Category Archives: Soup

Soup

Milky Papaya Soup with Hor Fun Noodle (木瓜牛奶汤)

“Healthy and Tasty Papaya Noodle Soup”

The inspiration of cooking papaya soup came from the famous payaya bee hoon soup served in Xin Wang Hong Kong café, when visited their café and ordered this papaya soup (chose instant noodles to go with it) for my late dinner, after the NDP preview on the 1st Aug. I was wondering if this papaya soup could be cooked at home and taste as nice. Yes, you can definitely do it.. I tried (laughing)!

Maybe, it is not as professionally done (presentation wise?) as the famous Hong Kong cafe, but it’s certainly delicious and very healthy for a homecooked soup dish. Not shy to say that, I think it is as tasty as theirs (winking smile)! read more

Wonton Soup (馄饨汤)

“Scrumptious wonton soup, good for an enjoyable meal, perfect for warming the heart of your loved ones! Check out my recipe and tips to make and cook good wonton soup!”

Wonton is a word transcribed from Cantonese. In mandarin, we called it 馄饨 (pronounced as “hoon toon”). It simple means irregularly shaped dumpling. The other more simplified name is 云吞 (pronounced as “yun toon”), which direct translated as cloud swallow. Either way, they all mean tiny dumplings!

I like to make wonton as it is simple and much likeable by my little one as it looks like cute tiny balls in the bowl. read more

Salted Vegetable and Tofu Soup (咸菜豆腐排骨汤)

“Come, have a bowl of this delicate Salted Vegetable, tofu and prime ribs soup!”

Previously, I cooked this salted vegetable tofu soup with roasted duck meat. Taste was more intensive than this prime ribs version as the ribs were not roasted/ baked, but merely blanched and boiled together with the salted vegetable in soup. I did not even add tomato this time.

I loved this version, for its delicate taste of the soup. As for the salted vegetable, I did not use much of the leafy part. I used the short stems, cut into stripes for better presentation. The stem offers more crunchy and interesting bites, if you have the habit of eating the salted vegetables in the soup. Remember to steep the vegetables for at least 3 hours (rinse it once, and change the steeping water every 1 – 2 hour). read more

Old Cucumber Soup (老黄瓜汤)

“Nourishing Chinese tonic soup that helps to cool and revitalize your body”

This is the most common and popular Chinese soup in Asian countries, especially Singapore and Malaysia. Almost every Chinese family knows how to prepare this soup dish.

Whenever I drink this old cucumber (aged cucumber) soup, it will bring back memories of my childhood where we had this soup so often that even it was not cooked at home by my mum, we were sure had it when dined out for claypot chicken rice. In my impression, this old cucumber and pork ribs soup is best complement the claypot chicken rice! It reflects simplicity, yet, the taste of life. read more

Express Chicken Soup with White Fungus and Button Mushrooms

“Express Chicken Soup with Chinese Herbal Spices from Seah’s, to keep your loved ones at their best at all time!”

Some might find Chinese soup too bland for the palate. Its taste has been described as drinking “plain water”, as Chinese soup is always cooked watery (not in thick consistency), and it does not taste creamy. You may realise, Chinese soup is often taste subtle and light (smile). I love Chinese soup, so as my family!

Tonight’s not any soup recipe boiling from scratch, nor it needed long hours boiling. So, one of these great choices you may consider for express and simple soup cooking even on busy weeknights is the Seah’s herbal spice for chicken soup! Taste of this chicken soup cooked with Seah’s herbal spices was fairly good, especially for how quick it was. Unlike most instant packet spices, this won’t make you feel thirsty after taste. read more

Black Chicken Soup Recipe (滋补乌鸡汤)

“How about having a bowl of steamy hot nutritious Silkie (black chicken) tonic soup for tonight’s dinner?”

Silkie, or another name which is more commonly known as, black chicken. Black chicken is often used to cook in soup with Chinese herbs as it claims to be more nutritious (higer in dietary minerals) and less fat content. Silkie is whole black from its skin to even the bones. The meat is more greyish colour. Basically, beside the colour and invisible high values of nutrients, the taste and texture of meat has no much difference, to me. However, some say that the meat is not just leaner, but also softer. read more