Arrowroot Soup (Fun Kok Tong)

Arrowroot Soup (Fun Kok Tong)

Chinese named it Fun Kok Tong (Arrowroot Soup).

With this kind of hot humid weather, it is good to boil this soup.

It is said to reduce the heatiness in our body.

My family love to drink this soup.  Very easy to boil, just dump everything

into the pot, let it boil for a few hours and voila, you get a nutrition soup.

During Chinese New Year, my mother in law sure will boil this soup

in a very big pot to serve all those hungry stomach.

I have forgotten to weight all the above ingredients but by seeing

the photos, I believe it will give you some rough idea on the amount

to buy from the wet market.

3 pieces of chicken carcass (wash and trim the fat)

1 medium size of Arrowroot (wash, peel off the skin and cut into cubes)

2 pieces of Dried Cuttlefish (wash with hot water)

6 medium size of Pork Ribs (wash and trim the fat)

Add all the above ingredients into a cooking pot.

Pour water until 3/4 of the pot.

Boil with high fire.

Skim off the foam that comes to the surface and boil with medium fire

for 2 hours.

Add water, if necessary and boil another 1 hour with low fire.

Add salt to taste.

The above gave us 5 big Chinese soup bowls.

(Not like the photo below)

Isn't it is yummy and delicious?

Seafood Broth (Soup)

Seafood Broth (Soup)

This broth is very flavourful.  

I like it compare to the Dried Anchovies Broth (Soup).

You can use this broth (soup) for your other cooking.

One handful of Dried Anchovies.  Wash and drain.

25 pieces of prawns.  Wash and drain.

(I need only the head and shell for this broth).

Use the prawn for other cooking.

Heat up one table spoon of cooking oil and 

stir fry the dried anchovies until slightly brown.

 Then pour in the shell of the prawns and stir fry further.

Once you noticed the shell of the prawns turn reddish, pour in

two liters of water.

Boil for 45 minutes.

Season with salt and pepper.

Now you can use this broth (soup) for your other cooking when in need.

If you have extra, keep it in the freezer.

Ginseng Drink

Ginseng Drink

Need to post as many recipes as possible before middle of next week because

we'll be going to Hatyai, Thailand for a short holiday.

My husband manage to secure 4 flight seats with "zero fare", 

how lucky we are.  My two kids said, "Hatyai" again!

Told them we are going there to makan (eat) and rest only since

the flight is "zero fare".

Sharing this simple herbal "Ginseng" drink with you.

My age is catching up to late 40's and I have some bad experience

while having my menstrual.  For the past few months, 

I notice that during my menstrual, I feel my pelvic area is very uncomfortable.

My husband told me to drink more Ginseng since his friend from 

Canada bought a lot for us.  I have been boiling this drink 

every alternate day for the past two weeks and I can assure you that it works.  

There is no uncomfortable feeling during my this month menstrual. 

So, you gals out there, if you are having the same problem like me, 

do boil it for yourself.

6 pieces of Ginseng.

Wash and soak with hot water for 1 minute.

Place the Ginseng into a double boiler and pour in 1 liter of hot water.

Turn the switch to High and boil for 4 hours and

then turn to Low and boil for another 2 hours.

Note : If you wanted to boil it overnight, then

just turn the switch to Low and boil till next day.

Once done, let it cool before drinking.

I even brought the Ginseng Drink to office to drink (if I boil it overnight).

My family and I also drinking it.

Healthy herbal drink.

Old Cucumber Soup

Old Cucumber Soup

This soup is one of our favourite soups.

I boiled this soup for our today dinner.  

We came back yesterday late night from our Beijing holiday.

Beijing soups are very bland which we do not like except for my daughter.

This soup is good for our body since the weather is so hot.

This is one of the foods that MAS Business Class served.

Smoked Duck Breast With Raisin Mango Relish And Fresh Lettuce.

Normally I hate airline food but this one is good.

