I’ve always enjoyed some good old fashion herbal soup, and since we’re in this corona virus lock down period (yes, many years later we’ll all still remember this wonderful Q2 of 2020..), going to Keong Kee at Pudu is out of the question, so home cooked it is then!
I got the inspiration of making this herbal coconut chicken soup off an insta story post of someone I followed (sadly can’t remember who). Recipe turns out to be rather simple and straight forward, here goes.
- one coconut (you can get this from grocery store)
- a few small pieces of chicken
- a small chunk of ginger
- goji berries
- solomon’s seal (or other herbs)
- salt and pepper to taste
- empty out the coconut and put all ingredients within
- add back coconut juice (or water if you’ve already drank the juice like I did)
- double boil (steaming essentially) for 2-2.5 hours on low heat
- alternatively, pressure cooked for 20-25 minutes
- salt to taste and ready to serve!\
It was a surprisingly easy to prepare meal, and definitely something that I will do again. Now maybe I need a coconut tree…
Check out more simple recipe here.
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.