Soups (all sorts)

icebaby0 SG

Lobster Bisque

2 big onions(the green type)
1 carrot
2 bags of prawn shells(about 1.5kg)
$5 worth of pork ribs(blanched)
2 big lobster shell
1 cube of maggi chicken stock
5 cloves of garlic(coursely cut)
Tarragon herbs(i dunno how much)
1 celery
Other herbs(this one i really don't know cos dh's buddy prepared it for him as he said the herbs are hard to find and very rarely used)
Black pepper
Tomato paste(3 tbsp)
2 tbsp flour

Brown the prawn shells in hot oven at 200deg till fragrant
In a pot, make some stock with pork ribs and chicken stock cube.
Sautee garlic/carrot/onion/celery with olive oil then add in prawn shells till fragrant.
Add in tomato paste to fry till even.
Add in flour and fry till even.
Pour in pork stock(together with the pork ribs) and lobster then simmer for 20mins. (do not simmer for too long or it'll become bitter)
Put in all the herbs and pepper. (dh's buddy did mention that w/o the herbs it wouldn't make a big diff)
Before serving, add in the lobster meat and minced prawn meat into the soup and boil for 5mins.

Note: the amount of stock should level with the amount of prawn heads in the wok.
Must drain away all the prawn heads & stuff before using the soup to boil the ingredients.

icebaby0 SG

Chinese Soup

Method: 'dump' the following into boiling pot of water
- dried scallops
- half a chicken
- fish maw
- 'bamboo-heart' (sorrie but you gotta directly translate that into cantonese
- fishballs (if u like)
- and the teochew white-veg

icebaby0 SG

Ox Tail Soup

Ingredients:
- 1kg of Oxtail (cut into abt 1 inch chunks)
- 2-3 carrots (diced)
- 4 large tomatoes (diced)
- 4-5sticks celery (diced)
- 1 tbsp. oregano powder/ leaves
- 1 tbsp. rosemary leaves
- 1-2 large onions (diced)
- 1 large clove of garlic (minced)
- 1 small can of tomato paste
- olive oil
- 1litre of beef stock

Method:
Heat olive oil in pot & add in garlic & onion.
Stir fry till fragrant.
Add in rosemary leaves, oregano leaves, carrots, celery & stir fry for abt 5mins.
Add in tomatoes & tomato paste, oxtail.
Stir fry for abt 5mins.
Add in beef stock & water till its at least 1 inch abt the ingredients.
Simmer over low heat for at least 2-3 hrs, stirring occasionally.
Add seasoning to taste.

P/S: I find that the longer you simmer this dish, the better it taste & taste is best when its left overnite!

icebaby0 SG

Creamy Pumpkin Soup

Ingredients:
16 oz pumpkin (canned or freshly pureed)
13 oz chicken broth
1 large onion
2 carrots, diced
2 cups evaporated milk
¼ cup sour cream
1/8 tsp pepper
1 tsp cinnamon
¼ tsp baking soda
Pinch of salt
4 tsp bacon bits

Method of Preparation :
1.In a large pot, add chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for 10 to 15 minutes until carrots are soft.
2.Put vegetable and broth into a food processor and blend until smooth.
3.Return to pot, add pumpkin and milk.
4.Simmer uncovered for another 10 minutes. Pour into soup bowls then stir in cream and sprinkle with bacon bits.

icebaby0 SG

Wanton Skin Soup

Serves:5-6pax
Ingredients:
$4 worth pork ribs/chicken bones
1 handful of dried silver fish(wash slightly)
4 slices of ginger
2 cloves of garlic
1pkt of wanton skin
some mince meat-u decide the amt(marinate with soya sauce, sesame oil, pepper)
Green vege
Fish balls
Optional:
Crab sticks/bittergourd/yong tofu ingredients/seafood

Boil the soup(pork ribs, silver fish, ginger, garlic) for about an hour
Dump all the other ingredients into the soup till cooked.

In a seperate pot, boil some water to cook the wanton skin and add the cooked skin to your pot of soup.
Add soya sauce & sesame oil to taste.
Serve with some homemade chilli paste or chilli padi.[/b]

icebaby0 SG

Country Simmering Beef

1kg beef cubes/oxtail
1 minced garlic
3 diced onions
3 large celery stalks
20 button mushrooms
3 cups beef broth (beef stock cubes)
6 large potatoes
3 carrots

Seasonings
3 tbsp olive oil
3 tbsp all purpose flour
1/3 cup tomato paste
1 tbsp Worcestershire sauce
2 tbsp soya sauce
? tsp salt, pepper, paprika, chilli powder, thyme, oregano, basil

Marinate beef cubes with all the seasonings & let it stand for at least 1 hr.
Stir fry the garlic until brown & add the beef cubes & cook it over slow fire for 20 mins
Add onions, beef broth, button mushroom & simmer for 30 mins
Add potatoes, celery & simmer for another 30 mins until beef is tender.

icebaby0 SG

Soup Base

1 packet of chicken bones
10 pcs of black fungus(soften)
10 pcs preserved red dates
salt to taste

Method:
1. Boil water and add chicken bones.
2. Cook for at least 15 mins. Remove and discard bones.
3. Pour chicken stock in an earthern pot.
4. Add black fungus and red dates.
5. Double-boiled the soup for at least 30 mins.
6. Add salt to taste.

