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

Sauvignon Blanc Clams & Mussels Pot

clams mussels pot in white wine recipe
Few weeks back, I'd joined more than 100 Singapore Bloggers to #CookForFamily! This Clams & Mussels Pot was one of the dishes I'd made for my family. I ate this in one of the restaurants in S'pore called Ambush, & been wanting to try cooking this since. That day, the Californian Sauvignon Blanc from Woodbridge was going at 50% off, & I got it for only S$20!
sauvignon blanc clams mussels pot
I love using these shellfish in my cooking cause they're so cheap. Here's how I made the Clams & Mussels Pot in White Wine. Be warned! The soupy dish is highly addictive!
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Tasty Flower Crab Soup (美味花蟹汤)

cooking flower crab soup
Chinese loves adding Flower Crabs when making Steamboat as the meat is really sweet. Steaming it in a distinct sauce is also one of the most common methods of cooking this crab.

omy flower crab soup recipe
Recipe featured OMY-食天堂Eat as DIY 好主意!
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Mom’s Spinach Soup With Anchovies

Remember the days when you were sick & mom used to cook you nice nutritious soups? Well, this is one of my mom’s specialties & it has now become my family’s top-of-the-list soup. It is simple, healthy & easy in just few steps but packs a punch!
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Braised Shark’s Fin with Conpoy (鸿图大展鲍翅)

This expensive delicacy is prized for its slippery & glutinous texture; it’s tasteless but has an astonishing ability to bring out & enhance the flavour of other food. Regarded as a tonic food, the Chinese believe that Shark's Fin strengthens the internal organs and retard ageing.
how to cook sharks fin for chinese new year
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Potent Korean Ginseng Chicken Recipe

There’re many types & grades of Ginseng depending on the source, age parts of root used & the methods of preparation. There’re also the Red & White varieties. Red ones are more potent & expensive. The colour of the Ginseng depends on how it’s processed. White Ginseng is unprocessed & dries naturally; red ginseng is processed with steam & is believed to be more effective.

During a trip to Korea many years ago, I was told that when buying Ginseng, always choose the red type & buy it in its root form. I was introduced to the Korean Red Ginseng (高麗太極參) then, apparently the higher grade of Ginseng & have been purchasing this grade since.

korean red ginseng recipe

Korean Ginseng promotes blood circulation, revitalizes & aids recovery from weakness after illness. Many athletes may also use Korean Ginseng as herbal support during rigorous training. At home, I always keep a box of this valuable herb & use it to make a soup especially after an illness or returning from a trip. Korean Ginseng is normally double-boiled with chicken meat as a soup, unlike the American Ginseng, which is usually sliced & soaked in hot water to make a tea.

To make this delicious Korean Ginseng Chicken Soup, I like to use red dates & garlic. Putting glutinous rice will thicken the soup & lastly, adding spring onion & Cognac give the tonic a fragrant scent.

how to cook korean ginseng soup

Tip: When taking Ginseng, avoid taking Vitamin C (including fresh fruits) & never drink tea at the same time. These will reduce the efficiency of the herb. Also, avoid taking it when having a cold, flu or other lung infections.

Ingredients:
1 Chicken
1 Korean ginseng root
10 Red dates (seedless)
7 cloves of Garlic
¼ cup of Glutinous rice
2 sprigs of Spring onion (chopped)
1 litre Water
2 tsp Salt
1 tsp Cognac

Method:


  1. Cut off neck, backside & claws. Ensure it's thoroughly cleaned inside out. Put all fillings into the chicken except spring onion.
  2. how to cook korean ginseng soups
  3. Tuck the feet in neatly.
  4. cooking korean ginseng soup
  5. Fill slow cooker with water & put it on high heat. Add chicken when it’s boiling. Cover lid & cook for 2hrs. Continue to simmer on low for another 3 hrs.
  6. Break chicken into half & put it into a serving bowl. Pour in soup, add brandy & sprinkle spring onion. Serve hot.
how to make korean ginseng soup

Can you see all the flavourful ingredients inside the chicken? The Ginseng has also expanded & doubled in size.

delicious homemade korean ginseng soup
Serving suggestion:
You can cut up the Ginseng into slices & serve. A Korean Ginseng specialist once taught me to use the Ginseng root for 3 rounds, which I’ve been practising since. 1st round, I’d usually used it for this recipe but remove the root at the end of process & keep it for next day. 2nd & 3rd rounds, I’d use the root again & throw it into any other soups I’m making. Brilliant!

