 20 minutes. The Cordyceps Concentrated Herbal Soup consist of 5 herbs such as :-  Cordyceps, Bei Shan Shen, Bei Qi, Yu Zhu and Chi Pi which provides nourishing goodness for the body.


Friday, 20 May 2011

[S$20 Budget Meal] Baked Tom Yum Chicken, Lime and Mango Salad, Sweet Corn and Tofu Soup

For this set of Budget Meal I took about roughly an hour from the preparation to cooking whereby I multi-task two different dishes at one time. It is pretty quick and easy after you pop-in the prepared mid-joints into the oven, you will have more time to prepare the Tofu soup which takes you less than 15 minutes. And overall for this set of Thai Fusion Budget Meal I spent about S$7.80 to feed a family of 4.

This is similar to cream of corn soup but in Asian style with clear soup broth and whole corn kernels instead of the blending the corn kernel. The adding of tofu give it an extra texture for this soup as well as boost up protein intake for kid. (this recipe is specially dedicated to my best friend, Joyce who loves tofu and sweetcorn combination)

Ingredients: (serves 2 - 3)
1 Box of Silken Tofu, cut into 1" cubes
1 Fresh Sweetcorn, remove the corn kernels
2 Medium Tomato
1 Egg, lightly beaten
1 Litre of Water
1/2 Knorr Chicken Stock Cubes

Thickening:
50ml Water
1.5 Tablespoon Cornflour/Potato Flour

For this recipe I took extra steps in preparing the tomatoes by boiling it in water to remove the outer skin to have a smooth texture for the kid. But you can always omit this step if you are in a rush by using just the cut tomato wedges with skin on.

Method:-
1. Bring a small pot of water to boil, drop in tomatoes and let it boil for 1 minute(you will see the skin starting to peel off from the tomato) before you remove and soaked them in ice water.

2. Slowly peel off the outer skin of the tomato, cut into halves and scoop out the seeds. Chop them into big chunks and set aside.

3. Bring 1 litre of water to boil, add in sweetcorn kernels and stock cube then let it simmer for about 5 minutes before adding in the tofu cubes.

4. When the mixture comes to boil, let it simmer for another 2 minutes, lower the heat and stir-in the cornflour mixture(mix water and cornflour together)till the soup thickened.

5. Turn off the heat, swirl in the beaten egg till cooked through. Add in tomato chunks.

6. To serve, ladle soup into serving bowls, garnish with chopped spring onion and dash of pepper.

Total cost for this dish is about S$2.70 with breakdown shown below:-
Cost of Ingredients:
~ Sweetcorn = S$0.60
~ Silken Tofu = S$1.50
~ Egg and Tomatoes = S$0.60


Other than Tofu and Sweetcorn, spicy food is also one of Joyce favourite selection of dish. For this recipe I marinated the mid-joints with 2 tablespoons of store bought Tom Yum paste together with some fresh lemongrass and lime juice for extra refreshing taste and fragrant. If you prefer higher level of spiciness, add in 1 – 2 bird eyes chili (sliced) into the marinade ingredients.

Ingredients: (make 8 mid-joints)
8 Chicken Mid-Joints
2 Stalks of Lemongrass, lightly pound and sliced into sections
2 Tablespoons of Tom Yum Chili Paste
Juice of 1/4 Green Lime

Seasonings:
1 Teaspoon Light Soy Sauce/Fish Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon of Cornflour
1 Teaspoon of Sesame/Olive Oil

Method:-
1. Trim and rise the mid-joints, pat dry with kitchen paper towel then marinate it with all the above ingredients and seasonings for at least an hour in the fridge.

2. Arranged the marinated mid-joint together with the marinade on prepared baking tray line with baking paper or aluminium foil.

3. Bake the mid-joints in oven toaster for about 30 minutes turning at least twice or more for more even colour. OR

*4. Bake in preheated 180 degree oven for about 25 or till cooked through(turn at least twice for even coating of colour).

5. Remove and serve together with Mango Salad.

Total cost for this dish is about S$3.50 with breakdown shown below:-
Cost of Ingredients:
~ Chicken Mid-joints = S$2.80
~ Lemongrass = S$0.20
~ Tom Yum Paste = S$0.50


LIME AND MANGO SALAD

The cold mango salads will definitely draw great attention if you can get hold of sweet and juicy mango that is full of flavour. But if you can’t try at least to find the ripe and decent type instead of those that are hard and sour.
Ingredients: (serves 2)
1 Honey Mango, about 200g
1 - 2 Bird Eyes Chili, sliced
1 - 2 Shallot, sliced and chopped
Grated Rind of 1 Green Lime
1 Tablespoon of Fresh Lime Juice
1/4 Teaspoon Fish Sauce
1/4 Teaspoon Sugar

Method:-
1. Peel of the skin of the mango and cut the flesh into 1cm cubes, set aside.

