Category / soup
I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“. It was basically steamed prawns atop of “tongfun” soup.
raw seafood with herbal soup
A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.
So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.
steam the seafood for 15 minutes, add green vegetables in the last 3 mins
- 2 big prawns
- 2 medium size squid (clean properly)
- 1 crab (cut into halves)
- herbs (you can get them in packets)
- chicken carcass (or pork bones)
- mushroom & vegetable
and… enjoy your dinner – steamed seafood with herbal soup
- boil the herbs and chicken carcass for at least half an hour to one hour
- place fresh seafood on top and use the same soup to steam it for 15 minutes
- add vegetable to soup and boil for another 2-3 minutes
- ready to eat!
Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!
It’s the weekends, start cooking!
P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.
As a Chinese, we love our soup. Herbal soup, vegetable soup, pork, chicken, anything. While growing up, we always have some sort of soup, a vegetable dish, and a fish/meat dish for every meal. Now that I’m kinda all grown up and sometimes cook for myself, I try to replicate the same as well.
Here’s a super simple recipe for radish soup with pork ribs (feel free to substitute with chicken) that you can make at home fairly fast, and with ingredients that are fairly cheap, this dish was about RM 12 in ingredients.
ingredients – radish, pork ribs, dried cuttle fish, wolf berries
Ingredients (serves 4 bowls):
- 1 radish, skinned and cut in bite size chunks
- 400 – 600 gram pork ribs (or chicken carcasses/chicken wings/legs)
- wolf berries (optional)
- 1 piece dried cuttle fish (or dried scallops, optional)
- 5 bowls of water
- salt and pepper to taste
remove the impurities from the pork with a sieve or ladle
- heat up water and add pork ribs, bring to boil for a bout a minute or two
- remove impurities with a sieve or ladle, if you want a clearer soup, remove pork and start over with another pot of water
- allow pork to cook in low heat for 30-45 mins
- add cuttle fish, wolf berries, and radish
- boil for another 30-45 mins
- ready to serve, add salt and pepper to taste
simple homemade radish soup with pork ribs
The addition of dried cuttle fish really enhances the taste of the soup, and boiling the pork long ensures that you get it well soft and tender without also overcooking the radish.
Since there are only two of us and this recipe serves about four bowl, I tend to cook this for dinner and then have them again the next morning, be sure to boil it again before going to sleep (or keep it in the fridge) to prevent the soup from going bad overnight.
For more simple recipes from yours truly, click here.
One of the activities we participated in while at The Datai Langkawi (see blog post) was a fun session on cooking conducted by the two chefs who are specialized in Thai cuisine at the beautiful hotel.
The session took place at the Thai Pavilion, a semi-open air restaurant that’s built on stilts and situated by the main swimming pool.
learning some tricks from the chef
Here are the two recipes you might fine useful to add to your cooking repertoire.
Our first dish was goong phad keemao, or fried drunken prawn. While the name might suggest that this dish involves alcohol, it actually wasn’t the case. Here goes:
- prawn (250 gram)
- fresh cili padi (8 gram)
- onion (20 gram)
- tomatoes (20 gram)
- galangal (20 gram)
- lemongrass (10 gram)
- cooking oil (30 ml)
- garlic (10 gram)
- kaffir lime leaf (2 gram)
- thai basil leaf (5 gram)
- oyster sauce (30ml)
- fish sauce (15ml)
- pepper powder to taste
the drunken prawn doesn’t use any alcohol, halal version
- heat oil in wok, then add garlic, chili, onion, and stir together
- add prawn, galangal, lemongrass, pepper, stir till prawn is half cooked
- add oyster sauce, kaffir lime leaf
- add chicken stock (or plain water if you don’t have chicken stock) and Thai sweet basil
- adjust saltiness with fish sauce
- serve while hot
you can cook the tomyam in either clear or “red” version
Next is arguably the most famous Thai dish of all time – tomyam gai. We made the chicken version here, but you can substitute with prawn, squid, or other seafood as well.
