Clams In Ginger Wine Soup - 姜 酒 上 汤 啦 啦

Ingredients: (Serving 3-4 pax.)

2 kg                    Clams.  (Hard shell lala - rinsed clean & drain off access water.)
2 nos.                 Ginger. ( Cut fine strips - 切 丝)
2 tsp                   Garlic. (Chopped)
60 ml (1/2 cup)   Chinese Wine. ( 米 酒 )  -) To own
2 tbsp                 Shao Hsing Wine.           -)
1-1 1/2 tsp          Salt.                               -) favourable
                           Dash of pepper.             -) taste
1.3 litre               Water.
1 tbsp                 Oil.

Methods:

1.               Heat wok with 1 tbsp of oil. Put in garlic & ginger to saute a little, add in
                  clams and stir fry till clams started to slit open.

2.            Pour in 1.3 litre of water, add in salt, both wine, pepper, stir well and let
               boil for 2 mins.

3.           Turn off heat & dish out soup in a bowl with a depth. Serve it hot.

Dried Salted Veggies with Roasted Pork Bones & Taufoo Soup - 干咸菜煲烧骨豆腐汤

Ingredients: (Serving 4-5 pax)

350+ gm            Dried Salted Veggies.
450 gm              Roasted Pork Bones with some meat (Flesh)
4-5 slices           Ginger.
1 pc                   Tomato - Cut into wedges.
3 pcs                 White Taufoo - Cut into cubes.
5 liters               Water.

Methods:

1.               Heat 5 liters of water in a pot.
2.               Cut salted veggies into required length, then, just soak for 2 mins, and
                  press off all access water. Put into the pot to boil.
3.               Just slightly wash the roasted bones and put to boil together with the ginger.
4.               Continue boiling for 10-15 mins. If water lessen, just add back.
5.               At this time you will see a layer of foam bubbling up. Just use a soup ladle
                   to scoop it away.

               
6.             Lower the heat, now can let the tomato wedges & taufoo cubes join in.
                Let it simmer for 1 1/2 to 2 hours.
7.             Time to test your taste. It should be exactly suit your flavours. Little sweet with
                a little saltish...
8.             Turn off heat & served hot.

Noted :

               There is no salt added b'cos the salted veggies are already saltish..

3 Melons with Pork Belly & Ribs Soup - 三瓜褒排骨与三层肉汤

Ingredients A: (Serving 4-5 pax)

5 Liter            Water.
10 pcs            Red Dates
1 pc               Papaya - Half Riped/Unriped.
1 pc               Buddha Hand Gourd/Chayote. -佛手瓜
1 pc               Bottle Gourd. - 葫芦瓜
350 gm          Pork Ribs. ) Cut into bigger pieces &
500 gm          Pork Belly.)  parboiled.

Ingredients B:

6 Slices        Abolone.
1 Big            Onion. - Peeled rotten skin & cut into wedges.
                    Salt. - To own taste.

Methods:

1.                 Heat a pot with 5 liter of water.
2.                 For ingredients A, washed all melons, removed seeds, stem & cores,
                 

                     then cut into bigger pieces and put all into pot to boil, followed by

                     red dates, meat & ribs. Continue boiling for 10 mins. then lower the heat.

3.                  Add in ingredients B

4.                  Continue to simmer for 2 hours at low heat. (If water lessen, just add

                      back a little.)

5.                  Turn off heat & serve hot

Small Tips:

The 3 Melons are of great value to our body :-

1.          Papaya lubricates intestines & generates fluid for the body.

2.          Buddha Hand Gourd/Chayote enhances skin conditions & beauty.

3.          Bottle Gourd promotes urination and retrieves edema/swelling.

ABC Soup

Ingredients: ( Serving 4-5 pax.)

1800ml              Water.
1/2                    Chicken Breast with bone. (Removed skin and fat oil) - ) All cut into
450gm+             White Carrots.  ) Scrape of the                                     ) smaller
350gm+             Potatoes           ) skin.                                                   ) pieces
1 big                  Onion.  ( Peel of skin/rotten layer) - ) Cut into
1pc                    Tomato.                                           ) wedges
2pcs                  White soft taufoo. (Cut into cubes.)
2-2 1/2 tsp         Salt
4-5 Slice            Ginger.

                                      
Methods:

1.           Fill up a pot with 1800ml water and boil.
2.           Put in carrots & potatoes, let it continue to boil.
3.           When water boils, put in chicken, onions, ginger and let boil for 10 mins.
4.           Then put in tomatoes & white taufoo, add in salt (according to taste) and
              boil for another 5 mins.
5.           Lower the heat and let it continue to boil for 40 mins.
6.           Ready to serve hot.


           

Lotus Root with Ground Nuts & Chicken Feet Soup

Ingredients: A ( Serving 4-5 pax)

2 pcs （两节）Lotus Root - Wash clean & cut slices.
200gm+  Chicken feet - Cut off chicken feet nails.
150gm+  Ground nuts - soaked overnight & remove skin.
               (Just rub the ground nuts in your palm and the skin will come off easily)
7-10pcs  Red dates.

Ingredients: B

1 tbsp.    Medlar  (杞子)
3 pcs      Tang Kuei   (当 归)
Salt to taste.

Methods:

1.   Put half pot of water to boil.
2.   When water boils, put in ingredients A and continue to boil for 10-15mins.
      Open the pot cover partially to avoid overflow.
*    Remember to check occasionally, not to let the water dry off. If its lesser, just add back.
3.   Add in ingredients B and continue to boil in the lowest heat for 1-1 1/2 hrs or to 2 hrs.
      (The flesh from the chicken feet is easily removed from the bones & 
        the ground nuts are soft.)
4.   Ready to serve.