Rose’s Kitchenette

Pearly Beans With Chestnuts Soup

Ingredients:

500g pork ribs
300g pearly beans
200g fresh chestnuts
2.5 litres water

Method:

1.  Separate pearly beans from pods.
2.  Parboil fresh chestnuts, remove skin and rinse.
3.  Scald pork ribs in boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling, add in pork ribs and chestnuts. Lower heat and simmer for 1 hour.
5.  Add in pearly beans and simmer for another 20-30 mins.
6.  Add salt to taste.

(1 votes, average: 5 out of 5)

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December 5th, 2009 Posted by rose | Soups | one comment

Pearly Beans With Sweet Corn Soup

Ingredients:

300g pearly beans
500g pork ribs
1 sweet corn
8 red dates
2.5 litres water

Method:

1.  Separate beans from pods. Wash and drain.
2.  Scald pork ribs in boiling water and rinse well.
3.  Bring 2.5 litres of water to a boil.  When boiling, add in the pork ribs.  Lower heat and simmer pork ribs for one hour.
4.  Add in sweet corn, red dates and pearly beans.  Simmer for another half an hour.
5.  Add salt to taste.

(1 votes, average: 5 out of 5)

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December 5th, 2009 Posted by rose | Soups | 2 comments

Huai Shan With Pork Ribs Soup

Ingredients:

500g huai shan
500g pork ribs
8-10 red dates
1 tbsp medlar seeds
2.5 litres water
1 tsp salt

Method:

1.  Peel off skin from huai shan and cut into chunks.
2.  Remove stones from red dates and rinse.
3.  Scald pork ribs with boiling water and rinse well.
4.  Bring 2.5 litres of water to a boil.  When boiling add in the pork ribs and boil for 1 hour.
5.  Add red dates, huai shan and medlar seeds and simmer for another half an hour.
6.  Add tsp salt to taste.

(No Ratings Yet)

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December 5th, 2009 Posted by rose | Soups | no comments

Homemade Fish Ball Soup

Ingredients For Making Fish Balls:

1 Spanish Mackeral (about 600gm)

Solution A:  1 tbsp water + 1/2 tsp salt

Solution B: 

100ml water

1 tsp salt

a dash of pepper

1 tbsp cornflour

Method:

1.  Clean fish, wipe dry and fillet with a sharp knife.

2.  Scrape out the flesh from the skin and bones with a metal spoon.

3.  Place the fish flesh on a wooden chopping board.  Pound the fish flesh with the back of a chopper until very fine, adding salt Solution A, a little at a time.

4.  Place the fish paste in a big bowl,  stir in one direction until very sticky, adding Solution B while stirring.

5.  Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.

6.  Grease hands and fingers with a little oil.  Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.

7.  Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt.  Leave the fish balls to soak in the salt water for 1/2 hour.

Ingredients For Soup:

Bones and skin of fish

Fish Balls

1500ml water

1 small head Iceberg lettuce

1 stalk spring onion, shredded

1 tbps preserved radish ‘tong choi’

Seasoning:

1 tsp salt

2 tsp light soya sauce

Method:

1.  Pan-fry the fish bones and skin till golden brown.

2.  Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.

3.  Strain the fish stock into a pot and bring to a boil.  When boiling, add the fish balls and cook over a slow fire till they float to the top.  Add seasoning to taste.

4.  Add ‘tong choi’ and shredded lettuce.  Sprinkle with shredded spring onions.

(8 votes, average: 4.38 out of 5)

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August 14th, 2007 Posted by rose | Soups | 3 comments

Pig’s Tail And Peanuts Soup

Ingredients:

1 pig’s tail

150g peanuts

15-20 pieces red dates, stoned

2 slices ginger

2 litres water

Seasoning:

1 tbsp rice wine

1 tsp salt

Method:

1.  Rinse pig’s tail, cut into pieces and blanch in boiling water.  Wash and drain.

2.  Soak peanuts in water for 1 hour and rinse.  Stone red dates and rinse.

3.  Bring 2 litres water to a boil.  Add in the pig’s tail, peanuts, red dates and sliced ginger.  Bring to a boil again.  Lower heat and simmer soup for 2 hours or until pig’s tail is tender.

4.  Season with salt and rice wine to taste.

(No Ratings Yet)

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February 9th, 2007 Posted by rose | Soups | one comment