2. Combine all the remaining ingredients together in bowl, mix well before tossing in the mango cubes.

3. Quick and a quick stir, wrap the bowl with cling wrap and keep in the fridge until serving time.

Total cost for this dish is about S$1.60 with breakdown shown below:-
Cost of Ingredients:
~ Mango = S$1.00
~ Green Lime = S$0.40
~ Chili and Shallot = S$0.20


Thursday, 21 April 2011

[April $20 Budget Meal] Seaweed and Minced Pork Soup, Fried Bitter Gourd Omelette and Ma Po Tofu

I have being craving for those Cze Char style Seaweed Soup recently and after asking around for a quick and easy recipe. I managed to settle on Alice's version where she is very patience to guide me through  the steps during one of our chat on MSN. Her method was pretty good with boiling of  fresh ikan bilis stock and she also share on how to "clean" the seaweed by frying it dry in a non-stick pan which will enhance it's fragrance and at the same time removes any dirt that is trapped in between the seaweed.

This set of Budget Meal cost about S$6.60 which is good enough for 2 - 3 servings.

SEAWEED SOUP

Ingredients: (serves 2 - 3)
1/4 Portion of Dried Seaweed, cut from a 20cm round
60g Minced Pork
2 Garlic Cloves, lightly pound
1 - 2 Slices of Ginger
1 Stalk of Spring Onion, cut into sections
1 Medium Tomato, cut into wedges
1 Egg, lightly beaten
1 Litre Hot Water
1/2 Cube or Knorr Ikan Bilis Stock

Method:-
1. Marinate minced pork with light soy sauce, sesame oil, pepper and corn starch for about 5 minutes.

2. Heat up 1/2 Tablespoon of oil in a soup pot, saute ginger, garlic and spring onion till fragrant then add in minced pork and continue to stir-fry for a few minutes till cooked through.

3. Pour in hot water and bring to boil, add stock cube, let it simmer for 2 - 3 minutes. Remove the garlic, ginger and spring onion before adding in the tomato and seaweed.

4. Turn off the heat, slowly swirl in the beaten egg and serve.


Total cost for this dish is about S$1.80 with breakdown shown below:-
Cost of Ingredients:
~ Seaweed = S$0.40
~ Egg = S$0.20
~ Tomato = $0.20
~ Minced Pork = S$1.00


Whenever we visit any Cze Char(煮炒) stalls, we will always order either their "Bitter Gourd Omelette" or "Egg Foo Yong(芙蓉蛋)". Here we can also prepare a simple version of this delicious omelette dish at home according to personal preference. If you are not sure on how to choose the bitter gourd, you can always ask the stall owner for help. But if you are getting it from supermarket, just try to get those with bright jade green colour and wider pattern lines so that they are not on the extreme bitter taste.

BITTER GOURD OMELETTE

Ingredients: (serves 2 - 3)
2 Large Eggs
100g (1/3 Portion of a Medium) Bitter Gourd, thinly sliced
2 Garlic Cloves, finely minced
1 Teaspoon of Light Soy Sauce
Dash of Pepper and Sesame Oil
1.5 Tablespoon Oil for frying Omelette


Method:-
1. Before cooking the bitter gourd, add 1 teaspoon of salt and marinate for 5 minutes, wash and squeeze dry to reduce the bitter taste.

2. Heat up oil in frying pan, saute garlic until fragrant. Add in bitter gourd and mix well.

3. Stir-fry the bitter gourd until soft, slowly swirl in the beaten egg (beat egg, light soy sauce, sesame oil and pepper together till combined) .

4. Pan-fry at medium heat until set, turn it over and continue to fry until golden brown.

5. Dish up and serve.


Total cost for this dish is about S$0.90 with breakdown shown below:-
Cost of Ingredients:
~ Bitter Gourd = S$0.50
~ 2 Eggs = S$0.40


It has being long since I last set my wok with this popular Chinese dish which is known as Mo Po Tofu(麻婆豆腐). It has a combination of tofu (beancurd) and minced meat that cooks in a spicy chili and bean based sauce. For this home version of Mo Po Tofu, I used the instant Lee Kum Kee Mo Po Tofu sauce which is slightly mild compare to the original "spicy" taste that we ate from Chinese Restaurants.

MA PO TOFU

Ingredients: (Serves 2 - 4)
90g Minced Pork
250g Soft Tofu, dice in 1" cubes
2 Garlic Cloves, finely chopped
1/2 Teaspoon Sugar, optional
1 Packet of Lee Kum Kee's Ma Po Tofu Sauce

Method:-
1. Preheat frying pan with 1.5 tablespoon of oil and saute minced garlic till fragrance before adding in the minced pork.