icebaby0 SG

Tung Hoon and fish ball soup

Ingredients:
Tung Hoon (rinse)
1 pkt fishball
2 eggs (poached)
a few slices of meat (or minced meat)
ikan bilis (clean and fry)
fried onions and garlics
chinese celery (qin chai)
spring onion
dong chai (preserved veg, normally used in the porridge)
salt and soya sauce to taste
some soya beans (optional, if you have it's better)

icebaby0 SG

Lotus root wif Peanuts Soup

1 lotus root (sliced to abt 1cm thick)
red dates
pork ribs
large handful of peanuts
1 pc of dried cuttlefish (slice to abt 2cm thick)

- Boil water, put in the peanuts & under slow fire boil for 1/2 hour together wif prok ribs, red dates & cuttlefish.
- Add in Lotus root & simmer under slow fire for 1-2hours or till peanuts is soft.
-salt or soy sauce to taste, if prefer.

icebaby0 SG

Old Cucumber Soup

1 old cumcumber (removed seeds & slice to abt 1-2cm thick)
red dates
qi zhi (dried wolfberries)
dried scallops
pork ribs

- Boil Water, add in pork ribs & scallops. Simmer over low heat for 1/2 hour.
- add in rest of the ingredients & simmer for 1-2hours or till old cucumber is transparent & soft.
-salt or soy sauce to taste, if prefer.

icebaby0 SG

Peanut Soup with Coix Seed

50g shelled peanuts
50g coix seed (yi ren)
8 red dates (hong zao)
12 wolfberry fruit (gou qi)
1 tbsp granulated sugar

1) Rinse the shelled peanuts and coix seed. Soak in water for 8 hours. Rinse the red dates and wolfberry fruit separately and set aside.
2) Pour 6 cup water into a pot together with the shelled peanuts and coix seed. Bring to a boil over high heat then turn to moderate heat and cook for 40 minutes. Add in the red dates and wolfberry fruit, lower the haet and cook for 30 minutes. Stir in granulated sugar and serve.
3) Coix seed nourishes the spleen and strengthens the stomach. Shelled peanut strengthens the spleen and stomach, moistens internal dryness and reinforces the vital energy and wolfberry fruit nourishes the yin energy and reinforces the vital energy.

icebaby0 SG

Eight-treasure Milk Porridge

100g glutinous rice
30g coix seed
30g chestnut (li zi)
10g white fungus (yin er)
90g taro (yu tou)
30g lotus seed (lian zi)
30g walnut (he tao)
10g longan aril (gui yuan rou)
2 cups skimmed milk
1-1/2 tbsp rock sugar

1) Rinse the glutinous rice, coix seed, chestnut and white fungus. Soak in water for 3 hours, drain and set aside.
2) Use a toothpick to remove any remaining shells from the chestnuts. Peel the taro. Cut the chestnuts and taro into small pieces and set aside.
3) Pour 4 cup water nto a pot. Put in the glutinous rice, coix seed, chestnut, lotus seed and walnut. Boil over low heat for 30-40 minutes.
4) Add in the taro, white fungus and longan aril then boil over low heat for 20 minutes. Stir in milk and rock sugar then serve.
5) This recipe is ideal for middle-aged and elderly as part of their daily healthy diet.

icebaby0 SG

Green Bean & Oatmeal Paste

150g shelled green beans
3 slices dried lemon
2 tbsp oatmeal
30g dried mulberry (sang shen gan)
2 tbsp rock sugar
Some cornflour solution

1) Rinse the shelled green beans. Rinse and cut the dried lemon into small pieces.
2) Pour 4 cup water into a pot, put in the green beans and oatmeal and cook till soft. Add in rock sugar, dried lemon and dried mulberry and stir well. Stir in the cornflour solution to thicken then serve.
3) Green beans removes toxins, clears heat to quench thirst, dispels dampness and facilitates urination. Mulberry fruit nourishes the liver and kidneys, supplements blood, stops internal wind and clears internal neat. Particularly suitable for menopausal women.

icebaby0 SG

Red Date Porridge with Ginger and Walnut

50g glutinous rice
10 red dates
20g ginger
30g walnut kernels (he tao ren)
2 tbsp brown sugar

1) Rinse the glutinous rice and red dates. Rinse and peel the ginger, cut into slices. Remove impurities from the walnut kernels, rinse and set aside.
2) Pour 4 cups water into a pot, put in the glutinous rice and bring to a boil. Add in the ginger slices, red dates and walnut kernels and stir-cook over low heat for 30 minutes. Stir in brown sugar and serve.
3) This recipe is ideal for the middle-aged and elderly to maintain and regulate health.

icebaby0 SG

Chinese Yam and Taro Soup

200g Chinese yam (shan yao)
200g taro (yu tou)
1tbsp granulated sugar

1) Rinse and peel the chinese yam and taro and cuto into small pieces.
2) Pour 3 cup water into a pot and put in the yam and taro. Bring to a boil then turn to moderate heat and boil again till thoroughly cooked. Stir in sugar and stir well before serve.
3) Chinese yam is neutral in energy and sweet in taste. It nourishes the stomach and lungs. Rich in starch fibre and minerals such as potassium and iron. Facilitates excretion and increases body energy to maintain strength.