Do you use Korean Ginseng in your cooking too? Check out another potent soup of mine - Power of American Ginseng & Abalone!
Samgyetang
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Cream of Wild Mushroom

Mushroom lovers, you’re gonna love this rich & creamy soup made from Portobello & Mixed Button Mushrooms!

A lot of us are familiar with mushrooms & their miraculous & magical powers. In addition to providing anti-oxidant value, the nutrients in these mushrooms also play a role in enhancing immunity & preventing diseases such as cancer.
I prefer my Mushroom Soup rich & having an exotic taste, that’s why I like the combination of the Portobello & Mixed Button Mushrooms! Besides, they’re really economical @ just S$6.25 & S$5.95 (250g) respectively. Maybe because First Choice is Cold Storage's house brands, that's why the price is so reasonable.
This recipe has been featured @ PetitChef as
Starter of the Day!

There're many different types & methods of making Mushroom Soup but I like mine done this way. Well, sit back & enjoy a cuppa Mushroom.

(Serves 6)
Ingredients:
250g Portobello Mushrooms
250g Mixed Button Mushrooms
30g Butter
1 Medium onion (chopped)
1 Bay leaf
2 tsp Minced garlic
2 tbsp Plain flour
1 litre Vegetable stock
½ cup White wine

Garnish:
Parsley
Mushrooms (sliced)

Method:

  1. Clean mushrooms & cut them into small pieces. Blend well.
  2. Heat pot & melt butter. Add garlic & onions & sautéed till fragrant.
  3. Add mushrooms & bay leaf & fry for about 3 mins over gentle flame.
  4. Add flour & stir in stock. (Adjust the amount of flour according to your preference of thickness). Simmer for 10 mins & stir in wine.
  5. Remove bay leaf before serving. Garnish with slice mushrooms & chopped parsley. What about transferring the soup into 6 coffee or tea cups instead of the usual soup bowls?

Try pairing the creamy soup with my Crispy Anchovy Garlic Toast!


I've made this tasty soup again on Valentine's Day, but this time, I'd added a heart-shaped crouton!
To make these hearty croutons, cut out shape using mould. Toast them lightly & spread butter. Quickly place the side with butter on a plate of parsley flakes & press to stick. Turn them over & place them on top of your soup.

Check out my post @ Flirting With Food On Valentine’s Day to see my cooking on that day!
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Creamy Pumpkin Soup with Crab Claw

Delicious Creamy Pumpkin Soup with Crab Claw
Featured @ PtitChef!!

Pumpkin Soup is a cheerful addition to any meal, plus it’s full of vitamins & minerals & is a wonderful dish to please the whole family. I’d made this traditional soup with a twist, adding Crab Claw to this dish on Mother’s Day.
I've also included potato & carrot in the recipe to give it a good mix as pumpkin is sweet. Adding other vegetables will give it more flavourable balance.
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Crustacean Lovers, This Is For You!

Holidays are a time of togetherness & celebration & parties. Christmas is no exception & parties are plentiful. What better way to celebrate a magical season than having a fun gathering of family & friends & cooking this top-buzzed recipe for them?
Ever thought of using Carnation Evaporated Milk in soups? It’s the perfect way to make them extra rich & creamy. Not only will it add depth to the flavour, it’s sure to win hearts! This crustacean recipe, which is my home-classic, can help to transform any family Christmas get-together into a truly special occasion. With this scrumptious seafood course, nothing quite beats the feeling of a hearty Christmas meal.......