2. Stir-fry minced pork till cook through, pour in Lee Kum Kee Sauce For Ma Po Tofu and simmer for 10 seconds.

3. Slowly add in the drained tofu and give it a quick stir to absorb the flavour from the Ma Po sauce and slightly thickened. (You can add in some sugar to balance the spicy and salty taste from the sauce)

4. Dish up on serving plate, sprinkle with some chopped spring onion and serve immediately with warm steamed rice.


Total cost for this dish is about S$3.90 with breakdown shown below:-
Cost of Ingredients:
~ Silken Tofu = S$1.50
~ Lee Kum Kee Sauce = S$1.40
~ Minced Pork = S$1.00


Using simple ingredients like EGG and TOFU you can also whipped up something delicious like what we had for dinner. And I am sure most of you can also come out with some other delicious dishes using these simple ingredients too. Most important you know what is good for your family and  I am sure you will try to incorporate as many healthy ingredients as you can in your daily cooking.


Wednesday, 16 March 2011

[Blog Event] 2 Dishes plus 1 Soup

Recently we have come out a blog event on $20.00 Budget Meal with aim to encourage those who loves to prepare simple homecooked meal to share with us their meal planning and budget tips. We hope to take this opportunity to learn from each other on how to plan and prepare some quick and easy nutritious dishes even with minimum sum of budget given.

So far I have a few responds and enquires from readers but I do hope to see more supporter(s) for this event if you/your helper do prepared a budget meal smilar to this post. For example below shows the 2  Dishes plus 1 Soup menu which I spent a total of S$19.20 to prepare and serves 4.



STIR-FRY BITTER GOURD WITH EGG

Ingredients: (serves 4)
1 Small Bitter Gourd(苦瓜), about 150g
1/2 Tablespoon Dried Shrimps, soaked till soften
2 Eggs
3-4 Garlic Cloves, minced
50ml Hot Water

Seasonings
1 Teaspoon Chicken Stock Powder
Dash of Light Soy Sauce


Methods:-
1. Remove seeds from the bitter gourd and slice it thinly before rubbing it with with 1 teaspoon of salt. Rinse well with water and set side to drain.

2. Preheat a frying pan with 1 tablespoon of oil, saute dried shrimp(pound lightly before use) until fragrant, add in garlic and continue to fry for another 10 seconds before adding in the drained bitter gourd.

3. Fry for a another 10 seconds, add in powder chicken stock, water and let it simmer for 2 minutes.

4. Lastly crack in eggs, give it a quick stir and simmer till the mixture became thicken.

5. Add in dash of light soy sauce, stir, dish up and serve.


Bitter Gourd (苦瓜) being rich in all the essential vitamins and minerals, especially vitamin A, B1, B2, C and Iron. It can also be use to treat complications such as hypertension, eye complications if consume regularly. For this quick and nutritious dish it cost around S$2.10 with breakdown shown below:-

Cost of Ingredients:
~ Bitter Gourd = S$1.00
~ Egg = S$0.40
~ Dried Shrimp and Garlic  = S$0.70




STEAM KURAU FISH WITH SALTED VEGETABLES

Ingredients: (serves 4)
400g of Kurau Fish(马友鱼), tail portion
150g of Preserved Salted Vegetable, cut into slices
2 Fresh Shittake Mushroom, thinly slice
1 - 2 Stalks of Spring Onion, cut into sections
3 Slices of Ginger, cut into thin strips
1 Chili, seed removed and cut into slices

Seasonings:
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine


Method:-
1. Clean and remove any scales from the fish, rinse and pat dry using kitchen paper towel. Set aside.

2. Rinse salted vegetables under tap water, drain well and cut into slices. Put 1/3 portion of it on steaming plate together with some ginger and spring onion before placing the fish on top.

3. Top fish with the rest of the ingredients and drizzle with seasonings.

4. When the pot of water comes to boil, steamed fish over medium high heat for about 12 - 15 minute till the fish is cooked through.(you can test using a fork to flake the fish meat after 12 minutes to check)

5. To serve, drizzle some extra sesame oil and dash of pepper on it and spoon some sauce at the bottom of the fish to moist the fillet and enhance the taste.


  Out of the 3 dishes, this steamed fish is consider to be the most expensive as the Kurau Fish cost around S$3.00per 100g. Total cost for this dish is about S$14.40 with breakdown shown below:-

Cost of Ingredients:
~ Kurau Fish Tail = S$12.90
~ Salted Vegetable = S$0.60
~ Mushroom = S$0.40
~ Chili and Spring onion = S$0.50



BLACK MOSS TOFU SOUP


Ingredients: (serves 4)
1 Box of Silken Tofu, cut into small cubes
50g Minced Pork
1 Tablespoon of Black Moss, soaked in water till soft
1 Shallot, finely chopped
2 Slices of Ginger, optional
1.2 Litres Hot Water
1/2 Chicken Stock Cube
1 Tablespoon Cornflour Solution
Some chopped Spring Onion


Method:-
1. Rinse the beancurd and cut into small cubes. Rinse the soften black moss and cut into shorter lengths.

