“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.
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 pepperread more
“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.read more
Shark fin melon is NOT shark fin, but just kind of greens, an edible melon.
We called it shark fin melon simply because its squash resembles shark fin when boiled and soften.
Its plant name is Cucurbita ficifolia.
This melon often cooked as dessert or soup. I love it in soup as it tastes mild and natural sweet in soup. You may imagine a taste of a little bit like the winter melon, but sweeter than winter melon; A little bit resembling the old cucumber soup, but not taste not as robust as old cucumber though. However, the texture of melon flesh is a total difference. When this shark fin melon is boiled and soften, its flesh will ‘split’ and becoming strips which looks like the shark fin.read more
“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??read more
“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.read more
“Grandma’s recipe of wholesome soup, with quick cooking method”
We used to drink this wholesome soup when young, cooked by both grandma and mother. Not something really special, but it’s a nourishing soup. With the use of dried radish leaves (大头菜干), it supposed to help in reducing body heat as “cooling effect”. It’s also high in nutritional values.
Dried radish leave is a preserved food using drying and salting processes. In Cantonese, it pronounced as “Dai Tou Choy”. It’s not the same kind of root vegetable which we used to cook “Mui Choy” (梅菜), it’s different.read more
It’s about every food I’ve cooked with heart and loves