Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Recipe: Meatball in Dual Marrow Soup



The meatball you find in my recipe isn’t your usual ones for I’ve combined it with my favourite mushrooms & dried sole fish (flat fish), then drop them into an appetizing Dual Marrow Soup.


While green marrow (hairy gourd) provides lots of vitamin C, many cultures utilize bone marrow as food too. Bone marrow is a source of protein & high in monounsaturated fats. These fats are known to decrease LDL (bad) cholesterol levels resulting in a decreased risk of cardiovascular disease, prompting some to make bone marrow a dietary staple. I’m using pork here but for Muslims & non-pork lovers, substitute it with chicken bones & minced chicken instead.
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Recipe: Vitamin Soup

This is one tasty nutritious soup that is great for all ages. My mum used to name it “ABC” Soup cause it’s so rich in vitamins: Carrots & Tomatoes - Excellent source of antioxidant compounds & the richest vegetable source of the pro-vitamin A carotenes. The antioxidant compounds help protect against cardiovascular disease & cancer & also promote good vision, especially night vision.

Tomatoes & Potatoes - Vitamin B5 which is a big player in the production of red bloods cells in your body.

Potatoes, Carrots & Tomatoes – All great provider of Vitamin C which promotes the growth & maintenance of bones, teeth, skin & red blood cells, helps repair tissues & helps the body resist stress & infection.
You’ll even get your Sodium from the anchovies which is good for water balance, muscle contraction, energy production & stomach acid production. Anchovies are rich in healthy protein that is valuable for children & seniors; it’s also a good source of essential vitamins (vitamin E & D) & minerals (calcium & selenium).


For more vegetable nutritional facts etc, you may like to visit Specialty Produce featuring this recipe under their Carrots (Baby Bunch Round) & Potato (Sierra Gold) products!

To prepare for children, shape the vegetables to tickle their appetite. Jen, this one’s for your kid. Thank you for trying my Sushi Birthday Cake & I’m glad it was a success. Good effort especially for someone who rarely steps into the kitchen. Well, here’s another one…….

2 potatoes
3 carrots
6 cherry tomatoes
1 onion
2 stalks of spring onion (chopped)
100g of dried anchovies
1 tsp salt
5 peppercorns (optional)
Pepper to taste
1 tsp cooking oil

  1. Peel potatoes & carrots & slice them thickly. Boiling & heat destroy vitamin C, so for maximum health benefits, lightly steam the vegetables. Use cutter to shape them & set aside in a bowl of cold water. Do not dispose liquid from steaming. Instead, add to stock.
  2. Half the tomatoes & set aside.
  3. Rinse anchovies & lightly fry them with oil. Add into boiling water & simmer for an hour to prepare stock. Put in peppercorns at this point if you like.
  4. Peel & slice onions. Add together with anchovies to make stock. (Optional) You can choose to strain the stock & dispose the anchovies for younger kids or older folks.
  5. Put tomatoes into stock & simmer for another 10mins. Add steamed vegetables & spring onion into soup just before serving.
  6. ....... and here's your colourful & rich in vitamins soup for the whole family!
Carrot on Foodista
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Recipe: Chicken Tonic

Fine Dining: Herbal Cuisine

Therapeutic Effects:
Lotus Seeds (蓮子) - known to strengthen the spleen.

Lily (百合) - moisturizes the lung.

Wolfberry ( 枸杞子) - commonly consumed to promote good eyesight. It's also known for treating & preventing diabetes. Wolfberry is more therapeutically effective & readily absorbed into the body when they are taken with fortifying foods such as chicken, rather than administered alone.

Red Dates (紅棗) - used in Traditional Chinese medicine for centuries claiming to nourish the stomach & spleen energy. When added in a formula, it prolongs, enhances & harmonizes the effects of other herbs.

The combination of these herbs in the Chicken Soup helps to clear away "heart-fire" & tranquilize the mind. how to cook chinese chicken tonic
6 drumlets or chicken bones
10g dried lily bulbs
10g lotus seeds
8 red dates
1 tbs wolfberry
1tsp Chinese wine
Salt & pepper to taste
  1. Blanch the chicken to get rid of any smell.
  2. Boil the chicken for about 30 mins. Add the herbs & boil on low fire for another 30mins.
  3. Transfer to slow cooker & leave to simmer on Auto for 3 hours.
  4. Add salt, pepper & wine just before serving.
Read on for more Herbal Cusine:
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Recipe: Prawn Bisque

Love Lobster Bisque but find it too expensive? Why not make your very own yummy Prawn or Shrimp Bisque instead? When buying prawns, try & get those with roe. The soup tastes even richer.

½ kg prawns
2 carrots (chopped)
1 large onion (chopped)
300g tomato paste
200g Bulla thickened cream
1 small tray of fish bones
3 tbs white wine
2 tbs cornflour
1 tbs oil
1tbs butter
Parsely (chopped)
Salt & pepper

1. Wash & boil the fish bone to prepare stock.

2. Shell & devein prawns, reserving shells & heads. Chop the prawns.

3. Heat oil & cook the shells/heads till pink & set aside.

4. Heat butter & fry the onion & carrots till soft & add them into shells.

5. Add paste, parsley & stock & simmer uncovered for about an hour.

6. Strain mixture by pressing gently down to extract liquid. Discard vegetables & shells.

7. Return liquid to pot & stir in cornflour with cream. Stir over medium fire till thickened.

8. Add prawns, wine & season to taste & serve piping hot.

From-Scratch Shrimp Bisque on Foodista
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