The funny thing about tastes is that for things that you absolutely loath as a kid may yet turn out to be one of your favorites as an adult – such is the case for me with bitter gourd, and to be frank, quite a few other items.
So for those of you who dislike durian, petai, asparagus, Guinness, and more, perhaps ya’ll just need more doses of them until you like it!
Anyway, here’s one of the recipes I did with bitter gourd over the course of this Covid-19 season.
Bitter Gourd Tofu and Pork Soup Recipe
- 1 bitter gourd, cut in chunks
- 3 carrots
- 300 gram pork belly, cut into bit size chunks
- 1 block of soft tofu
- 2 tomato
- 1 inch ginger
- a handful of salted vege (optional, you can replace with salt to taste)
- boil pork belly for a couple minutes and remove from pot, throw away the scummy water
- use a bigger pot, boil 4-5 bowls of water with everything except tofu for about an hour or so in low heat
- add tofu just before serving
- salt (optional) and pepper to taste
Comfort food especially on rainy days, I usually have it with steamed rice and some soya sauce + cili padi as condiment.
I haven’t had any Korean food this Corona lockdown period, so naturally it calls for a home made affair to satisfy the cravings. Since there’s no easy way to install an exhaust fan in the dining room to simulate that Korean BBQ experience, I thought kimchi jiggae (kimchi soup) should make a decent replacement, which it did!
So without further ado, here’s my homemade kimchi soup recipe, if you decide to DIY at home too.
- 1000 ml soup stock – i used leftover pork bone soup
- 3-4 bulb garlic
- 1 inch ginger, sliced
- 2-300 gram pork belly
- 1-2 tube Japanese tofu
- 2 eggs
- 3-4 tablespoon Gochujang (Korean red chili paste)
- 200 gram kimchi
- spring onion & cilantro
- heat up soup stock and add garlic and ginger
- add pork and boil till pork is soft on low heat (depends on thickness, 20-40 mins)
- add gochujang & kimchi, boil for another 10 mins
- add spring onion, egg & tofu for the last 3 mins
- serve with cilantro on top
Simple, wholesome, and great for rainy day, you can have this soup as is or with a bowl of steamed rice.
Check out more simple recipe here.
When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?
Anyway, I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup. So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.
So here’s the recipe I got from mom.
- salted fish bone (preferably ikan kurau)
- a bulb of garlic, peeled
- an inch of garlic, sliced
- spring onion, cut into 2 inches length
- pork slices, 300-500 gram
- tofu, 2 blocks
- 2 liter of water
- 4-5 tablespoon cooking oil
- soak fish bone for half an hour
- fry garlic, ginger and fish bone till fragrant
- add pork slices and brown the exterior
- add water and bring to boil for at least half hour
- add tofu for the last minute, add spring onion too
Comfort food for rainy days for sure!
Yet another day of cooking at home, and today let’s look at one of my childhood favorites – salted vege soup with tofu and pork slices, one of the simplest traditional Chinese soup to prepare, and yet wholesome and fit for those rainy days.
- salted vege (I used pickled mustard green, you can use others too)
- soft tofu
- pork slices
- soak salted vege for 30 minutes in water, remove after
- boil salted vege, tomato, and pork slices in low heat for at least 30 minutes
- add tofu in the last minute or two
- season with salt (if it’s still not salty enough) and pepper
Now isn’t that simple?
For more of my kitchen creations, check out my recipes here.
When I was young, mom always made sure that there’ll be one soup dish in every meal. Usually it’s something like.. 1 meat, 1 vege, 1 soup, balanced diet, like it should be.
One of the easiest and fastest soup to cook would be bayam, a vegetable that can be obtained rather cheaply here in Malaysia. So here goes my simple recipe of the day – bayam soup with ikan bilis.
- a handful of ikan bilis (dried anchovies)
- a few bulb of garlic
- some wolf-berry
- bayam vegetable
- 1.5 liter of water
- Boil ikan bilis + garlic + wolf berry for 30 minutes
- Add bayam for 1 minute
- Add salt to taste, maybe some pepper
- Ready to serve, additionally you can also stir and egg or two prior to serving for extra protein
There are some recipes calling for discarding the anchovies, but I believe in not wasting perfectly fine food, especially since I bought these from Kota Kinabalu’s Filipino market, which is of pretty decent quality.
Check out more simple recipe here.