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[verykiasumummy]

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[verykiasumummy]

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[verykiasumummy]

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[verykiasumummy]

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[verykiasumummy]

i'm moving the soup list in my home thread.. feel free to ask me for any recipes here and i'll gladly share... i accept any form of suggestions and improvement to my recipe too... cheers...


week 1 :
mon - carrot and potato soup (http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=888810#p888810)
tues - pork ribs with wolfberry soup
wed - slice fish with red dates soup
thurs - radish and ikan billis soup
fri - sharks fin melon with egg thick soup
sat - old cucumber soup

week 2 :
mon - chicken ginseng soup
tues - watercress soup
wed - pork rib with pear soup
thurs - tofu and tomato soup
fri - cabbage and corn thick soup
sat - coconut scallop with wolfberry soup

week 3 :
mon - corn and chicken soup
tues - herbal fish soup
wed - apple and pork rib soup (http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=887856#p887856)
thurs - soy bean, huai shan with ikan billis soup
fri - fish maw and crabmeat thick soup
sat - bittergourd and tofu soup

week 4 :
mon - cordyceps with shimeji mushroom soup
tues - duck and salted vege soup
wed - red pearl pea with barley soup
thurs - seafood and tofu soup
fri - si chuan vege thick soup
sat - fish head soup with milk (http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=887447#p887447)

week 5 :
mon - herbal chicken soup
tues - prawn and tofu soup
wed - winter melon with barley soup
thurs - scallop and golden mushroom soup
fri - crabmeat and tanghoon thick soup
sat - salted vege and celery soup

[verykiasumummy]

i dunno which one to start with, but the most fav soup of my dc and dh is this :

fish head soup with milk
(cos it is very tasty with milk added and my dh always say this is of restaurant standard)

so lets start with this.

ingredients needed :
1 fish head, usually 500g to 800g.
2 garlic, skinned, not chopped.
2 plum (those that they use to steam teochew style steam fish)
few tomatoes sliced
handful of wolfberry
few pieces tang gui
few red dates
half can carnation milk
2 rock sugar cubes (optional)

fish head must be fresh, the stale ones will make the soup smell too fishy..
vksm note : always ask the seller to help u remove scales, and u check thru again at home, less tedious and less messy too.

step 1 : use warm water to fill the soup pot and put in the fish head to bring to boil.
vksm note : u may ask me why warm water since will bring to boil, i couldnt explain this as clear as it is in my mind, i just feel there is a difference when i use cold water instead.

step 2 : put the red dates, tang gui and plum into the soup and let it boil.
vksm note : again, dun ask me why not throw in together with the fish head, i just have the feeling that the fish taste is not as good when all the ingredients placed together at the same time.

step 3 : place the garlic on a filter ladle (ladle with holes like those used for steamboat)
vksm note : mine has a hook at the handle so i'm able to hook the ladle at the side of the pot. having a metal ladle in the soup pot while it is boiling will prevent the soup from overflowing. garlic should be removed from soup after 30mins, or it will be too soft and smashed and blend in with the soup, changes the taste of the soup unless u r garlic lover.

step 4 : u can add 2 cubes of rock sugar if u want but this is optional. i find the fish tastier when i put it.

step 5 : put in the sliced tomatoes and wolfberry and milk and boil for 5mins. taste the soup and season it and it is ready to be served.
vksm note : buy red tomatoes (deep red), from little india. i dunno why the indians have redder tomatoes compared to those in the market or ntuc which are orange or light orange. my dc doesnt like the orange ones as they can be quite sour sometimes.
vksm note : wolfberries must not be kept in cupboards even when its not opened. they can grow shoots easily and it is not good for consumption anymore. always place them in the fridge or any cool and dry places. throw 6 mths after first use. to avoid wastage, buy smaller packs and never buy those without clear packaging.

[Mawar]

Thanks for the fish soup recipe. Questions, what type of fish and when do we add milk. Evaporated milk?

[verykiasumummy]

thks mawar, i didnt realise i forgot the milk… i was on the phone just now and totally forgot… haha…

[Chenonceau]

I am very excited about this thread… I love fish soup. Oh thank you so much VKSMummy! Thank you!!

[mommylow]

Vksm, thanks for your fish head soup recipe. I will try this when I get hold of a fresh fish head. Can’t wait to try this out as I notice your fish soup has Chinese herbs, so it is definitely more nutritious.


My favorite way of cooking fish soup is without using Chinese herbs. I use fish heads or fish bones. I fry the fish pieces in a little oil with some ginger slices. When the fish is very hot, I pour in half bowl of top quality 花雕酒 and 1 litre or so of hot water. I just love the aroma of the Chinese cooking wine. Then boil the soup for half hour or so. The fish stock will turn naturally milky, no need to add milk. Actually the milky colour of soup also depends on the type of fish you use. Towards end of cooking, add tomatoes chunks and coriander leaves. Season with salt or organic seasoning powder if soup is not sweet enough before serving. Of course, use more bones if you want a more robust soup.