Bitter gourd and lean meat soup

Ingredients

150g bitter gourd ( cut into thin slices)

50 g carrot ( cut into slices)

100g pork fillet ( cut into thin slices)

1 tbsp corn flour

1 tbsp light soya sauce

some salt

Preparation

1. Add some salt to bitter gourd. Rub it evenly and leave it for about 5 minutes to remove bitterness. Wash away the salt.

2. Marinate the meat with 1 tbsp corn flour and 1 tsp light soya sauce.

3. Boil about 1 litre water in pot. 

4. Add bitter gourd and carrot into the pot and cover to boil over lower flame for 30 minutes.

5. Put in the meat and bring to boil. Do not stir after adding the meat.

6. Add salt to taste when the meat is cooked.

7. Serve the soup hot.

*This soup taste a bit bitter, but it seems that it is good for "cooling" when one feels "heaty".

Five colours vegetable soup (牛蒡五行疏菜汤）

Ingredients

400g white radish 

200g white radish leaves

200g carrot

200g burdock(牛蒡）

3 mushrooms

Preparation

1. Clean and cut all the ingredients into big pieces.

2. Boil 2.5 litre water in pot and add in all the ingredients.

3. Cover and simmer over low flame for 2 hours.

Note : It is called " five colours soup" because of the colours of the vegetables i.e white radish ( white), carrot ( red), radish leaves( green), burdock( yellow), mushroom( black). This soup is claimed to be for boosting  our immunity system.

Black chicken herbal soup (乌骨鸡汤）

Ingredients

1 black chicken ( skinned)

10g dong gui (当归）

10g mai dong （麦冬）

10g yu zhu （玉竹）

1.2 litre water

Preparation

1.  Put all the ingredients in a pot and bring to boil.

2. Turn to low flame and simmer for 2 1/2 hours.

3. Add salt to taste.

4. Serve the soup hot 

*Note : This soup is for treatment of low red blood count,white blood cell count and platelet. It also increases immunity.

Black bean pork ribs soup

Ingredients
100g black bean
250g pork ribs ( vertebrae ribs)
salt to taste





Preparation
1. Soak the black bean over night.
2. Blanch the ribs.
3. Put the ribs and black bean into a pot and add in 1.5 litre water .
4. Bring to boil and simmer over low flame for 1 1/2 hours.
5. Discard the ribs and serve hot.

*Note : This soup is for treatment of low red blood count,white blood cell count and platelet. It also increases immunity.

Thai seafood tom yam soup

Ingredients
150g fresh shrimps
150g fish fillet ( cut into rectangular slices)
10pcs button mushroom
1 tomato ( cut into wedges)
1 big onion ( cut into big pieces)
3 pcs Kaffir lime leaves ( daun limau perut )
3 slices lengkuas
2 stalks lemon grass ( use the top white portion )
1 red chill ( cut into small pieces)
1 tbsp fish sauce
1 tbsp light soya sauce
1/4 tsp salt
*some lime juice ( if you prefer sour taste)

Preparation
1. Boil 1 litre water in pot.
2. Add in all the ingredients except fish fillet and shrimps to boil for 15 minutes.
3. Put in the fish fillet and shrimps to boil until cooked.
4. Serve hot.

Szechuan hot and sour soup ( 四川酸辣汤）

Ingredients
150g lean meat ( cut into thin strips)
1 pc soft taufu ( cut into small cubes)
6 dried chinese mushroom ( soaked and cut into thin slices)
3 dried black fungus ( soaked and cut into thin strips)
1 small carrot ( shredded)
1 pc bambo shoot ( cut into thin strips )
1 egg ( beaten lightly)
2 tbsp hot bean paste
1 tbsp chicken granules
2 tsp black vinegar
1 tbsp light soya sauce
some cornflour
dash of pepper

Preparation
1. Season the meat with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Boil 800ml water in a pot.
3. When the water boils, put in the mushroom, black fungus, carrot, bamboo shoot and taufu.
4. Add in 2 tbsp hot bean paste, vinegar and 1 tbsp chicken granules and stir lightly to mix well. Leave to boil for 5 minutes.


5. Put in the meat ( do not stir at this moment).
6. Mix 2 tbsp cornflour in 4 tbsp water and add to the soup to thicken it.
7. Pour in the egg and off the flame without stirring.
8. Dish out to serve.

* Optional : add dash of chilli powder to make it more spicy.

Watercress and spare ribs soup (西洋菜排骨汤）

Ingredients
250g watercress
250g spare ribs
5 slices old ginger
1/2 tbsp salt
1 tbsp light soya sauce
dash of pepper


Prepartion
1. Boil 1.2 litre water in a pot.
2. When the water boils, add in the ginger, spare ribs and cover to boil for 5 minutes.
3. Add in the watercress and cook the soup over medium flame for 30-45 minutes.
4. Put in salt, light soya sauce and pepper to taste.
5. Serve hot.

