Radish & Carrot Soup

Radish & Carrot Soup
(portion for kids, using slow cooker)

Ingredient
1 chicken thigh - chopped
3 small pork rib
1/3 radish - big cube
1/2 carrot - big cube
6 canned button mushroom
800ml of boiling water

Method
1) Wash clean the chicken and pork rib, prepare a pot of boiling water and go over the chicken and pork rib for 3 min.
2) Take out the chicken and rib, set aside.
3) Add boiling water and all the ingredients into the slow cooker.
4) Set it to HIGH and leave it to cook for 2 hrs.




Afternote:
No seasoning is required as the soup will be very tasty and too much salt will not be good for the kids.

If cooking for whole family, you can increase the following ingredient.
- Chicken bone (Chicken bone from 2 chickens)
- $3 of pork rib
- 1 radish
- 1 or 2 carrots
- 1 canned button mushroom
- 1.8ltr or 2 ltr of boiling water.

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Red Wine Chicken Soup

Red Wine Chicken Soup

Ingredients
1.3kg of kampung chicken - chopped into pieces
10 slices of ginger
3 tbsp Ang Chao
0.5ltr Ang Chao wine
3 tbsp Sesame oil
1.5ltr - boiling water
1 tbsp Fish sauce Salt, Sugar

Method
1) Heat the wok with 3 tbsp sesame oil, add ginger and stirred fry till fragrant.
2) Add in Ang Chao and fry till fragrant, then add in the chopped chicken.
3) Stir fry the chicken till it is 1/3 cooked, add fish sauce and Ang Chao wine, covered the wok and simmer for 10 min.
4) Add in boiling water and cover the wok and bring it to boil.
5) Transfer to a deep pot and continue simmer the soup in low fire.
6) Add sugar and salt to taste.





Some variation
You can add white radish, button mushroom, chinese mushroom or bambo shoot into the soup. Afternote: This is a tradition Fu Chou dish. The Ang Chao Wine is very good for confinement mother. It is usually cook with chicken, lots of ginger and sesame oil for women after giving birth to baby. They are believe to nurture the women health after the labour. My mum brews the Ang Chao wine herself and we use the residue (which is Ang Chao) to cook varies dishes. We are very forunate that we still get to eat this. So I told myself that I must learn how to make the Ang Chao Wine from my mother.

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I made some changes to the steamed white bean cake. My eyes must have being playing tricks on me. Dun know why I kept thinking to stir fried onions with dried shrimps instead of garlic. I did not use alkaline water as well.

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Steamed White Bean Cake

Steamed White Bean Cake

Ingredients
(A)
300g rice flour
80g tapioca flour
1.1ltr water
1/2 tsp alkaline water

(B)
300g white beans, cook until soft
100g dried shrimps, soaked & pound
1 tbsp minced garlic
Salt, pepper, concentrated chicken powder

Method
1) Mix well rice flour and tapica flour with water and then sieved. Then add in other ingredients A, Mix well and set aside for further usage.
2) Heat the wok with some oil, then stir-fry dried shrimps and minced garlic until fragrant. Add in white beans and mix well, then pour in (A).
3) Cook the mixture over the low heat until become thick. Then pout into the greased tray and steam at the preheat steamer for 45 mins.
4) Then remove and leave it to cool before cut into small pieces. Garnish with fried shallots and serve.

Before Steaming


Final product

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Start of Culinary Journal

I love cooking and the greatest satisfaction is pple enjoying my food. I will start my cooking journal to share my success and failure experiences with pple who share the same interest as me.

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