Archive for category Soup

Apple carrot butternut squash ginger soup (蘋果紅蘿蔔南瓜薑湯)

Experiment: Apple carrot butternut squash ginger soup (蘋果紅蘿蔔南瓜薑湯)

Introduction:

I mentioned in my other post that there was this Hong Kong TV show about soup, and the guest chef, Hilda Leung, introduced a soup recipe every episode.  One of the soup recipes that she introduced was the apple carrot butternut squash ginger soup.  I’m a big fan of butternut squash; I really like the creamy texture of blended butternut squash in soup.  Also, butternut squash is supposed to be very god for your body.  Hmm… I’m so gonna try this recipe!

I modified Hilda’s recipe a little because:
a) I did’t have all the ingredients on her recipe at home
b) I changed it a little to suit my taste

Materials: (serves 4)

40 g shallots, finely chopped
200 g apples, peeled and diced
200 g carrots, peeled and diced
400 g butternut squash, peeled and diced
30 g ginger, peeled and diced
150 g ham/sausage (or some kind of meat)
1 tbsp dried rosemary
1 tbsp butter
2 L water

Salt
Pepper

Procedure:

1) Heat up a medium size pan.  Melt the butter.  Put the shallots in and stir fry until the fragrance comes out.  Put the apples, carrots, butternut squash and ginger in.  Stir fry for about 2 minutes.

2) Put water in, then add the dried rosemary.  Cook for about 20 – 30 minutes.

3) Use a hand held blender to blend the soup.

4) Put the ham/sausage in and cook for another few minutes.

5) Add salt and pepper to taste.

Results:

Discussions:

1) I really like this soup!  I like butternut squash, I like ginger, and I like apples!  My faves in one soup!  Perfect!

2) You can add cooked macaroni in the soup for a more filling meal.  That’s what I do when I can’t finish the soup on the first day! 🙂

References:

Leung, Hilda. Pretty soup brewer. http://programme.tvb.com/foodandtravel/prettysoupbrewers/i_info/125160/7/1381

Leung, Hilda. Cookaholic Journey by Hildada. http://www.facebook.com/CookaholicJourney

Leung, Hilda. Sina. http://www.weibo.com/hildaleung

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Meatball soy milk soup (豆漿鹹肉丸湯)

Experiment: Meatball soy milk soup (豆漿鹹肉丸湯)

Introduction:

There was this Hong Kong TV shows about soup that was aired about a month ago.  The guest chef, Hilda Leung, would introduce a simple and quick soup every episode.  Most of the soups that she introduced were very unconventional (in a good way), and I would never in my life think of putting those ingredients together to make soup.  Because the soups were so unconventional yet interesting, I wanted to give them a try and see how they taste like.  One of those non-traditional soup recipes is the “meatball soy milk soup (豆漿鹹肉丸湯).”

Materials: (serves 2)

Meatball: (makes about 10-12)
150 g minced pork
20 g chopped shallots
5 g garlic, chopped
1 tbsp soy sauce
white pepper
1 tsp sesame oil
1 tbsp corn starch

Soup base:
1 cup unsweetened soy milk
3 cups water
90 g hairy gourd/fuzzy gourd/mao gua, sliced
30 g fresh shitake mushroom, sliced
Salt (to taste)

Procedure:

1) Put all the meatball ingredients in a small bowl.  Mix until it becomes like a paste.  Take a small chunk out and roll it into a ball.
(Optional: throw each the meatball between palms to get the air out, it prevents the meatball from falling apart).

2) Put the meatballs in the fridge for 15 minutes.

3) Boil the soy milk and water in a pot.  When it boils, put the sliced hairy gourds and shitake mushrooms in.  Boil for about 15 minutes, or until the hairy gourds are soft.

4) Put the meatballs in and boil.  When the meatballs are done, the soup is ready!  (The meatballs float when they’re cooked)

5) Add salt to taste.


Discussions:

1) In case you’re wondering, hairy gourd, fuzzy gourd and mao gua are the same thing!!! I don’t know which name is the official English name.  I see Mao Gua at T&T supermarket so I always assume that’s the official name until I saw hairy gourd and fuzzy gourd.   In Chinese it is 節瓜 or 毛瓜.  Yes there are even two names in Chinese!  I grew up calling it 節瓜.  Anyways, you can google it up and see how it looks like!  (Sorry totally forgot to take a picture of this vegetable!)