2. Marinate mince pork with 1.5 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 1.5 teaspoon cornflour and dash of pepper. Stir well and set aside.

3. Heat up 1/2 tablespoon of oil in soup pot, add in chopped shallot, ginger and saute it till fragrant.

4. Add in minced pork, press and stir with a spatula to break the pork into bits.

5. Pour in water and let it simmer for about 5 minutes before adding the stock cube, beancurd and black moss.

6. When the mixture comes to boil again, stir in some cornflour solution(mix 1 tablespoon cornflour with 1/2 tablespoon water) to thicken the soup.

7. To serve, top with ground pepper and chopping spring onion or coriander.


This quick and easy soup is done in less than 15 minutes of cooking time which you can prepared while steaming the fish so that you do not need to reheat it before serving. Total cost for this dish is about S$2.70 with breakdown shown below:-

Cost of Ingredients:
~ Silken Tofu = S$0.90
~ Minced Meat = S$1.00
~ Black Moss = S$0.50
~ Shallot and Spring onion = S$0.30



For more read up or ideas on how to submit your homecooked dish for this event, you can also refer to these 2 submission below:- or follow the link HERE. Hope to see your entry soon, closing date EXTEND to next Sunday, 27 March 2011, 2359 Hours.


SINGAPORE: with total costs of S$19.50


2 Dishes, 1 Soup (两菜一汤 ) by WaiFong of Fong's Kitchen Journal

BANGKOK: with total cost of THB 340 or S$14.30

2 Dishes plus 1 Soup by Amy of  Mothering Corner




Closing Date: Sunday, 27 March 2011, 2359 Hours.

Wednesday, 25 August 2010

Fish Slice & Bitter Gourd Porridge

In Singapore do you know where to eat the best fish soup or fish porridge? I believe for those who loves fish soup, you must have tried those stalls located at Amoy Street (厦门街) food centre, level 2 such as "Piao Ji Fish Porridge - 標記鱼粥" and "Han Kee Fish Porridge - 漢記鱼粥". But have you thought of cooking your very own version of Fish Soup with your desire ingredients. Today let's take a look on how easy we can prepared a homecook fish soup within 30 minutes by using some bitter gourd and fresh fish slices to cook teochew style fish porridge.

Bitter gourd clearing and refreshing which helps nourishing Qi, kidney and spleen, liver and improve eyesight effectiveness. It also has certain treatment effect on sores, heat stroke, fever, and other diseases. On the other hand, bitter gourd has high content of vitamin C, with prevention of scurvy, protect cell membrane and prevent atherosclerosis, improve stress ability such as the role to protect the heart. You can even use this as beauty products to achieve fairer skin with its moisture, calm and moisturizing the skin, especially in hot summer, apply it icy cold bitter gourd slices on the face can immediately lift the skin irritation.

Ingredients: (serves 2)
250g of Fresh Fish Slices
100g of Bitter Gourd, cut into thin slices
2 rice bowl of cooked rice
1 Tomato, cut into wedge
2 stalks of Spring Onion, cut into section
2 slices of Ginger
4 Stalks of Lettuce
800ml Water
Salt or Chicken cube for seasonings
Chopped Spring Onion and Parsley, garnish
Dry Shallot and Shallot Oil


Tips:
  • You can use any kind of fish slices that are suitable for making soup such as: sheng yu, grouper, red snapper, mackerel and etc.
  • If you buying the fish in the wet market you can also seek advice from the stall helper to get some good choice.
  • f you are hesitated to eat bitter gourd due to it taste, you can rubbed some salt on the cut slices give is some squeeze, rinse it in water so as to reduce the bitterness taste.



From the steps below, you will notice that this is a very simple and nutritious soup which can be easily done in less than 30 minutes. And if you have time, you can prepared a pot of fish stock using fish bone and anchovies as main ingredients which will gives the stock an even more flavorful taste.

Method:
1. Prepared all the ingredients, preheat the soup pot with 1 teaspoon of oil, add spring onions and ginger and saute it until fragrant then add in bitter gourd and continue to fry for another 10 seconds, pour in 800ml of water.
2. Bring the mixture to boil again, add in fish slices and tomato cook for another 1 minute on medium high heat.
3. Turn off the heat, season with salt to taste.
4. Place each bowl of rice in a big soup bowl, scoop the hot soup mixture over the rice.
5. To serve garnish with some spring onion, coriander, shallot oil for extra flavour.

But if you prefer to have the soup and rice separately like normal fish soup with rice, you can always go ahead without adding the rice into the soup. For more information if you wish to read the Chinese version of the fish soup recipe, please click here. (Click HERE for recipe) Posted by Picasa


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