Archive for category Soup
Fried Souffle? Yes, you read that right!!
Posted by blurcheryl in 30 minute Quickmeal, Asian, Bake, Egg, My Cook Book, Pork, Soup, Vegetable, Western on June 23, 2011
I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh!
But have you heard of Fried souffle? Again maybe not.
Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?
Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.
First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.
The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook 
), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.
Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.
Tadaa!! Fried Souffle done!
To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right? Kampung Koh Garlic Chilli lagi best. haha
Hope you will enjoy this recipe creation of mine! haha
TweetPork Stew with Red wine
Posted by blurcheryl in My Cook Book, Pork, Soup, Western on June 21, 2011
These are the vegetable left at home. So I cut them in uniform size, small cubes. I need make a quick meal, its all unplanned and I have no time to waste for making the stew in an hour. Then I remembers I have the most useful pot on earth! The pressure cooker!! Jeng Jeng Jeng..bring out the Tefal Clipso Modulo to save my day.
For the meat, usually people use beef or lamb, I dont have any of it. The only meat I have in the freezer is pork. I always buy pork with skin on just in case I want to roast it, or make mince pork or make lard.
To make the stew, firstly sear all sides of the pork, add in several garlic cloves, dump in all the vegetable prepared earlier, add in a pinch of salt, pepper, herbs like basil and rosemary. Give it all a good fry allowing the herbs to infuse inside the pot.
Then add in half a bottle of red wine into the pot. Add another 500ml of chicken stock, close the lid of the pressure cooker and bring to boil. When the contents in the pressure cooker is boiling on high heat, reduce to low fire and continue boiling for 40mins.
After that, turn off the heat, and alllow the gas pressure to disperse slowly. It will take about 10-15 minutes. By now the meat is tender and cooked real well, the juice from the stew is really fragrant and sweet. The aromas is superb. Remove the meat from the pot and pull the meat to smaller pieces, or you can cut it into smaller chunks.
The juice from the stew is still watery now, so just use a tablespoon of flour, add with a bit of water to dissolve it nicely and pour it into the soup. Boil and keep stirring, add more salt if you like and then dump in all the chunky meat back to the stew.
A quick stir, and its ready to serve!
Chinese Traditional Old Cucumber Soup
Posted by blurcheryl in Chicken, My Cook Book, Soup on May 31, 2011
This is an old traditional chinese soup, ideal for hot and stuffy days because this soup is suppose to be cooling for our body. Its very common soup in chinese households, however you may see different versions of the same kind of soup because you can add other chinese herbs in it, or other ingredients to enhance the taste of the soup to your liking.
Ingredients needed for the Old Cucumber Soup: Serves 4
- 1 medium/ large size old cucumber – seeds removed, you may leave the skin on or peeled, cut in big chunks
- 1/2 chicken, chopped
- 1 litre chicken stock
- 1 litre boiling water to add to the stock
- handful of wolfberries
- handful of red dates-stones removed
- 1 abalone slice
First, scald the chicken meat in another pot of boiling water for 2-3 minutes to remove impurities. Set aside.
Use a stock pot combine 1 litre of water and the chicken stock ,bring to boil. Add in the abalone slice. I prefer to use the abalone slice instead of the sundried cuttlefish because I think the cuttlefish taste is too overpowering for this soup. Add in the old cucumber, red dates and wolfberries bring to boil for 30 minutes. Then lower the heat to just simmering point and continue boiling for 1.5 hours.
After about 2 hours of boiling, all the ingredients in the soup has already soften, add in the chicken meat and continue to boil for another 30 minutes. You may add salt and pepper to taste and its done!
Maybe you are wondering why I add the chicken last. This is because I doesn’t want the chicken to be tasteless when I eat it and I have added chicken stock for the soup earlier so the soup is very tasty on its own.
Enjoy!
TweetMackerel Fish No Waste Meal
Posted by blurcheryl in Fish, Just Food, My Cook Book, Soup on April 4, 2011
I have a pack of Kembong fish in the fridge and god knows how long its been there but not me. I have no idea at all. Perhaps I should label the food/meat I put in the freezer with dates from now on.
I thought I can steam the fish ala sweet and sour asam but because the freshnest of the fish is in question so I change my plan. Thought of throwing it into the dustbin, but if Hubby knows about it I am as dead as the fish! Just kidding.. I wont waste it!
So I decided to fry the fish only. There’s nothing to show about frying the fish. So I didn’t take any picture. I just pan fry the fish.. no deep frying in my house.
After frying the fish I change my mind and change my menu.
First with the fried kembong fish (mackerel) I peel the flesh of the fish meat and set aside. I also painstakingly remove tiny fish bones if there is any as I doesn’t want to choke anyone. There’s still bits of flesh left on the stomach part and I just left it be, as I don’t really fancy eating fish stomach.
Then with some chopped bird’s eye chilli, finely chopped onion and a little bit of salt all add to the fish meat and fry on high heat using a pan. I use the same pan I fried the fish earlier, so I didn’t have to add more oil, there’s not much oil left either.
Fry Fry Fry on high heat until you reach a point where you cannot breathe because of the spicy air that make you choke and gasp and run for tissue because you start to sneeze and your throat getting itchy. You may turn off the heat and stop frying by then.
The end result of the Kembong fish will be like this.
Thought of just serving this with plain rice, but with the extra time, I decided to add soup for this meal. I use the kembong fish bone to make soup.
Put all the fish bone in a small pot and boil for 2 hours, with low fire. You may want to know what else I put in the soup.
Nothing……….
