Fish Maw with Bok Choy Soup

Preparation Time: 40 mins

Cooking Time: 40 mins

Serving for 2 – 3 persons

Ingredients

6 pieces of pork ribs

1 piece of chicken carcass or 2 drumstick bones

1 small bok choy or half a big bok choy (cut in pieces of about 2 X 1 inch)

3 garlic minced

15 fish balls

5 pieces of dried shark’s maw and cut them in small chunks (soaked with hot water to softened and wash with water)

30 strips of fresh Cordecep Roots (Optional)

salt to taste

Method

1. Boil water and scald the pork ribs. Wash with water and put it aside.

2. Boil water, add scalded pork ribs and chicken carcass to cook soup. Cook for 20 mins.

3. Heat up wok and 3 Tbsp cooking oil to fry garlic till light brown, add Bok Choy to stir fry for 10 mins. Add water till Bok Choy is semi softened.

4. Add the fish maw in the soup base and boil for 2 mins.

5. Add the Bok Choy and boil for 2 mins.

6. Add the fish balls and boil for 1 min.

7. Finally lower the heat and simmer for 5 mins.

Beef Balls soup

Preparation Time: 20 mins

Marinating Time: 30 mins

Cooking Time: 15 mins

Servings for 2

Ingredients

100g minced beef

50g minced pork

1 packet of tung feng (small)

1 Tbsp fried sole fish

1 tsp corn flour

½ a cube of Chicken cube

½ tsp light soy sauce

1 dash of pepper

1 Tbsp shallot oil

1 Tbsp sesame oil

6 – 8 Sotong Balls (optional)

Method

1. Mixed pork and beef, add fried sole fish, pepper, soy sauce, sesame oil and corn flour to marinate for 30 mins

2. Heat 2 bowls of water and add chicken cube to boil

3. Soak tung feng for 2 mins, remove water and add boiled chicken stock in tung feng for 1 min

4. Make meat mixture in balls and add in soup

5. Add Sotong Balls and tung feng bring to boil before serving

Sze Chuan Vegetable Soup

Preparation Time: 20 mins

Cooking Time: 40 mins

Serving for 2 – 4 persons

Ingredients

300g Pork Ribs

1 Sze Chuan Vegetable

2 Tomatoes

2 slices of Ginger

Method

1. Wash pork ribs and blenched it with boiling water

2. Heat 3 bowls of water and add pork ribs to cook for 20 mins

3. Wash the Sze Chuan Vegetable and remove the outer skin. Slice the vegetable about 2 to 3 mm thick

4. Cut the tomatoes into 4 quarters

5. Add the vegetable, ginger and tomatoes in the soup with the pork ribs and cook for another 10 mins

Mee Swa

Preparation Time: 10 mins

Cooking Time: 20 mins

Serving for 1 person

Ingredients

2 bundle of mee swa

1 clove garlic

10 g dried shrimp

1 egg

Method

1. Soak dried shrimp till soft in hot water.

2. Smashed garlic and fry with oil in a wok till light brown and add dried shrimp and fry for 2 mins.

3. Add 1½ bowl of water to the wok with the garlic and dried shrimp. Cook till the water boil.

4. Add the mee swa to cook for another 3 mins.

5. Beat the egg and add in a heated wok with oil. Fry the egg and add it to the mee swa soup.

6. Add a dash of pepper and sesame oil before serving.

Pumpkin Soup….chinese style

Preparation Time: 30 mins

Cooking Time: 1 hour

Serving for 2 – 3 persons

Ingredients

300g pork ribs

400g pumpkin

1 tsp salt

Method

1. Wash pumpkin, remove skin and cut them in cubes of size 4 cm X 4 cm thick

2. Wash pork ribs and blenched in boiling water

3. Boil water with pork ribs for 10 mins at high heat then low heat for another 20 mins

4. Add pumpkin in the soup base and cook for another 30 mins till soft

Black beans soup

Preparation Time: 60 mins

Cooking Time: 60 mins

Serving for 3 to 4

Ingredients

300g Pork ribs

200g Black Beans

2 tsp salt

Method

1. Wash and the black beans

2. Wash the pork ribs and blenched in boiling water. Remove and drain them

3. Boil 5 bowls of water, add salt, pork ribs and black beans for 60 mins at low heat

4. Serve with a dash of pepper and sesame oil

“Sharkfins” melon soup

Preparation Time: 60 mins

Cooking Time: 60 mins

Serving for 3 to 4

Ingredients

300g Pork ribs

1 dried scallop

1 “sharkfins” melon

1 tsp salt

Method

1. Soak the dried scallop for 1 hour till soft and use your fingers to split the scallop into shredded pieces

2. Wash the pork ribs and blenched in boiling water. Remove and drain them

3. Boil 5 bowls of water, add salt, pork ribs and scallop for 50 mins at low heat

4. Boil the “sharkfins” melon for 30 mins till soft. Remove and cut the melon in half. Use a fork to scrap the melon off the skin. Drain the melon over a sieve

5. Add the melon in the soup at low hear to simmer for another 10 mins

6. Serve with a dash of pepper and sesame oil

Cabbage Soup

This is another traditional soup which my mum would cook during festive season

Preparation Time: 20 mins

Cooking Time: 1 hour

Ingredients

1 Beijing Cabbage

2 cloves of garlic

300g pork ribs

1 bowl of chicken stock

4 bowls of water

Method

1. Wash and peel off the cabbage.

2. Wash ribs with salt to clean. Boil 4 bowls of water and add the ribs. Cook for 1 hour.

3. Add chicken stock.

4. Heat wok, add oil and garlic. Add cabbage and stir fry for 1o mins.

5. Add into soup base and cook for another 1 hour.

Radish Soup…

This is a traditional soup which my Grandfather would cook every Chinese New Year

Preparation Time: 30 mins

Cooking Time: 8 hours

Serving for 5 – 10

Ingredients

500g pork ribs

250g dried soy beans (soak overnight)

5g pepper seeds

400g radish

100g dried scallop (optional)

Method

1. Wash and clean ribs with salt.

2. Shave the skin, wash and cut the radish.

3. Boil 6 bowls of water, add the soy beans with the pork ribs, cook for 2 hours and let it simmer.

4. Add the radish after the soup base has simmer for another 4 hours.

5. Cook for another 1 hour and lower heat to simmer for another 1 hour.

Basic Fish Soup

Preparation Time: 30 mins

Cooking Time: 1 hour

Serving for 4

Ingredients

500g fish bones (preferably Ikan Kurau)

2 tsp salt

5 slices ginger

2 tsp sesame oil

1 tsp pepper

2 bowls of water

Method

1. Heat wok with cooking and add fish bones. Stir fry for 15 mins remove the fish bones.

2. Add wok with 1 Tbsp of oil. Add ginger and fry till aroma.

3. Add the fish and stir fry for 1 min. Add the water and cover the wok with a lid.

4. Simmer at low heat for another 40 mins. Add sesame oil and pepper, bring to boil.

You can use the soup base for porridge, bee hoon.

To prepare fish slices:

1. Slice the fish meat about 0.5 mm thick. Soak the fish slices in salt water for 20 mins.

2. Cook the fish in the soup for 1 min, do not overcook when you cook fish meat.