Spicy sour clear fish soup

Spicy sour clear fish soup

Ingredient
3 Kampung fish
Assam slice - 5
Lemon grass - 2 slightly pound
Red Chilli - 3
Shallot - 5 (pound)

Method

1. Boil a pot of water, add in assam slices, lemon grass, red chilli and shallots and let is simmer for 20 min under small fire.
2. Add fish and cook for 5 min then add salt/fish sauce to taste

Afternote: This is very simple fish soup to prepare and the sourness can really make you wanna have more. Vary the assam and chilli according to you degree of hotness and sourness. I only cooked the fish everytime I need to serve the soup so the fish will not be left overcooked. You can choose other fish. I like kampung fish cos this is the way my mother cooked the dishes and we like the "fishy" taste the fish give to the soup. However, not many pple will enjoy the fish taste.

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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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