Mixed Vegetables with Fried Duck Eggs Soup

I grew up eating this Mixed Vegetables with Fried Duck Eggs Soup.  I still remember whenever mum cooked this soup, she would make sure to cook extra fried duck eggs. Know why?  There are 8 children in my family and if mum didn't cook enough deep fried eggs, we would be fighting for the eggs!!  Imagine, most of us could eat 2 or more of these fried duck eggs.  We just loved it.  Even now I have a family of my own, my children also love these eggs, and ME too.  Hubby so so only :)  Those days, we enjoyed cracking and shelling the hard boiled eggs and most of the time, mum cooked about 20 eggs or more at a time!! 

It has been quite some time I didn't cook this traditional soup until I saw the recipe in Yum Yum (52) pg 27 and this reminds me to cook for my family again.  

In my family, this traditional dish is usually cooked during any Chinese festivals.  As far as I know,  the Foo Chows of Sitiawan and Ayer Tawar, Perak cook this whenever there is a family member leaving home for studies or to start a new job.  It symbolizes smooth sailing in whatever they do and  all's well that ends well. Well, is there any one who can give me a better or accurate understanding of this traditional dish?  I may be wrong too.

Ingredients : (My version in red)

- 4 hard boiled duck eggs (shelled)

- 1/2 cup black fungus (soaked and cut into small pieces)

- 1/2 cup white fungus ( soaked and cut into small pieces)

- 2 dried mushrooms (soaked and shredded)

- 1/2 carrot (shredded)

- 1 bowl  cabbage (shredded)

- 1 bowl long cabbage (shredded)

- 1/2 tbsp tung choy (preserved vegetable)

- 2 thumbsized ginger (crushed)

- 3 cloves garlic (chopped)

- enough water for the soup (I used anchovies/ikan bilis stock)

- oil for frying

Seasonings :

- salt

- sugar

- pepper

-sesame oil

Method :

1)  Heat up enough oil.  Fry duck eggs until golden brown.  Dish up and set aside.

2)  Leave some oil in the wok.  Saute chopped garlic, ginger and tung choy until fragrant.  

3)  Add all the remaining ingredients except the cabbages and the fried eggs.  Stir until fragrant.

4)  Then, add the 2 types of cabbages.  Stir fry and mix well.

5)  Add ikan bilis stock/enough water depending on your preferences.  If you like soup, you can add more water.

6)  Bring to boil and lower the heat.  Simmer until the vegetables is cooked (about 10 to 15 minutes).

7)  Add in seasonings and add the fried eggs. Cover and let it simmer for a further 5 minutes.

8)  Dish out and serve.

Has anyone tried this soup before?

With this traditional dish, I wish everyone a smooth sailing in whatever you do!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

and this post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

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Refreshing Chinese Mustard (Gai Choy) Chicken Soup

This recipe is more towards a post about Pork Ribs with Chinese Mustard (Cai Choy) Soup which I had blogged earlier.  Besides that, Chinese Mustard is also very suitable for stir fry especially if you stir fried it with tofu.  It's very yummy too.  Chinese Mustard soup is very refreshing  and if you like ginger, just add extra ginger and I'm sure you would love this soup. 

Ingredients :

- 1/2 chicken (cut and blanched)

- 2 bunches of Chinese Mustard (cut)

- 2 carrots (cut into chunks)

- 4 thumbsized ginger (skin intact, halved and crushed)

- water enough for soup

Seasoning : (to taste)

- salt

Method :

1)  Boil enough water for the soup.  Add Chinese mustard, carrots and ginger into it.

2)  Once boiled, add chicken.  Let it boiled at high heat for about 15 minutes.

3)  Lower the heat and let it simmer for about 2 hours.

4)  Season with salt.

5) Serve hot.

Very refreshing soup especially during the current hot weather.

Do give this a try :)

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

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Yakon Kelp Soup - The Picnic Game 2013 (2)

I'm going on a picnic and I'm bringing ....

A - Aloo Gobi
B - Blueberry-Cucumber Salsa

C - Crispy Curry Fried Chicken 

D - Dying for Chocolate Chocolate Cake

E - Eton Mess

F - Fish In Jar

G - Golden Pillow Hee Ban

H - Hummingbird Cake

I - Ice Cream Sandwiches

J - Jersey Style Hot Dogs

K - Kahlua Mocha Ice Cream

L - Light and Soft Japanese Cheese Cake

M - Ma'moul

N - Nettle Quinoa Tart

O - Oriental Pasta Salad

P - Pan de Mango

Q - Quinoa Pizza Balls

R - Rainbow Connection Cupcakes

S - Strawberry-Yogurt Ice Cream

T - Telosma Cordata Eucheuma Jelly

U - Uh Never Fail Cotton Soft Japanese Cheesecake

V - Vanilla and Cream Cheese Pound Cake

W - Watermelon Sorbet

X - Xtra Good Apple Walnut Bundt Cake

Y - Yakon Kelp Soup

Z - Zucchine in Padella con Aceto e Peperoncino

This is the 2nd dish I am bringing for the Picnic Game 2013 hosted by Louise of Months of Edible Celebrations.  Do hop over and have a look at her Picnic Basket.