- chicken breast sliced (60 gram)
- galangal (10 gram)
- lemongrass (10 gram)
- kafir lime leaf (5 gram)
- abalone mushroom (20 gram)
- tomyam paste (10 gram)
- fish sauce (10 ml)
- lime juice (10 ml)
- chicken stock (150 gram)
- coriander leaf (5 gram)
Haze, KY, and WeiZhi showcasing our dishes at The Datai Langkawi
- boil chicken stock with galangal, lemongrass and tomyam paste in small pot (leave out tomyam paste if you want clear version)
- let the ingredients reduce a little, then add chicken, abalone mushroom, and kaffir lime leaf
- let cook for another 3-4 minutes
- season with fish sauce and lime juice
- add coriander leaf before serving
After the cooking session, we sat down and had our dishes with some steamed rice. There was also some Thai dessert and white wine to complete the course. It was pretty fun and now I do think I should slot in cooking classes whenever I travel to other places. These recipes are pretty easy to follow, I’m pretty sure I’ll make them at home.
Datai was such an awesome experience, I miss it already.
It’s been a while since the last recipe post, so for this 1,500th post on this blog, lets take a look at the lotus root soup recipe, one of the easiest, homey soup to prepare. This is the same lotus root soup you often get at steamed soup & clay pot chicken rice places.
ingredients: pork (or chicken), lotus root, dried red dates
This recipe is for 2-3 bowls of soup, increase/decrease everything to suit your need.
- one section of lotus root, shave off the skin
- 8-10 dried red dates
- 150 gram of pork (or bones, or chicken carcass)
- water, salt & pepper for seasoning
cut into slices and serve
- separately boil the pork for a minute or two to remove impurities
- have enough water in the pot to cover all ingredients, boil in slow heat for 1-2 hours
- retrieve lotus root, slice 1/2 cm thick
- add salt & pepper to taste
- ready to serve!
Simple meal for two of bacon fried rice and red spinach soup. This is something that I cooked up last night because bacon was calling my name, and at the same time I wanted to fix something real quick instead of making elaborate dinners.
a complete meal – bacon fried rice and red spinach soup
Total preparation and cooking time is about an hour, but that is because you need more than half that time to boil the chicken bones (for soup) and making rice in the first place. Actual active cooking takes place in less than 20 minutes.
The result is a satisfying meal that has has all your essential dietary needs (I think). There’s meat, egg, vegetable, soup, and rice. As an Asian, that’s all I need.
bacon is the key ingredient here, obviously
Recipe for two plates of bacon fried rice, ingredients:
- streaky bacon (150-200 grams), cut them in squares
- half a bulb of garlic, chop em up
- 2 eggs
- rice for two person (I cooked 1.5 cups)
- chili padi (optional)
- 1 table spoon of dark soya sauce
- 2 stalks of spring onion, chopped
- salt and pepper to taste
- minimal cooking oil
open up the rice and crack a couple eggs in there, stir
- heat up a table spoon of cooking oil (you don’t need much since bacon will release more oil)
- fry bacon, garlic, and chili padi at the same time till bacon is cooked and garlic is fragrant
- add rice, dark soya sauce, stir
- after 3-4 minutes, open up the fried rice at center, add half a spoon of oil and crack the two eggs into it
- let the egg cooked for a bit before stirring it with fried rice for another 3-4 minutes
- add spring onion, salt & pepper and keep stirring for another minute or two
- serve while hot
the red spinach soup is real simple to prepare
Ingredients and instructions:
- wash red spinach with plenty of water and pluck off the stems
- boil 3 bowls of water with chicken bones, wolf berries optional (you might want to pre-boil once to remove impurities, I use chicken bones from chicken chop cut)
- I boil it while rice is cooking, that took about 45 minutes
- add red spinach, keep boiling for another 15 minutes (while frying rice)
- add salt and a bit of pepper and it’s ready to be served
Do check out other recipes if these are thing stuff you like to eat, they are usually pretty simple to prepare. Good eating!