Category Archives: Soup of the Day

Sa kot (Yam Bean) soup

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Yam Bean a.k.a “Sa Kot” in Cantonese and can be eat it raw as it is very sweet, so using it to boil soup will make the soup delicious. It is easy to boil and its better to use slow cooker to boil it as it need around 3 to 4 hours to boil and the taste is superb. Not sure what is the benefit of this soup but is really delicious even with just a simple ingredient.

1/2 piece of small Sa Kot
3 to 4 pieces of chicken leg
1 piece dry scallop
3 to 4 pieces of dried oyster
1 carrot (chopped to pieces)
Water (put the water reaching almost half of the cooker)
salt to taste

The ingredient above can cater for 3 person and you just need to wash all the ingredient and put into the slow cooker, let it boiled for 3 to 4 hours. When you about to serve just add dash of salt to taste, preferable to use sea salt.

Red & White Carrot soup

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Hi there, today we have this soup called “Red & White” carrot soup but I actually also dunno what is this soup called actually but i find it very nice to drinks. According to my mom, this soup is preferred to be drink during seasons changed.

Ingredient

– 3 to 4 pcs chicken feet

– 1 pcs red carrot

– 1 pcs white carrot

– 4 pcs dried oyster

– 5 pcs “Mou Fa Ko” (in cantonese, and can be get from chinese medical hall)

– 6 pcs dried red dates

Steps

1) Clean and wash all the ingredient and put it all into the pot to boiled for 3 hours and add salt to taste.

Black bean with grass carp fish soup

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I just wanted to start a small column in my blog to write some of the Chinese herbal soup and also some traditional soup that my mom used to make for us to drink through out all the years. This soup is best to be consume during winter or cold season and the following is the ingredient for it.

200 gm black bean

10 – 15 pcs grass carp fish bone ( you can get it from petaling street market) cantonese called “Wan yu”

4 – 5 pcs of dried red dates

2 – 3 pcs of ginger (diced)

To start with:

1) First, deep fried all the grass carp fish bone till the color become yellowish and drain all the oil out then put it aside.

2) Stir the black bean in the hot pan for few minutes and boil with ginger for about 1 hour.

3) After an 1 hrs boiling the black bean, now you can put the fried grass carp in the soup and let it boil for another 2 – 3 hrs. Add salt or soya souce to taste.

This is a very simple and nice soup.