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Chicken Soup with Scallops and Mushrooms

One of my buddies was not well (neither was I) and I thought it’d be nice to bring her some home-cooked food as a surprise. My mum used to boil this soup when I was young. It’s one of my favourites. It goes well with vermicelli, rice, noodles or just by itself. Simple and easy yet full of nutrition and yummy!

Ingredients
Serves 6-8ppl

1 chicken, skin removed
6-8 bowls of water
a handful of dried shiitake mushrooms, rinsed
a handful of dried scallops, rinsed
2 bulbs of garlic, without peeling

Method
1. Put all the ingredients in a slow cooker.
2. Cook for 2-3 hours. Serve hot.

 
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Posted by on September 23, 2011 in Uncategorized

 

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Crab Mee Hoon

On the way home from work, I was pondering what to cook for dinner. My husband was not coming home for dinner so I wanted to cook something simple and yummy. I felt like eating fish head meehoon, a popular dish in Malaysia. But I didn’t fancy the trouble of frying the fish. I remember seeing a photo of crab meehoon before so I decided to cook that! I headed to the market and bought a flower crab. I took less than 30mins to finish cooking this dish and I was so satisfied with the taste :)

Ingredients
Serves 1-2

1 small flower crab (about 300g)
100g mee hoon (vermicelli)
250ml chicken broth
150ml evaporated milk
1 tomato, cut in 8
1 clove of garlic, finely chopped
2 inches of ginger, finely sliced
30-50g pickled mustard cabbage, cut into strips
1 stalk of spring onion, cut into 2 inches length
1 cup of water
1 tsp white pepper
1 tbsp shaoxing wine
dash of sesame oil
a knob of butter

Method
1. Blanch the mee hoon with hot water, drain and set aside.
2. Melt the butter in a pan on medium heat. Add sesame oil.
3. Stir fry the garlic and ginger for 1-2mins.
4. Add the chicken broth and water. Let it boil.
5. Add the evaporated milk. Put in the flower crab, tomato and mustard cabbage.
6. Add the pepper and shaoxing wine. Cook for a few minutes till crab is red and cooked.
7. Pour the soup over the mee hoon and serve immediately.

 
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Posted by on July 27, 2011 in Uncategorized

 

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Tomato Soup

One of my favourite hotpot soup base is tomato soup. The other day, I tried to buy the Lee Kum Kee instant tomato soup but the lady in the market told me they no longer produce it. Not sure how true so I ended up making my own tomato soup. It’s really simple.

Ingredients
600g pork bone
2 litres water
3-4 tomatoes, quartered
250g of tomato paste
1 tsp of white peppercorns
2 tsp of sugar
salt to taste

Method
1. Boil the water in a large pot.
2. Add in all the ingredients. Let it boil (medium heat).
3. Then, boil with low heat for 2-3 hours or you can transfer it to a slow cooker.

 
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Posted by on February 11, 2011 in Uncategorized

 

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Pork Bone Soup

I invited some friends over for hotpot. Rather than buying the ready made soup base which has lots of MSG, I thought it’s better to boil my own soup. Hotpot soup as meant to be more bland and when you add the food during the eating session, it will give the soup more flavour. One difference I noticed between Msian hotpot and HK hotpot is in Msia, we drink the soup. But in HK, you normally  just cook the food with the soup without drinking cos they believe that the soup is ‘heaty’ after boiling it for so long. Anyway, this is a simple recipe which I came up with.

Ingredients

600g pork bone
2 litre water
8-10 red dates
1 medium-sized white radish
4-5 dried mushrooms
1 tsp of white peppercorns
1 piece of dried cuttlefish (optional)
salt to taste

Method
1. Boil the water in a large pot.
2. Add in all the ingredients. Let it boil (medium heat).
3.  Then, boil with low heat for 2-3 hours or you can transfer it to a slow cooker.

 
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Posted by on February 11, 2011 in Uncategorized

 

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Mushroom Soup

If you are a mushroom lover, you must try making your own mushroom soup. You will say goodbye to the canned ones. In Mar, I tried one of the recipes I found online and thought it was quite ok. But Jamie Oliver’s real mushroom soup recipe is even better :) However, I thought his recipe was rather thick so I added a little more stock.

Ingredients

Serves 10

a small handful of dried porcini (soaked in a bowl of hot water)
olive oil
600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shitake, oyster), cleaned and sliced
2 cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a knob of butter
a handful of fresh thyme, leaves picked
sea salt and freshly ground black pepper
2 litres chicken or vegetable stock, preferably organic (I added 1litre extra)
a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
2 tbsp mascarpone cheese
1 lemon

Method
1. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms.
2. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme and a small amount of seasoning. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole.
3. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
4. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes.
5. Remove half the soup from the pan and whiz it up to a purée at this point (You might consider to whiz the soup after it is a bit cooler).
6. Then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
7. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup.
8. When you go to eat it, stir it in and it gives a wonderful flavour.

 
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Posted by on December 4, 2010 in Uncategorized

 

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Bak Kut Teh (肉骨茶)


Being overseas, one of the things that I miss most is Malaysian food :P It’s hard to find an authentic Msian restaurant in HK, so the best solution is learn to cook it. Bak Kut Teh is a dish I used to cook once in a while in Msia for my cell group. It’s easy and I tend to cook it in HK whenever I invite guests over. The recipe below is my own. The inspiration hit one day out of the blue.

As I buy the ingredients based on my judgement, I am only able to give an estimation.

Ingredients

A
2 whole garlic (preferably roasted garlic – never seen in HK)
2 small pieces dong quai (Angelica sinensis)
1 cinnamon stick
2 star anise
6 black dried shiitake mushroom
2 packets of A1 bak kut teh (each pack has 2)
HKD25 pork bone for soup (estimate around 400g)

B
HKD30 pork ribs (estimate around 450g)
2 tbsp thick dark soya sauce (or according to taste)
3 tbsp soya sauce (or according to taste)
1teaspoon sugar

C
HKD30 pork belly, with little fat (estimate around 2 strips)
HKD10 fu juk – 腐竹
HKD10 tau fu pok – 豆腐卜(about 20)
1 or 2 packs of golden mushroom
lettuce
yau char kwai – 油炸鬼 (chinese doughnut)

Method

1) Boil 10bowls of water (depending, you can add more water later if needed. Then add in ingredients A.
2) Boil with big fire for 30mins then lower to medium fire for another 30mins.
3) Add ingredients B and boil for another 15mins on big fire then boil an hour under low fire. Then turn off.
4) 1 hr before eating, add in pork belly and boil at low fire. Then 15mins before eating, add in fu juk, tau fu pok and golden mushroom. If the fu juk is very soft, scoop out 1st.
5) Serve lettuce and yau cha kwai as side dish.

Bak Kut Teh can be served with plain rice or ‘oil rice‘.

Note: Everytime to heat up soup, start with big fire to let it boil then turn down to low fire.

Serves 6 people.

 
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Posted by on June 5, 2010 in Uncategorized

 

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