Print This Recipe
Email This Recipe
Ingredients:
1 brown marrow
500g pork ribs
10-15 dried red dates
2 litres water
Seasoning:
1 tsp salt
1 tsp light soya sauce
Method:
1. Scrub the skin of brown marrow gently with a soft brush to remove any dirt. Wash and cut into 4-cm wide rings. Discard pith and seeds.
2. Scald pork ribs with boiling water for 3 minutes. Rinse and drain.
3. Bring 2 litres of water to a boil. Add in the marrow rings, red dates and pork ribs.
4. Boil over high heat for 15 minutes. Lower heat and simmer for another 1 hour.
5. Season with salt and light soya sauce to taste.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 3rd, 2007
Posted by
rose |
Soups |
2 comments
Print This Recipe
Email This Recipe
Ingredients:
1 big bitter gourd
500g pork ribs
6 dried oysters
8 red dates, stoned
2 litres water
few slices ginger
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Cut bitter gourd into half and remove the seeds. Cut each half into big slices. Rub bitter gourd slices with some salt. Wash and rinse.
2. Soak dried oysters in warm water for 30 minutes. Remove grit, wash and drain.
3. Scald pork ribs with boiling water for 3 minutes. Rinse and drain.
4. Bring 2 litres of water to a boil. Add all the ingredients and boil for 15 minutes over high heat. Lower heat and simmer for 2 hours.
5. Add seasoning to taste.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 3rd, 2007
Posted by
rose |
Soups |
one comment
Print This Recipe
Email This Recipe
Ingredients:
1 pig’s tripe
1/2 chicken, cut to pieces
300 gm pork ribs
20 gingko nuts, blanched
1 tbsp white pepercorns, crushed
1 whole garlic bulb
3 slices ginger
8 water chestnuts, skinned
2.5 litres water
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Wash inside and outside of pig’s tripe with a handful of salt and 5 to 6 pieces of cut limes. Wash till it is not slimy. Wash and repeat process with salt and limes until it is clean. When done, blanch with boiling water and drain.
2. Bring 2.5 litres of water to a boil. Add the ginger slices, garlic bulb and blanched pork ribs. Stuff pig’s tripe with crushed peppercorns and add to boiling water. Cover and simmer for 1 to 11/2 hour till tripe is tender. Add in chicken and simmer for another 1/2 hour or till chicken is tender.
3. Remove tripe and cut into bit-sized pieces. Return tripe slices to the soup and add in the gingko nuts and water chestnuts. Boil for another 10-15 minutes.
4. Season with salt and light soya sauce to taste.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 3rd, 2007
Posted by
rose |
Soups |
2 comments
Print This Recipe
Email This Recipe
Ingredients:
1 chicken
10 dried Shitake mushrooms
1 bulb garlic, (do not remove skin)
2 pieces fish maw (about 30 gm)
3 slices ginger
1 tsp white pepper corns, crushed
2 litres water
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Cut chicken into serving pieces. Wash and drain.
2. Remove stems from mushrooms and soak hot water for 15 minutes till softened. Wash and squeeze dry.
3. Soak fish maw in hot water to remove excess oil. Wash and squeeze dry and cut into small pieces.
4. Bring 2 litres of water to a boil. Add in the chicken, mushrooms, ginger, garlic and crushed peppercorns. Boil for 15 minutes, lower heat and simmer soup for 1 hour then add in fish maw. Add seasoning to taste.
Note: Our family’s favourite soup.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 3rd, 2007
Posted by
rose |
Soups |
no comments
Print This Recipe
Email This Recipe
Ingredients:
1 chicken
300g fresh chestnuts
10 dried shitake mushrooms
10 slices ginger
5 cloves garlic, smashed
3 tbsp cooking oil
11/2 cups water
Seasoning:
1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp sugar
1 tsp sesame oil
a dash of pepper
Method:
1. Cut chicken into serving pieces. Wash well and drain.
2. Remove stems from mushrooms. Soak mushrooms in hot water till softened. Wash and squeeze dry.
3. Boil chestnuts in water for 10 minutes. Cool and gently ease off the skin from the chestnuts. Wash and drain.
4. Heat 3 tbsp oil in a wok. Saute garlic cloves and ginger slices till fragrant. Add chicken pieces and stir-fry for 5-7 minutes.
5. Add mushrooms, chestnuts, seasoning and water. Stir well and cover wok. Simmer over medium heat for 35-40 minutes, stirring occasionally. Cook till chicken is tender and gravy is thick.
Print This Recipe
Email This Recipe
If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
February 3rd, 2007
Posted by
rose |
Poultry |
no comments
RSS Feed
