Refreshing Old Cucumber Soup (老黄瓜汤)

Old cucumber soup is one of our favourite soups. The soup is clear and very soothing.  Old cucumber is actually matured cucumber which has brownish skin. It is said that the older the cucumber is, the better it tastes! Old cucumber is not only cooling for hot weather but is also good for our complexion. and even helps to prevent aging! Now that's enough reason for us to have old cucumber soup as often as possible! 

Old cucumber is usually used for soup and there are variety of soups you can try depending on your preferences.  For a start, this is a very simple soothing soup with minimal ingredients and almost every Chinese knows how to cook it.  No doubt it is very simple, it is very refreshing and yummy too..... :)

Ingredients :

- half free range chicken (cut and blanched)

- 1 large old cucumber (skin thoroughly scrubbed and washed, de-seeded and cut into chunks)

- 1/2 (or less) stalk ta tau choy (salted mustard green) (soaked and cut)-do soak longer as it can be very salty

- enough water for the soup

Method :

1) Boil enough water in a big pot.  When water started boiling, put in all the ingredients.

2)  Boil at high heat for 10 minutes and lower the heat to medium low.

3)  Simmer for about 1 to 1 1/2 hours

4)  Add salt to taste and serve hot.

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Pork Ribs with Chinese Mustard (Gai Choy) Soup

This soup is very refreshing and yummylicious..  Chinese mustard is delicious and you can also stir-fry it with tofu which I have posted previously.      

Ingredients :

- 500 gm of  pork ribs (washed and blanched)

- 1 head of Chinese mustard (washed and cut)

- 3 carrots (peeled and cut)

- 4 big thumbsized ginger (washed and crushed)

- 2 whole garlic (washed and crushed)

Method :

1)  Boil enough water for soup.

2)  Put all the ingredients in once the water started to boil.

3)  Boil for about 1 hour.

4)  Season with salt and serve hot.

Just realised that I have forgotten to take a shot of the soup in a serving bowl when I wanted to upload the photos into my computer.  Age is catching up, hehehe... :)

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White Radish (Daikon) with Chicken Soup

White radish or daikon is an excellent source of potassium, folate, vitamin C and also magnesium.  Besides it is believed to stimulate appetite, treat liver and gallbladder problems, and improves bowel movement.  It is also good for sore throat, digestion and expel phlegm . However, a word of caution. Chinese believe that you are not supposed to take white radish if you are on medication or herbal tonic as white radish neutralises the efficacy of any medicine or health tonics.  So whatever health supplement you take would go down the drain!

Here is a common and simple white radish soup that we used to cook. It is common to add dried cuttlefish to the soup. However, I prefer a simple and healthier soup minus the dried cuttlefish.

Ingredients :

- 2 white radish (washed, peeled and cut into chunks)

- Carrots (optional; sometimes I add carrots)

- 1/2 chicken (cleaned, cut and blanched)

- some dried mushrooms (washed, soaked and cut into halves.  This time I used the stems only which I used to collect and store in the freezer)

- 8 to 10 red dates

- 1 tbsp Chinese wolfberries (kei qi)

- salt (to taste)

Method :

1)  Fill pot with enough water for the soup.  Add white radish, mushrooms and red dates.  Boil at high heat.

2)  When the water started to boil, add chicken and boil at high heat for about 15 minutes.  Then, lower the heat and continue to boil for 1 hour.

3)  Add kei qi and boil at low heat for another 1/2 or 1 hour.

4)  Season with salt and serve hot.

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Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles).  Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu.  Whenever we cook this dish, we usually use the local mee suah too.  As for me, I am used to Sitiawan mee suah.  So, whenever I go back to my hometown, I am bound to stock a few  packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs.  Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year.   Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.

Ingredients for Ang Jiu Soup :

- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized  old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1)  Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2)  Add in marinated chicken pieces and stir for a while.

3)  Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4)  Add salt to taste.

How to prepare mee suah

1)  To prepare mee suah,  bring to boil a pot of water.

2)  Add mee suah in and keep stirring  to loosen up the strands and to prevent it from sticking to each other.

3)  Cook for about a minute and transfer the cooked mee suah to a basin of cold water.  Keep stirring.

4)  Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl.  Mix well.

5)  Serve mee suah with the cooked ang jiu  chicken soup and hard boiled egg immediately.

* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *

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Dried Kelp (Seaweed) Chicken Soup

Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.