1 Sri Lankan Crab
500g Clams
300g Mussels
6 slices of fish fillets
1 small cuttlefish
1 tube of Toufu
¼ can Carnation evaporated milk
3 slices of ginger
1 litre fish stock
Vegetables
1 tbsp flour
2 tsp of salt
1 tsp Butter
1 tsp Chinese wine
1 tsp of Sesame oil
Dash of pepper

  1. Clean, remove top shell & separate crab into parts. Pat dry & coat with thin layer of flour. Deep-fry till half-cooked to seal in juices & lightly toss it with butter.
  2. Prepare clams & mussels. Click on the highlighted links to see instructions on cleaning preparation.
  3. Using a large pot, heat fish stock & add ginger. Put into crab, close the lid & simmer for ½ hr. I’ve chosen female crab so the tasty roe will give the soup an added punch.
  4. Meanwhile, clean & slice cuttlefish. Make criss-cross sections on the underside of the cuttlefish using a knife. When cooked, the slices will curl to form a beautiful pattern.
  5. Cut fish into slices & lightly marinade them with salt, pepper & corn flour. By adding flour to fish, it’ll give the seafood a smooth texture.
  6. Add salt into the soup. Throw in the shellfish & when they’re almost opened, add in fish & cuttlefish. Stir in milk & put in vegetables & toufu. I’ve chosen spinach here but you can substitute with cabbage if you prefer a sweeter taste.
  7. Add wine, pepper & sesame oil & you’re ready to serve this pot of soup, bursting with rich flavours from the treasures of the sea! Lobster fans, if you prefer, substitute crab with lobster for a richer taste. Check out How To Prepare A Live Lobster! Bon Appetit!!
Seafood Soup on Foodista
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Power of American Ginseng & Abalone

ptitchef features american ginseng abalone soupThis Double-boiled Dried Abalone Chicken Ginseng Soup, which was featured as "Starter of the Day" @ PtitChef, was a healthy start in What Shall I Cook For My Japanese Guest? on 21 Sep.

The Chinese name for American Wild Ginseng is Yeshan Huaqishen (野山花旗参), Yangshen (洋参) or Paoshen (泡参). Like all ginseng, the wild variety is the best. In modern China, American Ginseng’s frequently called 'green gold' due to its precious value.

The herb's appreciated for its cooling but revitalizing properties. It reduces heatiness, quenches thirst & restores energy levels. Due to these properties, American Ginseng's especially helpful to smokers & people prone to fatigue & irritability. Those who lead a busy active life, especially those engaged in a lot of mental work, should drink American Ginseng tea on a regular basis to harmonize the body system & maintain good health.

If you find double-boiling the herb cumbersome, just put slices of American Ginseng into a cup. Pour boiling water & steep for about 30 mins before drinking.

*Note: When purchasing American Ginseng, beware of your source. Since I can’t tell the real from fake or inferior ones, I only get my Chinese herbs from Eu Yan Sang although prices are much higher than other shops. It’s better to be safe than sorry since prices are exorbitant. Do not be misled that you can get a whole bottle of this American Ginseng for S$488; you can’t even fill a quarter. It’s 1 tael or 37.5g = S$488!!
Once you’ve selected your Ginseng, the staff at Eu Yan Sang will slice them for you on request using a traditional machine & transfer them into a bottle. This way, you can store the herbs for a longer period in this tightly-sealed container.

Of course, not forgetting the jewel – Abalone. Like Shark’s Fin, Abalone’s a symbol of wealth & good fortune to the Chinese & is considered a banquet fare. The different types of Dried Abalones are used to impart a distinct essence to Chinese soups because they've a more concentrated flavour than fresh ones. Their succulent taste & velvety texture are enticing & they're usually simmered in broth for many hours to soften it.  This is the cheaper type of Abalone.abalone soup recipesThe abalone is also valued for its numerous medicinal properties. It’s high in protein, vitamin E & magnesium & said to be good for our eyes & immune system. Check out the recipe....

