Do you use chicken/beef stock etc for cooking

[sparks]

My shortcut to making chicken soup stock is to boil a packet of minced chicken with water & add a sprinkle of onions for 20-25 min. That’s how I make my yong tau foo soup without needing to add any salt or seasonings at all. I used it for my stir-fry bee hoon too.

[verykiasumummy]

Funz:

LOLMum:

Hi ammonite,


I made soup without stock. Lots f bones n meat with veg....bland taste added salt also not as tasty as those with stock. Didn't put too much water so taste still ok.

Fried veg with bit of salt n sugar...but obviously my skill not great...

Am trying to make chicken stock this week :xedfingers:

Thanks for the tip.

:? how long did you boil the bones for? I don't use pre-prepared stock for my soups and I don't add any cube or granules stock. They turn out ok most of the time. And I do not like bland food.

The basic stuff for most of my chinese soups aside from the bones will be scallops & wolfberries. Sometimes ikan bilis and soy beans. I will usually boil these on high fire with the soup bones for about 15-20 mins and med fire for another 15-20mins. For western style soup, I like to add yellow onions and tomatoes.

Did you add any garlic in your stirfry vege?

i dun like garlic and my kids hate it too...

i suggest putting carrot shreds for color n vitamins and sometimes i put ginger slices but we dun eat them.. just for the smell and taste..

[verykiasumummy]

schweppes:

LOLMum:

Thanks gals.


I tried cooking without stock, just add salt...yucks.

For added flavour, I usually add sea salt and herbs - depending on what I'm cooking.

I find that dill goes well with fish and chicken, rosemary, oregano, tarragon and thyme goes well with chicken or beef

Depending on my mood and what I'm cooking, I may even add white or red wine, or mirin to the soup/ stew. Find that it brings out the flavour of the dish.

My preferred cooking style tends to be western - find it easier to manage and fuss free.

u can try using corn... the smell and taste is well-liked by many children...

[verykiasumummy]

Funz:

Yah without all these the soup will be flat.


You try using preserved chinese ham in your soups? They add that umami factor as well.

yes the chinese ham is good...
they call it the 精华火腿.

[LOLMum]

So many good ideas, will try out with my helper :rahrah:


We love garlic, the taste the smell :love:

I would love to have that delicious garlic soup with clam at Toa payoh again one day.....but the first n only time I had it, I fart like mad for a few days (very bad smell) n I have body odor for a few days too.

[ammonite]

verykiasumummy:

Funz:

Yah without all these the soup will be flat.


You try using preserved chinese ham in your soups? They add that umami factor as well.

yes the chinese ham is good...
they call it the 精华火腿.

Good idea!! I will try it out! :rahrah:

[mommylow]

Funz:

Yah without all these the soup will be flat.


You try using preserved chinese ham in your soups? They add that umami factor as well.

Problem is......Chinese ham - Jin hua huo tui is difficult to get especially good ones from Yunnan, China. Where do you usually buy it? Can't find it in supermarts and grocery stores.

I never like to use knorr or Maggi stock cubes. They certainly taste synthetic and yucky. God knows what stuff they put in these stock cubes.

Actually, boiling more chicken bones or breast with onions, carrots, potatoes n celery already makes the soup very sweet n natural. You can also add dried shitake mushroom stalks which we normally throw away. Sometimes, I add green marrow, you will be surprised how sweet and refreshing it can turn the soup into especially when making fish soup using fresh fish bones.

If the soup or stock happens to be not as flavourful, I will add a spoonful of organic stock powder made from organic veg like carrots, mushroom and natural sea salt. Though rather expensive, it certainly beats the unnatural taste of supermart bought stock cubes laden with MSG.

[Funz]

I remember buying it long time ago at some dry provision place at Hong Kong Street near CNY. That is where I head to buy all the wax duck, scallops, mushrooms and dry provisions. A once a year pilgrimage.


I do not use much of the ham as I prefer using scallops. I have friends who are in and out of China and periodically, they buy them and give me some. I still have a chunk of it in my fridge, think from last year.

[fightingmom]

LOLMum:

So many good ideas, will try out with my helper :rahrah:


We love garlic, the taste the smell :love:

I would love to have that delicious garlic soup with clam at Toa payoh again one day.....but the first n only time I had it, I fart like mad for a few days (very bad smell) n I have body odor for a few days too.

:rotflmao: I remember that experience of yours..kekekeke

[heyhoe]

Hi LOLMum,


You reminded me of myself when i just started out. I used all the ingredients my MIL use to cook soup. Till i realize, i put too much water and too little ingredients. Perhaps, you might want to give it a try.

I also use those dried stuff like dried scallops, ikan bilis, red dates, wolfberries, besides the chicken bones and it does help to enhance the taste of the soup. As for others, I'm still learning