Browsing Category: "Soup"

Seaweed Soup with Minced Pork

Pork, Soup January 17th, 2008

Frankly, I don’t know what kind of seaweed is this that I cook. Since young, I have always known it as “Chi Chai” meaning “seaweed” in Hokkien. It is something sold in grocers in Malaysia and usually imported from China. The seaweed is nicely dried up to a round shape which you can cut to your preferred amount prior to cooking.

Mum used to cook this every now and then as it is such a simple soup to cook, not to mention the mineral-packed properties of the seaweed. Don’t quote me but I heard that it is supposed to be good for those who are deficient in iodine. Anyway, this soup can be cooked in about 15 minutes time. Most of the preparation goes towards mincing the pork with a cleaver but if you buy the pork ready minced, you only need to take a shorter period to cook this soup.

This is the recipe for Seaweed Soup with Minced Pork Read the rest of this entry »

White Cabbage Fish Balls Soup

Soup January 7th, 2008

fishball cabbage soup

Chinese New Year is approaching. It has become more or less a custom for every Chinese New Year that we will have the white cabbage (some call chinese cabbage) soup for new year’s eve. Sometimes, we will use this soup as the soup for our steamboat feast. The use of white cabbage lends the soup a natural sweet taste, which can be quite tasty especially for the little kids.

You can use fish balls or meat balls. In this recipe, I actually use both fish balls and minced pork (rolled into balls). The basic stock for this soup is ikan bilis stock . You can use any bony meat (including chicken parts) to make the stock. Just prepare and boil the stock for 30 minutes to an hour. If you don’t have time to boil stock (I dislike the use of instant stock granules and prefer boiling the stock fresh), you can do without it but the soup might not be as flavourful. In that case, you might need to adjust the taste of the soup with an appropriate amount of seasoning.

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Bak Kut Teh

Pork, Soup December 11th, 2007

bak kut teh

Lately I have been quite fond of eating Bak Kut Teh, a herbal soup with pork parts (predominantly ribs). Bak Kut Teh is transliterated to the Hokkien / Eng Choon dialect as “Pork Rib Tea”. All these while, I would buy Bak Kut Teh from a nearby stall and have it for dinner with steaming white rice. That was until the thought of cooking it myself came about when I popped by at a Chinese herbal medicine shop. I wanted to see if I could replicate it at home.

Ready made Bak Kut Teh herb sachet are commonly found in supermarkets and grocery shops and the different brands available can be quite mind-boggling. We bought ours called the Chat Lin Brand, manufactured in Semenyih, Malaysia. So, last Saturday morning, I went to get myself about 700 grammes of pork ribs and loin and the experiment began.

The recipe was simple and easy to follow, though I did add the seasoning to my personal taste. I also added some Goji berries to sweeten the soup. The end result was a satisfying dinner for the family and I am looking forward to cooking the other sachet soon. There are 2 sachets of about 8 grammes each in a packet.

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Kidney Ginger Soup

Pork, Soup November 11th, 2007

kidney soup

I was introduced to Kidney Ginger Soup by my wife. All along, my encounter with pig’s kidney is in the stir fries which I absolutely love. So, having kidney soup was new to me and took some getting used to. The taste is slightly hot due to the liberal use of julienned ginger and I believe this soup is suitable to aid “releasing of air”, if you know what I mean 😀

Preparation of pig’s kidney for cooking can be an unpleasant experience for the uninitiated. The smell can be a bit offensive and might turn you off completely for after all, the end product of kidney goes south. Worry not however as after cooking, all memories of the offense evaporates 😀

Anyway, when you buy the kidneys, ask the butcher to slice the kidney to remove the middle part which looks like some white netting. Wash it thoroughly. You might want to consider soaking the kidney in water with some slices of ginger. After soaking and changing the water 2 or 3 times, which should take you about 2 hours, make shallow cuts across the kidney without fully cutting the kidney. Make criss-cross patterns and then, cut them into bite sizes before cooking.

This is my wife’s recipe for Kidney Ginger Soup Read the rest of this entry »

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