Monday, September 3, 2007

Precious Marrow Soup

1 hairy marrow
50g white fish fillet, diced finely
50g carrot, diced finely
50g shelled shrimps, diced finely
3 dried chinese mushrooms, soaked, stems removed and diced finely
1 slice old giner
200g pork ribs
1 litre water

1 teaspoon salt
1 teaspoon light soy sauce

  1. Scald the ribs in boiling water for 3 mins.
  2. Bring a litre of water to boil. Add the scalded pork ribs, reduce heat, cover the pot and simmer the stock for an hour.
  3. While the stock is simmering, skin the hairy marrow and dice it into 1 cm cubes.
  4. Add the diced marrow, mushrooms, carrot and ginger and cook for 30mins or till the marrows have cooked through.
  5. Now add the diced fish, shrimps and seasoning. Continue to cook for 5 mins.
  6. Remove pork ribs and serve the soup hot.

Saturday, September 1, 2007

Tomato And Potato Soup

2 tomatoes, wedged
2 potatoes, wedged
1 carrot, wedged
200g pork ribs
100g lean pork
1 slice old giner
1.7 litres water

1 teaspoon salt
1 teaspoon light soy sauce

  1. Scald lean pork ribs in boiling water for 3 mis. Drain and rinse.
  2. Bring 1.7 litres of water to a boil. Add potatoes, carrot, ginger and scalded meat. Bring contents to a boil and then lower the heat. Cover the pot and simmer the soup for 1 and 1/2 hours.
  3. Add wedge tomatoes and continue simmering for another hour. Add seasoning before serving.
  4. Serve soup and cooked ingredients separatedly. Complement cooked ingredients with a little soy sauce.

Soup For Good Appetite

20g Crataegus Pinnatifida (san cha)
20g Hordeum Vulgare Linne (mug nga)
20g Oryza Sativa L. (kog nga)
6 honey dates
2 drieed duck gizzards
200g lean pork
1 litre water

  1. Soak the dried duck gizzards in hot water for 30 minutes. Discard the water and rinse the gizzards thoroughly. Cut the gizzards into thick slices.
  2. Scald the lean pork in boiling water for 3 minutes. Remove and rinse.
  3. Rinse all the herbs and dates briefly and drain well.
  4. Bring the litre of water to a boil. Include all the ingredients, cover the pot and bring to a boil again. Lower the heat and simmer with the pot covered for 2 hours.
  5. Sieve the soup and discard the herbs. The cooked dates, duck gizzard and lean pork can be eaten. Serve soup hot.