tomato and egg soup

Ingredients: 
1) 1 litre water 
2) 1/3 bowl of ikan bilis (wash and soak in water to rid excess salt) 
3) 3 medium tomato, cut into 6 wedges each 
4) 2 medium eggs, beaten 

Method: 
1) Boil the ikan bilis with the water. 
2) Once water boils, add in the tomato wedges. 
3) Once water boils again, turn to slow heat to simmer. 
4) Once tomato is softened, use a soup spoon to break up the tomato. 
5) Remove the ikan bilis and remaining tomato. 
6) Turn to medium heat to get a slightly boiling soup. 
7) Pour the beaten eggs in 2 batches into the soup. Do not stir. 
 Once the egg mixture sets, can turn off heat and the soup is ready to be served. 


by Jennifer Quah

KimChi Soup

2 Chinese cabbages 
5-10 spring onions 
Sea salt or other non-iodized salt, at least 100 g 
4 heaped tablespoons (about 20 g) Korean chili powder 
2-3 cloves garlic, crushed 
2 tablespoonfuls sugar 
Small piece of ginger (5 g), crushed 

Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. 

Place the cabbage in a clean plastic bag or equivalent and sprinkle salt over each layer.This will create a brine solution with the cabbage juice. 

To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary. 

Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. 

Add the chili powder. Unsurprisingly, the best chili powder for kim chi can be found at a Korean grocery store, which has a bright red color. It is possible to use other kinds of chili powder, or puréed or thinly sliced chili peppers if this is unavailable. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar. 


Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn’t seem dark enough, add more chili powder. 

Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.


by Jelibean

Pork and Kimchee casserole

225g boneless pork chop (must have a bit of fat) 
400g kimchee 
3 cups beef stock (I used Japanese katsuo dashi from Daiso, add water become instant stock) 

Marinate for pork 
½ t instant stock 
¼ t crushed garlic 
Salt 
Ground chili pepper (must get from Korean supermarket, keep in fridge) 

340g tofu 
4 dried mushrooms, soaked in water 
1 green onion 
3 T salad oil 
1 stalk of thick green onion 

1. Slice pork into 0.5cm, cut kimchee into 0.3cm. 
2. In a pan over medium heatin hot oil, cook and stir pork. 
3. when the meat is nearly done, stir in drained Kimchee. Reserve the Kimchee liquid 
4. stir in liquid and continue to cook, add beef stock, bring to a boil, remove from heat. 
5. In a shallow saucepan arrange cut up toufu, mushrooms and sliced green onion. 
6. Add (4) and heat, when toufu begins to shake, can off fire. 

This is from the book. 



Mine is short cut, I marinate the pork one day in advance, than I fry it with oil, after they are done, I will put the meat in the pot with the Kimchee and other ingredients and let them boil until I feel the toufu is done. I also don’t use beef stock, too leh che, I use instant dashi stock, very fast. 
This is quite a big pot of casserole, so do be prepared.

by TCS1

Indian mutton soup

½ kilo of mutton – I used rib part.
3 potatoes – cut into quarters
4 tablespoons of oil
7-8 cups of water
Salt to taste

Grind into smooth paste:
2 slices ginger
3-4 cloves of garlic
2 onions

Ingrediants for frying:
1 stick cinnamon
3-4 cloves
2-3 cardamoms

Spices to marinate the meat:

4 tablespoons of coriander powder
1 teaspoon cumin powder
2 teaspoon white poppy seed powder ( kas kas)
2 teaspoon white pepper

( You can get the soup spices from the Indian spices stall, just ask for rempah soup mixture and use about 4-5 tablespoons of it. Reduce it if you want the soup not so spicy)

For Garnishing
Chopped spring onions and chinese parsley
Fried onions- (peel, and slice thinly the shallots and fry till golden brown and drain.)

1) Heat oil, stir in the ingrediants for frying until aromatic, then add in the ginger/garlic/onion paste. Sautee till slightly change colour.
2) Add in the meat with all the marinated spice and stir well.
3) Pour in the water, and let the meat cook till tender before adding the potatoes.
4) Garnish with fried shallot and chopped spring onions and parsley. Serve hot.


by Jam

Mushroom Soup recipe

Ingredients
50g butter
3 shallots, chopped
500g chestnut mushrooms, sliced
500ml chicken stock (made up from a stock cube)
200ml milk
100ml double cream

Method
1. Melt butter in saucepan. Add shallots and fry 3-4 minutes, or till soft but not coloured. Add mushrooms, and stir. Lower heat, cover with lid, and leave for 10 minutes to let mushrooms become mushy and release their flavour.
2. Add chicken stock and milk, bring to the boil and simmer for 20 minutes.
3. Leave to cool a little before blitzing with (handheld) blender. Stir in the cream and heat (without boiling) before serving. 