Kelps grow in underwater "forests" (kelp forests) in shallow oceans, and is thought to have appeared in Miocene, 23 to 5 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14 °C (43 and 57 °F). They are known for their high growth rate — the genera Macrocystis and Nereocystis can grow as fast as half a metre a day, ultimately reaching 30 to 80 metres (100 to 260 ft).

Through the 19th century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes.
Source : http://en.wikipedia.org/wiki/Kelp
What Are The Nutrients in Seaweed?

Vitamins A, D, E, C, K and B complex
Calcium
Iodine
Protein
Fiber
Iron
Magnesium
Selenium
Manganese
Sodium
Potassium
Omega Fatty Acids
Carbohydrates
What Are The Health Benefits of Seaweed?
Seaweed contains high amounts of iodine, which is needed by the thyroid to help keep it working properly. However, too much iodine can also be a bad thing for the thyroid depending on your thyroid condition. Those with diseases that weaken the immune system can benefit from eating a few pieces of dried seaweed each day because seaweed contains minerals and vitamin in it that help strengthen and protect the immune system naturally. If you are looking for a way to protect yourself from colon, prostate or breast cancer, snacking on seaweed can help you do just that. Seaweed contains many antioxidants in it that help fight off the free radical cells that can cause cancer and even aging in the body. Those of you suffering from inflammatory diseases like arthritis and gout should add seaweed to your diet because it contains anti-inflammatory properties in it that can relieve inflammation and body pains naturally. Everyone can benefit from adding seaweed to their daily diet to help prevent colds, the flu and other viral and bacterial infections. Seaweed can even help everyone stay energized better than a cup of coffee can because seaweed contains B vitamins and minerals in it that help energize the body naturally. Seaweed is even good to eat daily to keep our bones and teeth healthy and strong naturally. Unbelievably, seaweed has more calcium in it than cow's milk. See, everyone can benefit from adding seaweed to his or her diets.

Source : http://voices.yahoo.com/the-heath-benefits-seaweed-10671741.html

WARNING : Kelp has a high iodine content. The iodine content varies greatly from one sample to the next. Excessive iodine can aggravate thyroid problems.

Whenever I go back to my hometown in Ayer Tawar (Sitiawan), Perak, I would get some dried kelp from the market there. I would usually have kelp in soup, braise or stew it. Kelp soup is very easy to prepare and here I have kelp in chicken soup.

Dried kelps need to be soaked in water to become soft. It will expand. Normally, I would soak more than I needed as the cleaned soft kelp can be kept in the freezer.

Dried kelp

Dried kelp soaking in the water. Once soft, it will expand. Clean and rinse several times to get rid of any dirt.

Ingredients :(no exact measurement)

- 5 pcs of cleaned and soft kelp (cut into palmsized)

- 1/2 kampung chicken (free range chicken)- blanched

- 3 carrots (washed and cut)
- Ginger and garlic (washed and crushed)
- Water (enough for the soup)
- Salt (to taste)

Method:
1) Fill medium sized pot with water enough for the soup.

2) Add kelp, carrot, garlic and ginger.

3) Bring to boil.

4) Then, add the chicken. Bring to boil again.

5) Simmer for about 1 hour.

6) Add salt and serve hot.

The soup itself is very refreshing.

This soup tastes better with extra ginger.

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17 Chinese Herbal Soup (Chap Qi Bi)

I used to boil Chinese herbal soup for my family.  One of the herbal soups that we used to take is 'Chap Qi Bi' (in Hokkien).  It means, seventeen herbs of herbal soup.  It is very nutritious and for those who used to have backache, this soup is also very good.  It is suitable for adults and children.

Ingredients :

- A pack of 17 types of herbs (washed) 

 (For those who can read Chinese, you can just copy the above prescription and buy it at any Chinese Medical Hall.  However, I am sorry I can't translate this into English as my knowledge of chinese herbs is quite limited).  

- 1 whole kampung chicken (cut and blanched)

- Few slices of liquorice or 'kam cho'(I prefer to add this even though it is already in the prescription as adding extra of this makes the soup tastes sweeter, better and less bitter).

- salt (to taste)

- water 

Method :

1)  Fill a big pot with water and boil the herbs over medium high heat for about 20 minutes.

2)  Then, add the chicken and boil at high heat for a while.  

3)  Lower the heat to low and let it simmer for an average of about 2 to 2 1/2 hours.  

4)  Add salt and serve hot.

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Chicken and Sweet Corn Soup

I was introduced to soup as a child and I just love soup and couldn't get enough of them! And now having a family of my own, my children also love soup; any variety of soup, be it chicken soup, herbal soup, vegetable soup, etc.

