1. Chicken soup
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Whole chicken.
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Please cut out the chicken legs and chicken
wings before using the breast and bone to cook the soup stock. Keep the legs
and wings in the fridge and only cook before serving dinner.
-
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Look below for timing to cook.
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5 red dates, rinse and remove seed
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1 honey date rinsed
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Half onion
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2 clove
of garlic, peeled, smashed
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1 small piece ginger
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1.5 red carrot peeled chopped
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1.5 corn (buy from Butcher shop)
Cooking time:
·
Maryland cook 15mins. Drumsticks cook 10mins.
Corn cook 5mins.
·
Need to prepare sliced chilli soy sauce for dip.
Add pepper white, and a bit of sesame oil into the sauce and minced garlic.
2. Radish soup
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Pork bones 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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1 white raddish, cut large piece (2.5 fingers
thick)
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1 small piece ginger
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1 rinsed dried scallop *optional if don’t have
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Dried longans
·
Add water to pot and add ginger and all the
dates and longan. Bring to boil for 5 mins
·
Boil the pork bones about 1.5 hour. (15mins high
flame + then bring to simmer low flame boil for rest of the time). Please watch
the soup level not to dry up too much!
·
Add raddish cook about 30-45mins. When raddish
cooked just off fire and put aside.
3. Lotus root
soup
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Pork bones 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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5 red dates, rinse and remove seed
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1 carrot, rinsed peeled and chopped
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1 fresh lotus root (only from wet market).
Peeled, cut about slightly bigger than 1 finger thickness. Soak in water and
only cook 20mins before serving. *Like to eat crunchy not soft.
·
Add water to pot and add ginger and all the
dates. Bring to boil for 5 mins
·
Boil the pork bones about 1.5 hour. (For first
15mins high flame )
·
Add carrots. When the soup is boiling again,
bring to simmer low flame boil for rest of the time. Please watch the soup
level not to dry up too much!
·
When soup is ready (taste sweet), can stop fire
·
At about 4pm, add some lotus to the soup and
boil for callum dinner
·
At about 6pm, add the remaining lotus to cook
for our dinner. (or whenever we are ready to eat)
·
NOTE: Lotus root better to buy and cook on that day. Don’t keep well.
4. Carrot corn
soup
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Pork ribs 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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1.5 corn, chop into 3 piece
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1.5 carrot chop
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Half onion, chop
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1 small piece ginger
5. Winter melon
soup
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Pork ribs 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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A little dried longan
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1.5 carrot chop
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1 small piece ginger
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Handful of wolfberries rinsed (about 1
tablespoon), soak for 5 mins before adding to soup 20mins before serving
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1 circle
winter melon (buy from wet market, ask about 2 finger thickness for the whole
piece). Remove seeds, wash skin, cut away any bruise part. Chop into cubes
about 2 finger thickness. Only add into soup 20 mins before serving.
6. Old cumber
soup
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Pork ribs 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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I old cumber, deseeded
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1 carrots chopped
·
Refer to recipe in cook book
7. Watercress
soup
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Pork ribs 1 pack
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1 pack of chicken breast (half of a full breast)
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1 honey date rinsed
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5-6 cloves of garlic, peeled and smash
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1 small piece ginger
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2 packs of watercress, washed removed yellowed
leaves, cut a small section of roots away (about 1.5cm from bottom) (can buy from market or cold storage)
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5-6 red dates, rinse and remove seed
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Handful of wolfberries, rinsed and soak 5 mins.
Throw water and add berries Only last 20 mins before serving
Note:
1.
Buy corn from butcher shop across the road. They
don’t have it every day so plan well ahead. U can ask to reserve, Usually they
arrive Friday or sat.
2.
Most soup need to boil slow flame for 2-3hours.
3.
Use the scoop to remove excess oil or things
floating on soap surface
4.
Can buy honey dates from stall in front of fruit
stall or Euyan sang at clementi mall
5.
All the soup base cooking method is the same.