This makes quite a thick soup. If you prefer a thinner consistency, add more stock.


by Imelda

American Ginseng chicken soup

Obtained this recipe from the POP magazines.

Ingredients:-
1 black chicken
20g American ginseng (sliced)
10 red dates
30g dang shen (codonopsis pilosulae)
2 dried scallops
1tbsp wolfberries

Seasoning 
sea salt to taste

Method
1. Remove chicken skin, clean and cut into 4 pieces.
2. Boil 4 litre water in a pot, add in all ingredients and bring to a boil
3. Turn to low heat and cook for 5 hours. Add in sea salt and serve. 

* Add 500g of chicken's bone or pig's bone will enhance the flavour of soup.


Dang Shen improves qi, enhances spleen and the lungs. It is effective in relieving cough and expels heat in the body. 



American ginseng slices reduces heat in the body, enhance the spleen , nourish the lungs , relief thirst and improve energy.


by ace mum

Clam Chowder

Ingredients:-

Olive Oil
4 slices of bacon, sliced
1 small onion peeled and finely chopped
stick of celery, trimmed and finely sliced
4 cloves of garlic, peeled and finely sliced
14 oz floury potatoes, peeled and cut into 1/2" dice
2 fresh bay leaves
5 ears sweet corn, husks removed
1 tbs fresh thyme leaves
2 pints chicken stock
2lb 3oz clams
2-3 fresh red chilli, deseeded and finely chopped
small bunch of flat leaf parsley, chopped
1/2 lemon
3 tbs heavy cream
sea salt and ground black pepper

Method:-

Heat up olive oil. Cook bacon bits till lightly golden. Add onions, celery, garlic, potatoes and bay leaves. Cook gently for 15 minutes. remove corn kernels from corn and add into pan. Add thyme and stock and simmer for 20 minutes.

Heat a pan with lid on to high heat. When really hot, add clams with a splash of water and cover lid. Leave to boil for a few minutes until clams have opened. Hold sieve over soup pan and pour clams into sieve so that the clam liquids ends up in the soup pan. Discard unopened clams. 

Add meat from clams to soup. Add chilli, parsley and a squeeze of lemon.

Remove half of the soup to a blender. Discard the bay leaves. Pour to puree back into the soup pan and stir in the heavy cream. Season to taste. Enjoy!

by ladybug

Apple Soup (also good for cough)

Ingredients
3 Red apples (I prefer not to use China Fuji apples)
250g ribs/lean meat (blanched)
15g chinese almonds (2 南杏 : 1 北杏)
2 - 3 candied dates
3 dried figs (I used US dried figs, bigger and softer)
1000 ml water
Salt to taste (I did not add this)

Method

1. Peel and core apples, cut into wedges.
2. Rinse chinese almonds, candied dates and dried figs.
3. Blanch ribs/lean meat.
4. Bring water to boil and add all ingredients. Using medium fire, bring water to boil again, reduce to small flame and simmer for 2 hours. Serve.

by Reena

water chestnut n gingko soup

8oz water chestnut 
1 1/2 oz gingko 
10oz lean pork 
1/4 dried tangerine peel 
table salt 

1 peel n wash water chestnuts. soak n clean tangerine peel. 
2 shell gingko. soak in hot water for a while. take out . remove membrane 
n core. 
3 wash lean pork. scald n rinse well 
4 bring a suitable amt of water to boil. put in all ingredients. boil again. 
then turn to low heat. parboil for 2 hrs. season with salt. serve 


by diana tok

soup of pear n apples

2 pears 
2 apples 
8oz lean pork 
4 sweetened dates 
1/4 dried tangerine peel 
some salt 

1 peel n core pears n apples. Wash n cut into serving pcs. 
2 wash pork. scald n rinse well. 
3 wash sweetened dates. soak n clead dried tangerine peel. 
4 bring a suitable amt of water to boil. put in all ingredients. boil again. 
turn to low heat. parboil for 2 hrs. season with salt. serve. 


by diana tok

Chinese pear soup

Ingredients: 
300g Pork ribs or soft bones (blanched) 
3 chinese pears (cut into quaters) 
6 red dates 
5 figs (wu hua guo) 
1 tbsp sweet almonds 
1/2 tbsp bitter almonds 
2 pcs abalone slice 

Put everything into the claypot and add 5 bowls of water. 
Bring to boil and simmer for 5hrs. 