Chicken Herbal soup

Ingredients
1 small chicken ( black/kampung chicken )
2" old ginger ( flattened )
20 pcs red dates
40g huai san
50g yuk chuk
20g tung kwai
50g tong sum
40g pak kei
50g kei chi
2 litre water
salt to taste

Preparation
1. Remove the chicken skin and cut it into chunky pieces.
2. Add 1/2 tsp salt to chicken to marinate.
3. Bring to boil 2 litre of water in a large pot. Add in all the herbs and ginger. Cover to let it boil.
4. When the water boils, add in the chicken.
5. Cook over high flame for about 10 minutes.



6. Put to low flame and let it simmer for 2 hours.
7. Add salt to taste.
8. Dish out to serve while it is hot.

Seaweed and egg soup

Ingredients
30g dried seaweed
100g lean meat ( cut into small slices )
1 egg ( lightly beaten)
1/2 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp corn flour
1 tbsp black vinegar
1/2 tbsp salt
1.2 litre water
dash of pepper

Preparation
1. Put 1 tbsp soya sauce and 1 tbsp corn flour to the lean meat to marinate.
2. Bring to boil 1.2 litre water in a pot.
3. Add in salt, oyster sauce, vinegar and seaweed to boil for 5 minutes.
4. Put in the lean meat and let it boil for another 3 minutes.


5. Beat the egg lightly and slowly pour into the boiling soup without stirring the soup.








6. Boil for a little while to cook the egg. The egg will be cooked in one whole piece in a minute.
7. Put in the pepper and stir slightly.
8. Dish out to serve.

Salted vegetable and tau fu soup

Ingredients

200g salted vegetables ( cut into big slices )

150g lean pork ( cut into thin slices )

1 tomato ( cut lengthwise into 8 pieces )

1 carrot ( cut into thin slices )

1 pc soft tau fu ( cut into cubes )

1 stalk spring onion ( cut into small pieces )

1 tsp salt

dash of pepper

Prepartion

1. Boil 1.5 litre water in a pot.

2. Put in all the ingredients ( except the pork and tau fu) to boil.

3. When the water is boiling, add in pork and boil for 25 minutes over medium flame.

4. Add in the tau fu and boil for further 5 minutes.

5. Dish out into a bowl . Sprinkle some spring onions and serve hot.

Pepper Pig Stomach Soup （ 胡椒猪肚汤 ）

Ingredients

1 pc pig stomach ( well cleaned )

500g chicken ( cut into big pieces )

1 can button mushroom

1 bulb garlic

3" ginger

1 tbsp white pepper ( to be pounded finely )

1 tbsp salt

Preparation

(Make sure the pig stomach is already well cleaned when you purchase it from the supermarket. If not, my advice is don't try this recipe as the cleaning part is very messy.)

1. Rub some salt on the 'cleaned' pig stomach and put it in a pot with enough water to submerge it . Boil the stomach for a few minutes. Drain the water.

2. Repeat one more time to be sure that it smells normal.

3. Boil about 3 litre water in a pot .

4. Flatten the ginger and garlic with a knife.

5. When the water is boiling, put in the chicken, pig stomach, pepper, garlic and ginger.

6. Boil over low fire for 2 hours.

7. Take out the pig stomach to cool and cut into thin slices.

8. Put the pig stomach slices back into the pot to boil.

9. Add in the button mushroom and 1 tbsp salt. Continue to boil for further 10 minutes.

10 Dish out the soup to serve.

Easy potato onion soup

Ingredients

1 tomato ( cut lengthwise to 6 pieces )

2 potatoes ( cut into wedge shape )

1 small carrot ( cut into slices )

1 big onion ( cut lengthwise to 6 pieces)

200g celery ( cut into thin slices )

150g lean pork

1 tsp salt

2 litre water

2 tbsp light soya sauce

1 stalk spring onion (cut into small pieces)

Preparation

1. Cut the lean meat into thin slices.

2. Boil 2 litre water in a pot . Put in all the ingredients except the lean pork and wait for it to boil.

3. When the water boils, add in the lean pork.

4. Cover to let it boil over slow fire for 30 minutes.

5. Put in salt and soya sauce to taste.

6. Spinkle spring onion over the soup and serve while hot.

Lotus Root Soup

Ingredients

1 section lotus root ( about 4"-5" length), cut into slices

15 pcs dried red dates

6 pcs cut pork ribs

2 litres water

1 tsp salt

1 tsp light soya sauce

dash of white pepper

Preparation

1. Put the lotus root ,red dates and water into a pot and bring to boil.

2. Put in the pork ribs when the water is boiling and let it continue to boil for about 15-20 minutes.

3. Simmer using low fire for additional 2 hours .

4. Add salt and pepper to taste.