Category / soup
Here’s another simple soup that I like to make, usually as a secondary dish to go with rice and maybe another meat/seafood dish. Another benefit with napa cabbage (or Chinese cabbage), is that you can keep it fresh in fridge for quite a number of days.
- Napa cabbage (1/2)
- a handful of ikan bilis (dried anchovies)
- 2-3 cloves of garlic
- 2 eggs
- 6-8 cups of water
- 1 tablespoon of cooking oil
- heat up cooking oil in the pot and fry anchovies and garlic till fragrant (1-2 mins)
- add water, bring to boil for 10 mins
- add cabbage, then add eggs, scrambled, boil for 3-4 minutes
- ready to serve!
Simple soup dish with plenty of fiber and some protein to boot.
Check out more simple recipe here.
While fusion food has gotten a bit of a bad rep over the years from many restaurants that came up with dishes that were neither here nor there, I still always applaud those who dare to imagine and come up with something different from the ordinary. Sometimes it is done by mixing ingredients from different parts of the world, other times by turning traditional recipes upside down. Either way, it is one way to ensure that culinary art does not stay stagnant and only look backwards.
glorious miso grilled hake steak with spicy mussel soup
Several days ago I received some fresh ingredients courtesy of the Zealand Trade Enterprises, and as part of the challenge, we were supposed to use them and come up with dishes worthy of sharing. Since cooking is one of my many hobbies, here goes!
For dinner last Friday, I decided to make grilled hake (or any cod, really) with miso marinate & vege, while the wife came up with spicy mussle soup as a companion dish. Both seafood ingredients were New Zealand products.
Hake steak from New Zealand, miso as main marinate ingredient
I will be sharing the hake steak recipe here:
- Hake steak (or any white fish, such as cod) 250-300 gram per pax
- asparagus & mushroom (sliced)
- a few gloves garlic
- 2 tablespoon cooking oil
Ingredients for marinate:
- 2 tablespoon miso paste
- 1 tablespoon brown sugar
- 1/2 cup cooking sake
- 1 tablespoon sesame oil
asparagus and mushroom as sides
Cooking instructions (fish):
- mix marinate in a bowl and apply generously on fish, let marinate for at least 15-30 minutes
- heat up the oven to 175 C
- pan fry the fish for 2-3 minutes
- bake fish in oven for 10 minutes
fish: pan fry before oven, vege: sauteed
Cooking instructions (vegetable):
- heat up frying pan with cooking oil
- fry garlic till fragrant
- add mushroom & asparagus and saute for 2 minutes
- add leftover marinate to the vege and continue to saute for another 2 minutes
Time your cooking of vegetable to coincide with the fish so that they’re both served hot. Enjoy!
spicy New Zealand mussel soup made by Haze Long
Since we lack tomato puree or white wine, the spicy mussel soup involved the use of sake, ketchup, New Zealand mussels, and black magic. My wife made it, so I don’t think I’m qualified to know enough of the recipe to share it here.
Happy cooking! #
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.