Chinese soup is easy to prepare. Last Mid-autumn Festival family gathering dinner, I prepared a simple Chicken and Sweet Corn Soup for the reunion dinner (my mum, 3rd and 5th younger sisters' families and mine).

All you need is :-

- 1 whole chicken (washed and cut into chunks. Scalded)

- 4 ears of corn (washed and cut into chunks)

- 3 medium sized carrot (washed and cut into chunks)

- 1 big handful of mushroom stems (washed) (I used to keep all the mushroom stems)

- 1 handful of red dates (washed)

- 1 tablespoon of wolfberries (washed)

- some peppercorns (washed and crushed) - to taste

- Salt (to taste)

Method :

Fill a big pot with water. Bring it to a boil. Add all the ingredients except salt and bring to a boil again. Then, simmer for an average of 3 hours. Season with salt when it is done.

Watercress Soup

Watercress soup is believed to be very effective in lungs cleansing.  Besides, it has cooling properties and is suitable for heaty body. 

I used to cook watercress soup using meat or just a sweet version; vegetarian soup. 

Ingredients :-

 

- 1 kg of watercress, use stems and leaves - washed
- a handful of  dried red dates
- 4 kurma (hahaha... I supposed to use honey dates but didn't realise that I have run out of stock.  So, I used kurma instead as it was available then).

- Ginger (washed and crushed)
- 3 litres of water

Method:-
1)  Put all ingredients in a pot, bring to a boil. Then reduce heat to low and simmer the soup for about 2 to 4 hours. (I simmered for 2 hours only).

2) Serve hot. 

Vegetable Stock

Today I 'ransack' my refrigerator to see if there is still any available veggies which I might have forgotten to cook or any remaining veggies.  There I found  :

- 2 ears of corn 

- 1 small stick of burdock 

- 2  carrots 

- 2 big tomatoes 

So, I decided to cook vegetable stock.  I washed and cut everything and put them into  a big pot.  I also add :

- 2 big bombay onions

- 3 potatoes

- a handful of red dates

Seasonings :

- some crushed white peppercorn

- salt to taste

Then,  fill the pot with water.  Bring to boil and simmer for about an hour or until the stock is reduced to half.

Remove the pot from heat. 

My main intention is to keep the stock for noodles soup but my girls and I had almost finished the soup (I call it soup cos' it turned out very delicious!) during lunch.  Well, I am not going to keep this stock and might as well finish it later during dinner!

Again there is no rule on how to make this stock. Just throw in whatever you have in your fridge. It will be a delicious basis for your soups.  Moreover,  it is much cheaper than buying veggie stock and it is homemade!

Try it and you will not regret!!!  You may strain and freeze the stock for future use.

Lemongrass Egg Soup

Well, does the name of this recipe sound weird???  In fact,  I need to clear my fridge as we will be away for a week for Raya holidays.  So, when I 'rummaged' through my fridge, I found out that I still have some lemongrass, tomatoes, fried tofu strips, fish cakes and fried soya beancurd (fuchuk).  Instantly, it crossed my mind that I would like to cook soup with lemongrass.  So, this recipe is the result of leftover foods in the fridge!

Ingredients :

       Lemongrass                  Fried 'fuchuk'

       Fried beancurd strips        Tomatoes

                           Eggs

Seasonings :

   

      Japanese Miso               Garlic and Ginger

Well, the end result is quite satisfying.  You can give it a try and be creative in your ingredients and seasonings according to your preferences. Do let me know if you have a better idea how to cook it.

Enjoy!!

Recipe
Ingredients:
2 Tbsp cooking oil
A
Ginger
Garlic
B
6 pieces of fried soya beancurd - washed and cut into strips 
1 packet of fried tofu strips 
2 pieces of fishcakes - sliced 
2 large tomatoes - cut into chunks 
2 stalks of lemongrass - crushed 

1L water
4 large eggs - whipped

Seasonings :
1 tablespoon of Miso
A dash of salt to taste
A dash of pepper

Handful of chopped spring onions for garnishing

1. Heat wok/pot and put in oil. Put in A and fry until fragrant. 
2. Add in ingredients B and stir fry slightly.
3. Add in water and let it boil. Let it simmer of 2 minutes.
4. Add in eggs and keep stirring to make flower egg. Then add  
    in seasonings.
    Stir and bring back to a boil.
5. Ladle soup into a bowl and garnish with spring onions. Serve   
    hot with rice :)