2) I didn’t add salt to the soup; instead I added the Japanese 7-flavour powder. I think the 7-flavour powder works well with the soup.

3) Making the meatballs actually took me a while… I knew it before hand, so I doubled the meatball recipe and made about 24 meatballs.  Now I have 12 meatballs left and I can think about what to do with them later… hehe!  It’s my very first time making meatballs!!!

4) OK I didn’t know it’s so hard to take good pictures of liquid… I couldn’t focus on anything!  I took like 20-30 pictures and I could only find ONE picture that is presentable… GRRR… no “result” picture this time!

References:

Leung, Hilda. Pretty soup brewer. http://programme.tvb.com/foodandtravel/prettysoupbrewers/i_info/125160/7/1381

Leung, Hilda. Cookaholic Journey by Hildada. http://www.facebook.com/CookaholicJourney

Leung, Hilda. Sina. http://www.weibo.com/hildaleung

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9 Comments

Imitation Shark Fin Soup (碗仔翅)

Experiment: Imitation Shark Fin Soup

Introduction:
I loved eating imitation shark fin soup when I was young.  Sometimes I would buy it at a street vendor (which my mom didn’t really like, coz street vendors are dirty), and sometimes my mom would make it.  I came across an imitation shark fin soup the other day, and I was surprised to know that it doesn’t take a lot of ingredients to make it… so this is what I have for dinner tonight.

Materials:
200g cooked pork or chicken (I used Extra Food’s roasted chicken)
4 dried shitake mushrooms
a bunch of wood ear
a bunch of vermicelli (bean noodle, the clear kind)
1 egg
1 can of chicken soup
water

2 tbs oyster sauce
2 tbs soy sauce

3 tbs water chestnut powder
3-4 tbs cold water

Condiment:
cilantro
sesame oil
chinese vinegar (the red kind)
white pepper
chilli oil

Procedure:
1) Soak the mushrooms and wood ear in water until soft.  It takes at least 30 minutes with hot water.  You can soak them the night before to make sure that they’ll be soft and ready.  Cut them into thin slices.  Don’t throw away the water you use for soaking the mushrooms.

2) Shred the cooked chicken or pork.

3) Soak the vermicelli in hot water.  When it’s soft, cut the vermicelli into small pieces (about 2cm).

4) In a big pot, boil the chicken stock and mushrom water.  Add more water to the pot so that you have about 2 liters of soup base.  When the water boils, put the sliced mushrooms, wood ears and shredded chicken in the pot.  Let it boil for about 10-15 minutes.

5) Beat the egg in a small bowl.

6) When the soup is about ready, put the vermicelli in.  Let it boil for a few more munites.

7) Mix the water chestnut powder and cold water together in a small bowl.  Make sure you use cold water.  Water chestnut powder cannot be dissolved by hot water.  It’ll become clumps.

8 ) Slowly pour in 7).

9) Slowly pour in the egg while you’re stirring the soup.  And it’s DONE! 🙂  Add whatever condiment you like to enhance the flavour.
Results:

Discussions:
1) This soup is actually quite filling.  If I have it, I usually don’t need to eat anything else.

2) The water chestnut powder makes it thick.  I got the powder in a Chinese supermarket.  Not sure if you can find it in western supermarket.

2 Comments

Tofu Puff Bean Thread Soup (油豆腐粉絲湯)

Experiment: Tofu Puff Bean Thread Soup (油豆腐粉絲湯)

Introduction:
I have always liked this soup.  I knew that it was easy to make, since it’s  mainly just tofu puff and bean thread.  Different restaurants add different ingredients to add the flavour.  The other day while I was watching TV, I saw that someone stuff cuttlefish paste into the tofu puff, which is quite unusual.  The host said it tasted very well… so I thought, “Hey let’s give it a try!”

Materials:
Tofu puffs (as many as you like)
Cuttlefish paste (Bought at T&T)
1 bunch Bean Thread
1 bunch of bean thread
3 dried mushroom
1 bunch of dried shrimps
50g pickled Szechwan vegetable

3 cups chicken stock
Chili oil (Optional)

Procedure:
1) Soak the dried mushroom and dried shrimps for a few hours.  If possible, soak them overnight.

