Tuesday, March 31, 2009

Spicy Wonton Soup

For wonton balls:
1/2 lbs ground chicken or ground turkey
1/4 cup carrots, minced
2 stalks spring onion, minced
1 tsp fish sauce
1 tsp crushed red chilli pepper (optional)
salt and pepper to taste
wonton wrapper
For broth:
2 cups chicken broth
1 tsp fermented soy bean paste or black bean paste or chili sesame oil
1 tsp sliced ginger
1 tbs soy sauce or fish sauce (season to suit your taste)
1 stalk spring onion, sliced diagonally for garnish
baby bokchoy or chinese broccoli
Mix filling in a bowl. Place one teaspoon in center of wonton wrapper and fold in half, sealing edges with water.
Boil 2 cups of chicken broth. Add fermented soy beans and ginger. Drop wonton balls and continue cooking until wontons starting floating.
Add baby bokchoy (if large, cut in half lengthwise) or sliced chinese broccoli. Cook until vegetables are blanched.
Remove from heat. Season with extra soy sauce, salt and pepper to taste. Garnish with spring onions and serve

Monday, March 30, 2009

Fish soup

This is a very light soup and can be used as a starter

160g fresh fish fillet
20g ginger, julienned
20g spring onions
1250ml soup stock
salt and pepper
light sesame seed oil

Directions :
1. Wash and slice the fish fillet thinly
2. Wash and cut the spring onions into short strips about 1.5 inch long
3. Bring soup stock and ginger to a boil in a soup pot, lower the heat before adding the spring onions and fish
4. Cook for for about 3 minutes. Once the fish is cooked, remove the soup from the heat
5. Add the seasonings before serving

Beef vegetable soup

100g beef fillet
1 tbsp cornstarch
50g cabbage mustard
2 dried chinese mushrooms
1/2 stalk spring onion
1500ml soup stock
5 tbsp cornstarch mixture and 1 egg white
For Seasonings you can use:
1 tsp soy sauce
2 tsp sugar
1 tsp salt
2 tbsp cooking wine and Dash of pepper


1. Chop the beef into tiny cubes
2. Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
3. Chop the stems of the cabbage mustard into tiny cubes
4. Soak the dried mushrooms to reconstitute and chop into tiny cubes
5. Chop the spring onion finely
6. Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
7. Bring to a boil quickly
8. Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
9. Bring everything to a boil again
10. Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
11. When the soup has thickened to a consistency you like, stop adding
12. Beat the egg white well
13. Remove the soup from the stove, serve in a big bowl hot
14. Drizzle the beaten egg white into the soup, give it a good swirl and this is ready for enjoy


Sunday, March 29, 2009

Mushroom Vegetable Soup Recipe

2 carrots, sliced thin
1 onion, diced
1-2 stalks celery, diced
2 cups chopped aromatic mushrooms
1/2-2/3 cup hulled barley
1/2 cup peas
1/2 cup corn
4 canned whole tomatoes, plus
1/2 cup juice
2 tsp. basil
1 tsp. oregano
1/2 tsp. garlic powder
2 Tbsp. soy sauce
Chop mushrooms into small pieces. Sauté mushrooms, onions, celery with 1 cup water (or a 3 Tbsp. oil) for 5-10 minutes. Add barley, carrots, tomatoes, spices, soy sauce and water. Bring to a boil, cover and simmer at a low boil for 1 hour. Add corn, peas and salt (if any). Adjust seasonings and cook for an additional 1/2 hour. Serve

Chinese Hot and Sour Soup

Serves 2 as a meal, or 4 to 6 as an appetizer

6 or 7 dried shiitake mushrooms

1/2 cup dried lily buds

1/2 cup dried wood ear (also called cloud ear or black tree fugus)

1/2 cup bamboo shoots, sliced, fresh or canned

6 cups chicken or vegetable broth

1 cup firm or extra firm tofu, sliced into strips

2 tablespoons soy sauce

2 eggs, beaten

3 tablespoons vinegar dark (but white or cider vinegar also fine)

2 teaspoons sesame oil

1 teaspoon white pepper

1 tablespoon cornstarch, dissolved in 2 tablespoons water

Soak the mushrooms, lily buds, and wood ear in room temperature water for 20 to 30 minutes. Squeeze out excess water. Thinly slice mushrooms and wood ear. Slice rough black ends off lily buds and cut them in half. Rinse bamboo shoots and thinly slice.
Bring water to boil. Toss in mushrooms, lily buds, wood ear, and bamboo. Simmer for 10 minutes. Add tofu and soy sauce and simmer for another 5 minutes. Add vinegar, sesame oil, and pepper. Drizzle egg into the pot while stirring so that egg rivulets form. Stir in cornstarch mixture to thicken. Simmer for another 5 minutes, then reduce heat. Salt to taste. Spoon into individual bowls and serve.