We were on Business Class and they served us non stop

with foods and beverages until we did not realize that we have 

already sat 6 hours for our trip.  

I drank three glasses of Champagne and nearly got drunk. 

:)

Heard that this road and buildings are re-constructed for the 

Olympics 2008.

Zhengyangmen Gate. (Forgotten, I hope it is correct)

Inside Forbidden City.

Taken from Summer Palace.

Hutongs of Beijing. 

(Oldest area in Beijing)

Great Wall of China.

Temple of Heaven.

My daughter commented that we don't smile much.

How to have good wide smile when the sun is so hot, humid

and shining at our eyes?  Anyway, it is a good and relaxing

trip for our family.  We had good food, great service, 

happy shopping, non stop walking and climbing, good laugh and 

lastly great relaxing from our flight, hotel and tour.

Watch out for my other blog where all the pictures will be.

  Coming Soon!

460g Pork Ribs (wash and drain).

800g Chicken Carcass (wash and drain).

700g Old Cucumber (Low Wong Kuah).

Note : It is alright if the weight of your ingredients does not tally 

exactly with mine.

Before cutting, wash and drain the old cucumber.

Cut into half and with a spoon, scoop out the seeds.

Peel slight the skin.  Do not peel all because once your

soup is boiled, your old cucumber won't be intact.

Get ready your pots with boiling water.

Left pot is to boil my soup.  Water depends on your pot.

Right pot is to par boil the meats.

If you are lazy to do this way, you can straight away

dump all the meats with the old cucumber into the

pot and start boiling the stoup.  I prefer par boil the meat 

because I wanted to scoop away those scum floating 

on top of the water.

Once your pork ribs par boiled, transfer the port ribs

to another pot.

See those scum floating (that is what I was highlighting).

Once your chicken carcass par boiled, transfer to another pot.

Par boiled Pork Ribs and  Chicken Carcasses in another pot.

Put in the Old Cucumber and start boiling for 1 hour with

high fire and then lower down to medium fire and boil another

one hour.

Look like this.

Nourishing Soup.

All of us finished this soup without any drop left cause

we missed our Malaysian home cooked soup. 

Meat & Fish Balls Soup

Meat & Fish Balls Soup

You must be wondering what has happened to me?

Why suddenly blogging so many food during this month?

Well, I wanted to finish blogging all my recipes that has been

hyphenating inside my PC before end of this year and

soon I will be going to 3 countries for holiday with my family.

First, you have to boil the dried anchovies soup (click here for this recipe).

Once your anchovies soup is boiled, pour in your

favourite meat balls, fish balls and etc. Let it boil.

Once the meat or fish balls are floating on top,

that means it is cooked. Then turn off the fire

and serve. Taste it, if not enough of pepper or salt,

then drizzle in some.

Garnish with some chopped spring onion.

Serve with rice.

Adults and children sure will like to drink this.

Dried Anchovies Broth (Soup)

Dried Anchovies Broth (Soup)

Instead of chicken soup, you can use this

Dried Anchovies Soup (Kong Yee Chai Tong in Cantonese)

as your soup base for noodles soup, vegetables soup and etc.

Very easy to make, if you have made extra,

you can frozen it for another day to use.

2 cups of Dried Anchovies Soup - wash and drain.

(if you purchase whole dried anchovies, please take out

the bones and inner stuff)

Heat up 1 cup of cooking oil.

Once heated up, pour in the dried anchovies and

stir fry until slightly brown......not overly brown,

if not your soup will be bitter.

Then pour in water.

Let it boil for 1/2 an hour.

After a while, impurities will be floating on top,

scoop it out and boil further. Taste it and add

pepper and salt, if prefer.

Swtich off the fire.

Well, isn't it is easy to boil?

Dried Anchovies Soup (Kong Yee Sai Tong in Cantonese)

I use this soup quite often for my noddle soup, vegetables soup

and etc.