2) Thinly slice the dried mushroom.

3) Wash the pickled Szechwan vegetable, thinly slice.

4) Soak the bean thread in warm water.  Cut them a few times so that they are not too long.

5) Stuff the cuttlefish paste into the tofu puffs.  Make as many as you like.

6) Boil the chicken stock in a pot.  When it boils, put the dried shrimps, mushroom and pickled Szechwan vegetable in.  Then put in the stuffed tofu puffs in.  Boil for 10-15 minutes.

7) When the soup is about ready, put in the bean thread as well.

8) Add as much chili oil as you like.  Serve.
Results:

2) I didn’t think that this soup would be so filling.  I had one in the afternoon, and I was pretty full for the whole afternoon! 🙂

3) Now I have leftover pickled Szechwan vegetable and the cuttlefish paste… thinking of way to cook them… Now I have some ideas but not sure if I’m gonna make them… Hmm…

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Stew in bread bowl

Experiment: Stew in bread bowl

Introduction:

I’ve tried something like this in those Hong Kong style cafe.  I always wanted to try to make it, but then, I couldn’t find unsliced bread.  Until few days ago I went to Cobs, I saw that they sell loaf of bread unsliced.  Then I bought a loaf home and made this dish.

Materials:
A loaf of bread, unsliced
1 can of Campbell’s soup, cream of (something).  I used cream of mushroom
1 carrot
1 onion
1 small bag of button nushroom
half can of corn
Ground pepper
Cheese (optional)

Procedure:
1) Wash all the vegetables.  Cut the carrot into small bite size pieces, thinly slice the onion, and cut the mushrooms into small pieces

2) Heat up a frying pan, put all the vegetables in and cook until soft.  Add the cream of mushroom in, stir.  I didn’t add any water, because the mushroom I used released enough water to make the soup thin enough.   You can add milk if you want.  Let it simmer for 10-20 minutes.  Add corn in the last 5 minutes.

3) Cut the loaf of bread in half.  (Mine was small so I cut in half.  If yours is a big loaf, you can cut it in 3 or 4)

4) Cut a small square in the middle and take the white part out.  You can toast the white part or make french toast with it! 🙂

5) When the stew is ready, put the stew in the bread bowl.  If you have shredded cheese, sprinkle them on top of the stew.

6) Bake the bread bowl until the cheese melts.

Results:

Discussion:
1) It’s pretty easy! hehehe!  Me and Mr. Clam both liked it. Easy enough.  Next time if I have time I think I’ll make the stew from scratch instead of using canned soup.

2) Since now I know that I can buy unsliced bread, I think next thing I wanna try is those super thick toast that you have at Taiwanese bubble tea places! 🙂  I’m gonna look for recipes now!

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Miso soup

 

I got 2 new bowls as presents a while ago, and I have always wanted to use them. 

Well I was thinking of miso soup this morning… so I decided to make miso soup for dinner.  And… FINALLY! I got a chance to use my new bowls! 🙂 hehe!

I won’t write too much about this recipe coz… it’s only miso soup, nothing fancy.  You can pretty much follow the instruction on the miso package that you buy.  You just throw in whatever you like into the soup. 

This particular soup that I made, I put in onions, mushroom and tofu, boil for a while, and then sprinkle the 7-flavour powder on top for more flavour.

Enjoy!

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Miso Soup with Clams

Experiment: Miso Soup with Clams

Introduction:
I have always liked seafood, especially clams.  I always see Japanese soup with clams in it, but I had never tried to make it.  Since clams is on sale, so I decided to buy 1/2 pound and make this miso soup.

Material: (serve 2)
2 tbs Miso paste
2 cups of water
1/2 lb clams (I bought 8 clams)
2 tbs chopped green onion

Procedure:
1) Soak the clams in water for 30min – 1 hour.  Rub the clams against each other.

2) Boil the water.  Put the miso paste into the water, and dissolve it.

3) When the miso paste is well dissolved into the water, put the clams in.  When the clams open, put the chopped green onion in.  It’s ready!

Discussion:
1) I didn’t take many pictures coz I was being lazy… 😛 

2) It’s pretty easy to make… the only trouble is to get fresh clams… I usually do grocery shopping once a week… which means I can only have it once a week at most… acutally, can you put the clams in the fridge?  Not sure if it’s ok…

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