Salt - optional (I don't put any seasoning for my soups) 


By Mandy

Apple & Carrots with Dried cabbage

2 Red apples 
2 large carrots 
1 pkt dried cabbage 菜干 (available fr Chinese Medical Halls) 
300g pork 
4 honey dates 
¼ dried tangerine peel 
salt to taste 

Method 

1) Soak Dried Cabbage till soft, wash & strain. 
2) Peel apples & carrots. Wash & cut into pieces. 
3) Wash the pork & scald with hot boiling water. 
4) Rinse honey dates & tangerine peel. 
5) Bring a suitable amount of water to a boil. Put all ingredients in. Bring it to a boil, then parboil on lower heat for 2 hours. Season with salt. Serve.


by ma-li

Star Fruit & Pear Soup

2 star fruits 
5 Chinese pears 雪梨 
12 water chestnuts 
4 honey dates 蜜枣 
300g beef or pork 
1 small piece of tangerine peel 
salt to taste 

Method: 

1) Wash the fruits, cut into pieces. 
2) Peel water chestnuts. Rinse honey dates & water chestnuts. 
3) Wash the beef or pork, scald with hot boiling water. 
4) Bring suitable amount water to a boil. Add all ingredients & bring it to a boil. Then turn to low heat & cook for 2 hours. Season with salt. Serve. 
** Or you may cook this in a slow cooker on high heat for 2½ - 3 hours. 

This soup helps in liver-'qi' and quench thirst. 


by ma-li

Lean Pork soup with apples & pears

Ingredients 
2 apples 
2 pears (xue3 li2) 
3 dried figs 
some sweet & bitter almonds 
lean pork 
salt to taste 

Personally, I just like to double-boil pears with sweet & bitter almonds, candied dates, orange peel (optional)..... it nourishes the lungs too... the kids take these for dessert.


by Skyce

Cream of Pumpkin soup

Cream of Pumpkin Soup:
1/2 a medium pumpkin
1.75 litres water

60g Celery (finely sliced)
3 cloves Garlic (chopped)
1 large Onion (chopped)
1 potato, 1cm cubed
30g butter
40g flour
2 Knorr chicken cubes

1 tablespoon rolled oats
200ml UHT milk
1 tbsp sugar
Pepper to taste


1. Boil 1.75 L of water.
2. Clean out the pulp of 1/2 a pumpkin, reserve the seeds to toast for a snack. No need to remove the pumpkin skin, but cut the pumpkin to about 1 inch pieces and toast them in the oven for about 20-30 minutes until the pumpkin is soft. Toasting the pumpkin caramelises the sugar in the pumpkin for a lovely sweetness.
3. Once the pumpkin is soft, the skin can be removed easily. Put the pumpkin into a food processor or blender, but don't start blending yet! =)
4. In a frying pan, melt the butter and fry the onion, garlic, potato and celery until soft. To this mix, reduce heat slightly and add the chicken cubes and flour and stir thoroughly for about 1 or 2 minutes. Add some of the hot water until you get a thickened watery mixture. Add in the oats, but you don't need to cook it further.
5. Put this thickened mixture into the food processor or blender, and blend it with the pumpkin. If needed, you can add more hot water.
6. Pour the blended mix back into the soup pot, add in the rest of the hot water, milk and sugar, then turn up the heat.
7. When the soup is boiling, put it back into the thermal pot for a time to let the flavours mix. You do not have to reheat the soup before serving.
8. Freeze or refrigerate whatever soup not consumed.


by Brenda

Pumpkin soup

(1) 500g of Pork Ribs or Lean Pork (if you prefer less oily soup) or 
2 Chicken Thighs (remove the skin if you want it less oily)

(2) 5 red-dates (remove the seed)

(3) Half a pumpkin (cut it in big chunks)

Cooking Procedure:
(1) Boil the meat with the red-dates in a pot of water until cooked.
(2) Add the pumpkin, let it boil and then simmer for 10mins.

Viola! If you like eating pumpkin, you can cut the pumpkin into
smaller pieces becoz it will break down and blend into the soup and 
you get mouthful of pumpkin mash with every mouthful. 

The above is for 6-8 persons. 
Bon Appetit!


by mum2jj