4 Dried Abalones
4 Chicken drumlets
20 slices of American Wild Ginseng
Chicken stock
Dash of Chinese wine
Salt & pepper to taste
  1. Soak dried abalones overnight.american ginseng abalone soup
  2. Divide drumlets, abalones & ginseng equally & place them into 4 tonic bowls. Fill bowls with chicken stock.
  3. Double-boil for 8hrs. Add wine, salt & pepper before serving.american ginseng abalone soup recipe
Ginseng on Foodista
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Recipe: Classic Lobster Bisque

how to make classic lobster bisque
This is the classic Lobster Bisque recipe for My Lobster Affair but if you find prices of lobsters too steep, you may wanna use my Prawn Bisque recipe instead. I'm using Spiny Lobster for this dish & will also be using some of the stock here to thicken it as a sauce for my Steamed Lobster.
lobster bisque recipe featured at tai kong seafood
Recipe Featured @ Tai Kong Seafood

lobster bisque recipe featured at petitchef
Featured @ PtitChef as 'Starter of the Day!'

1 fresh live Spiny lobster (Spider)
Lobster stock (reserved from Steamed Lobster recipe)
1 small tray of fish bones
2 carrots (chopped)
2 stalks of celery
1 large onion (chopped)
300g tomato paste
200g Bulla thickened cream
3 tbs white wine/brandy
2 tbs flour
1 tbs olive oil
1 tbs butter
Parsley (chopped)
Salt & pepper

how to cook spiny lobster
  1. Wash & boil the fish bone to prepare stock. Remove bones & set aside. how to cook soup with salmon bones
  2. Click on the link to see How To Prepare A Live Lobster.
  3. Take a deep breath. Position the tip of the knife blade & plunge it through to the cutting board to separate the lobster’s head & tail. Lobsters can have the body parts cut off & still be moving. Refrigerate to keep it fresh.
  4. learn how to cook a live lobster for soups
  5. Heat oil & add butter. Fry the vegetables till soft & transfer into the pot of fish stock.
  6. learn how to make vegetables bisque
  7. Add lobster & wine. Quickly remove the tail when it’s half-cooked.
  8. how to cook lobsters for festive holidays
  9. Using a sharp scissors, cut under shell of the tail section & pull out the flesh carefully. Put the meat aside & throw the shells back into the stock & simmer until liquid reduced by half.
  10. how to cook succulent lobster tails
  11. Remove shells & strain mixture by pressing gently down to extract liquid. Discard vegetables & shells but keep the head. vegetable soup base for lobster bisque recipe
  12. Return liquid to pot. Add paste, parsley & simmer for another 15mins.
  13. vegetable soup base for lobster bisque recipes
  14. When bisque is ready, stir in starch with cream. Stir over medium fire till thickened.
  15. cooking lobster bisque using bulla cream
  16. (Optional) If you’re using brandy, you may wanna remove the pot from the heat & pour in the cognac before stirring in the flour (step 9). Ignite the cognac with a long kitchen match & let the alcohol burn off.
  17. Add the half-cooked lobster meat just before serving. Do not overcook.
  18. adding fresh lobster meat to bisque
  19. Add wine & season to taste. Serve piping hot & garnish with parsley.
how to cook classic lobster bisques

To enjoy the delicious lobster roe, use a lobster pick or skewer & pick out the flesh & roe from the head. tasty lobster roe from steamed seafood

Sauce for Steamed Lobster
  1. Mix well 1 tsp of flour with 1 tbs of water.
  2. Bring ½ cup of bisque to boil & add starch to thicken the sauce. Add a dash of wine to give flavour & dribble on to the Mouth-watering Lobster Tail.festive succulent lobster tail recipe for parties
Lobster Bisque on Foodista
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