After the soup is ready, then pour the soup through a sieve to remove bits and bones from the fish. Again safety first, I doesn’t want to choke anyone. Boil the soup again and add vegetables. This time I use instant rice instead of cooking rice with a rice cooker. The instant rice can be bought from any Japanese market, just add boiling water and wait for 30 minutes for it to cook.
To serve, pour the soup over the rice, and top with the fried spicy kembong meat and enjoy!
The soup is very sweet because, there’s about 4-5 fish bones in it in a small pot, enough for 3 person only. I dunno why there’s no fishy fishy smell in the soup, but I still add a little bit of pepper powder just in case. Don’t forget salt to taste too.
This meal must be serve hot!
You may prepare this in advance, just boil the soup again before serving.
TweetYummilicious Butternut Squash Soup For Fall
Posted by blurcheryl in Just Food, My Cook Book, Soup, Western on October 29, 2010
Hey its Autumn now! Butternut Squash is in season too!
When I am at Cold Storage I couldn’t resist to picked up this beautiful butternut squash to celebrate and welcome the fall season. Wahahahha like I’m staying in a 4 seasons country. I hope!! *clasp my hands and look up the ceiling* Please?
What’s a Butternut Squash? Shape like a large pear, colour like Teh-O, it has smooth skin that look abit plastic but edible when roasted unlike pumpkin with ugly thick skin. Butternut squash has a lighter taste compared to the sweeter high fibre pumpkin meat. Some people like to cook curry with butternut squash, but I prefers its natural sweet taste. Psst..I even tried eating the butternut squash raw! Yes, raw and it taste great on its own, crunchy, sweet like winter melon! Butternut squash is also consider as winter squash too.
Goodness I am alreay miss the raw sweet taste! I think I’m going to get one from the supermarket, cube it and eat it like a fruit. oh! It is a fruit by the way. Just make sure its ripe, take a look at its stem, it should be dry not a trace of green leafy whatever, with a deep tan colour.
Look what I made from Butternut Squash!
At first I roasted it, but my picky eater Hubby told me repeatedly that he doesn’t like the texture of this kind of fruit. Seriously?!! This fruit is very nutricious oh! Honestly I knew it before I prepare this dish wakakakka, but I went ahead anyway trying to pyscho him. Failed miserably! Damn!
Well undeniably I am indeed a small eater, but I still put on weight WTF. I’m unable to finish the roasted squash alone, eventhough hubby had 2 slices forcibly, he have to keep the wife happy right?. I kept the remaining roasted butternut squash a day and make soup as dinner the next day.
2 different meals with 1 ingredient, with sweet butternut squash!
What I did to torture the squash was, at first I cut its neck off! Then I half the body lengthwise, gutted the springy, discard the seeds and slice it about an inch thick and roast it in the oven with olive oil and sprinkle of salt.
To make the soup, I add half cube of chicken stock into 1 large bowl of water, bring to boil in a small pot. Then remove the skin from the roasted squash, mashed it with a spoon and add to the boiling soup. Stir the soup, add some dried chilli crumbles to bring out the flavour, giving your taste buds a hint of spice. Keep stiring until the soup thickens. To make the soup creamier and richer, you can add a dollop of butter, but since I use the roasted butternut squash so nevermind. Continue stirring, when the soup is about ready, add in 2 tablespoon of milk because ….. I didn’t really know, most kwailo soup also got add milk/cream, so I just add la. You can add chicken meat if you like ya. Stir, bring to boil, then the soup is ready!
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Jealousy Potion
Posted by blurcheryl in Asian, Chicken, My Cook Book, Soup on May 8, 2010
‘Pop! Szzzz, Clunk’ I open the bottle of stout and throw away the cap. Hubby standing behind me while washing the cup suddenly hear that familiar sound turn slowly facing me.. and with his Ninja Gaze almost wanted to make the kill when he saw me holding his bottle of Guinness Stout opened.
Hubby: Err.. What are you doing with my Stout?
Me: I am using it for cooking
Hubby: Argh (crazy screaming)
When I told Hubby, I am going to slow cook the chicken with Guinness Stout, my hubby fainted. He fell to the floor and stay there motionless. Well that’s my imagination, coz he cannot live in this world if there is no Guinness Stout . He always said whoever invented beer and stout are geniuses. What to do.. Beer and Stout is his soul mate. Not Me!
Ooh I hope hubby don’t mind I describe him as such. Oh dear.. you should be happy I made you the star of the blog today! Chicken + Hubby + Stout but its true! 100% true. Don’t deny it.
His first reaction in fact that is with the exclamation mark !!!!
Hubby: Expensive Dish!!!
Me: ‘Meh wah? (What?)Very Expensive meh I replied. (just drink the Guinness is cheap ka?)
Nevertheless, I ignore what he said and cook this.
This is a very easy to cook soup.
The ingredients needed are:
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Black Chicken
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A handful of wolfberries
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2 large bottles of Guinness Stout. (Not the can type)
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A pinch of salt
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3 slices of ginger
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2 cups of water/ chicken broth
It is advisable to use a slow cooker for this dish. Pour 2 cups of water into the slowcooker, and throw in a handful of wolfberries, 3 slices of ginger and bring to boil. Add the chicken when the water is boiling and pour one bottle of guiness stout. Keep boiling/ on high mode using the slow cooker and boil the soup for 1 hr and add the 2nd bottle of guinness stout. Boil on low overnight or at least 8 hours and its done!
I call this soup the JEALOUSY POTION. Why? Because my Husband is Jealous that the Chicken drink the stout first, hence Jealousy occur.
You don’t like the name? Okay, name this dish for me.
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