Yakon tuber is a type of vegetable from South American. It can be eaten raw as a fruit or in salad or even cooked it.  It tastes sort of  a mix of pear, celery and apple and looks like a potato. 

Yakon is becoming popular for its health benefits which :

1) The tuber contain fructose that leave the human body undigested. Does not raise blood sugar.
2) Contains antioxidant.
3) Fights cancers.
4) High in fibers and probiotics.
5) Contains essential nutrients: iron, calcium, sodium, potassium, carotene, magnesium, Vitamin A, Vitamins B1, B2 and Vitamin C
6) Helps cure kidney problems, obesity, hypertension, constipation, hypertension, arthritis and insomia
7) It has 60% to 70% inulin responsible for maintaining blood glucose.

(source : http://www.foodrecap.net/health/yacon-benefits/)

Whereas Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.  I had mentioned its benefits in Kelp (Seaweed) Chicken Soup.  So, when yakon is combined with kelp, you can imagine how nutritious and healthy this soup is!

Ingredients :

- 1 free range chicken (cut and blanched)

- 1 yakon tuber (peeled and sliced)

- 1 bowl of kelp (washed, soaked, rinsed, cut)

- 2 thumb sized ginger (crushed)

- sea salt (to taste)

- water

Method :

1)  Put yakon, kelp and ginger into a pot of water and boil.

2)  Add chicken and boil over medium high heat for 10 to 15 minutes.

3)  Lower the heat and let it simmer for about 2 hours or until the kelp is soft.

4)  Season with sea salt and serve hot.

This is a very nutritious and healthy soup.  Moreover, it is so easy to prepare.

You can add any ingredients you like such as tomatoes, red dates, Chinese Wolfberries or basil.  This time I prefer just a simple soup as the yakon itself is already sweet!  Hope you like it :)

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Healthy Bitter Gourd Rice Vermicelli (Bee Hoon) Soup

Bitter gourd has many health benefits.  It can be stir fried, stewed or used it for soup.  Please click  here for more info about bitter gourd's health benefits and different recipe.

Most people don't like bitter gourd as it is bitter.  As for me, I like bitter gourd.  In fact, I find it tastier if it's bitter.  Bitter gourd rice vermicelli (bee hoon) soup is very yummy especially if you eat it with bird's eye chili (cili padi).  I had my first experience with this yummy soup when we were eating out about 2 years ago.  It costs RM5.00 to RM5.50 per bowl in Kuala Lumpur.  Since then, I used to cook this dish quite often and you can just add any ingredients you like.  It has been quite sometimes I didn't cook this dish and lately due to the hot weather, I cooked this dish as it is cooling for our body.

Ingredients for Soup :

- 1 bitter gourd (washed and thinly sliced)

- 2 tomatoes (washed and cut into wedges)

- 1 bowl of minced meat (marinated with salt, pepper, soy sauce and 1 1/2 tsp tapioca flour)

- 1/2 bowl of wood ear mushrooms (washed and soaked until soft. Thinly sliced)

- 1/2 bowl of dried anchovies/ikan bilis (washed)

- 1 packet of rice vermicelli (washed, soaked,  blanched and set aside)

Ingredients for Bird's Eye Chili Sauce : (Mixed all together) to taste

- 3 bird's eye chilies (washed and finely chopped)

- 2 red chilies (washed and finely sliced)

- 1 sprig of Chinese parsley (washed and chopped)

- some soy sauce

Method :

1)  Prepare stock by boiling the dried anchovies and discard the anchovies when done.

2)  Add wood ear mushrooms. Also add minced meat bit by bit into the stock.  Lastly add tomatoes and let it boil for about 15 minutes.

3)  Lastly add bitter gourd and seasoned with salt.  Let it boil for about 5 minutes.

4)  Prepare blanched rice vermicelli in a serving bowl.  Add soup and serve it with bird's eye chilies sauce.

Note :

You can add any ingredients you like such as fish balls or even fish fillets.  Sometimes instead of bee hoon , I have it with instant noodles or just the bitter gourd soup with rice.

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Healthy and Nutritious Burdock Root (Gobo, 牛蒡 niúbàng) Chicken Soup

Burdock Root contains a number of medicinal properties that have been used for hundreds of years. Traditionally herbalists all over the world use Burdock Root as a blood purifier. It is the root of the Burdock plant that is harvested for medicinal use.

A recent study showed that Burdock blocked dangerous chemicals from causing damage to cells, suggesting to the possibility that burdock may help decrease the risk of developing cancer from toxic chemicals.

Pls click Herbal Legacy for more info on Burdock.

Burdock Root can be prepared in anyway you like.  If you like it with chicken soup, then this is one simple and nutritious soup you can give it a try.

Ingredients :

- 1 free range chicken (washed, cut and blanched)

- half stick of burdock root (washed and brushed, cut)

- 2 honey dates (washed)

-  some red dates (washed)

-  some Chinese wolfberries or kei qi (washed)

- 4 dried longan (washed)

Method :

1)  In a pot, boil enough water for the soup.

2)  When the water starts to boil, put all the ingredients in.

3)  Boil at high heat for 15 minutes and then reduce the heat to low.

4)  Continue to simmer for about 2 hours.  

5)  Season with sea salt.  Serve hot.

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