Fresh Chinese Yam Root (Huai Shan) Soup with Corn

“Soup that benefits you and your family, for health and vitality”

In the midst of sharing my food experiences in Hong Kong, I did not forget my house recipes.

Today, I would like to share this clear soup recipe which involves fresh Chinese Yam. In Chinese, we called it fresh Huai Shan (鲜淮山) or Shan Yao (山药). Whatever you called it, this is a very good natural food you should be taking regularly, in normal circumstances. More

“Fantastic 4” Chicken Soup in Coconut

“When true essence of chicken herbal tonic soup meets the fragrance of coconut”

I really cannot believe my own taste bud! It’s the real tasty chicken herbal soup I have ever cooked!

Simple, easy, and quick making chicken soup yields the real fragrance and natural sweetness from the coconut flesh, unexpectedly! More

Papaya and Snow Fungus Soup With Pork Ribs

“Savoury Papaya Soup with loads of taste and nutrients”

Green Papaya and Fish Soup is one of the well-known soup recipes among the Cantonese. I like it, too. However, to cook soup with fish, adding ginger slices is a must in order to eliminate the fishy taste totally. Some of us might not fancy ginger-flavour in the soup. So, can we use something else to replace fish in the papaya soup? Of course, there is. How about pork ribs?

My recipe uses pork ribs, white snow fungus and greenish-ripe papaya. Greenish-ripe refers to not-too-raw kind of papaya. Find much green colour with a little orangy on its rind, and flesh in bright orange. I prefer papaya of this stage as I like to eat it with a little sweet taste (too raw/ green will not be as tasty), and not just for boiling purpose. Eating the papaya after boiled is actually quite “meaningless” as its nutrients have been extracted and emerged into the soup instead. But I simply love to it even with just plain sweetness left in it. Just for the fun of exercising my jaws (chuckling) or to satisfy your crave of having some papayas! More

Non-Spicy Szechuan Soup (豆腐羮)


“It’s a non-spicy version of Szechuan ‘hot’ & sour soup for the children. It’s not hot.”

Szechuan Hot & Sour Soup, a tasty and fulfilling soup dish, likable by all of us. I thought I should cook without the chilli this time. The cooking method was almost the same, just differed by the addition of heat. My family liked both the spicy and non spicy versions.

Serves 4-5
Ingredients
6 cups of chicken broth
1 cup of tree ear fungus aka cloud ear fungus (Chinese translation: 黑木耳), julienned
1 cup of bamboo shoots, julienned
1 cup of dried shiitake mushroom, soaked and julienned
200 gram pork shoulder part, julienned
1 cup of white bean curd aka tofu, julienned
2 large eggs
3 tablespoon of white vinegar
2 tablespoon of Zhejiang black vinegar (Chinese translation: 浙江黑醋)
1 tablespoon of fresh lemon juice
1 teaspoon sesame oil
Sprinkle of salt and white pepper
More

Chinese Seaweed Soup

“House specialty Seaweed Soup you should never missed”

Seaweed is known to be healthy food which contains lots of vitamins and minerals beneficial to both adults and children. Moreover, it’s a good culinary ingredient. Many of us like to have seaweed in the soup when eating “Yong Tau Foo (Assorted vegetable with fish paste stuffing) meal. I have another recipe of seaweed soup besides having it with Yong Tau Foo here. Very simple, and yet tasty soup!

You may get dried seaweed from various grocery shops in neighborhood  or supermarkets (dried food section). Most of these seaweeds were dried and formed into large sheet of round or square shape, sold by packet. This dried seaweed sheet looks black in colour when in large sheet, but in fact, it is dark greenish colour in individual strips. Unlike those Japanese or Korean seaweeds in thin greenish sheets which good for instant consumption, this kind of dried black seaweed needs to be cooked before consuming it. After cooked, the hard and crispy seaweed pieces will turn into soft and tender texture, disintegrated in the soup. More

Assorted Clear Soup(什锦清汤)

“Delicious and $$ Saving Clear Soup with assorted balls and vegetables”

Nothing very fantastic, but a decent soup dish for the family. Just trying to improvise a dinner dish with yesterday’s leftover food ingredients in my refrigerator. This is one of the way keeping my refrigerator ‘free’ from space, and reducing wastage of food and $$ (chuckling).

I think it is ideal to just try your best to clear up whatever you have in your refrigerator. Make some nice dishes out of it, using the same ingredients, but came out with different food, is the ultimate challenge, you think so?? More

Szechuan Hot and Sour Soup (四川酸辣汤)

“Hot & Sour Soup, the home cooked version. It’s easy and palatable enough to enjoy it at home.”

Hot and Sour Soup is excellent as soup to enjoy before having your main course as its pleasant sour taste with a hint of spicy heat increases one’s appetite. Campbell brand produces canned Szechuan Hot and Sour Soup which turned out to be one of my favourite as instant solution to a quick meal which happened to me once in a blue moon. Having said that, the home cooked version of Hot and Sour Soup would still my best option. Subtly flavoured, added with abundance of ingredients in it, I certainly knew what went into my soup.

Most importantly, I wouldn’t add extra MSG in my soup. Well, I was aware that chicken broth in a way contains another form of MSG. I tried to cook this with plain water instead of chicken broth, its taste turned out way under-powering. Nope, that’s not what hot & sour soup should taste like. Unless, you would mind at all, I had to admit that certain soups would go with chicken broth, at its minimal. In any case, replace chicken broth with plain water, if you insist. More