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[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.

[verykiasumummy]

Chenonceau:

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

welcome welcome... maybe i share 1 or 2 each day cos typing the whole list takes time... haha...

[verykiasumummy]

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.

thks for sharing mommylow.. i'm not very particular about the type of fish i use... usually go to the fish vendor and tell him for boiling soup, he is very honest as my mum used to frequent him alot... so i'll take whatever he recommends...

the milk is the most impt part... my dc dun even drink the soup if no milk is added... they find the taste too fishy even when i use fresh ones.. sliced fish or ikan billis soup, they are fine without milk..

my dc love the tang gui smell, but they dun eat it cos it taste a little bitter... but they love soup with tang gui...

[verykiasumummy]

apple and pork rib soup


ingredients needed :
2 fresh apples (preferably those cheap ones)
lean meat (100g)
pork rib (200g)
few pieces of huai shan (淮山)
handful of wolfberry
handful of ground nuts

step 1 : soak the nuts in a bowl of tap water overnight.
vksm note : this is make the nuts softer in a shorter time, saves gas.

step 2 : wash the pork ribs thoroughly, soak them in water with some orange peel or lemon peel overnight. (put it in fridge)
vksm note : this will remove the strong pork stench. u can use any mandarin orange skin freshly peeled kind, if u happen to eat the orange few nights before, the orange peel should be kept in a plastic bag and put in fridge. lime peel will do the same job as well.

step 3 : put water in the soup pot and bring to boil.
vksm note : u may ask me, r we using the same water that was soaked or use new pot of water. it doesnt matter, if u hv washed it clean before soaking, u can use the same water and add some more but remove the pork rib and orange peel first. if u didnt wash it thoroughly, i suggest u use new pot of water.

step 4 : after water is boiled, put the nuts and pork ribs in to boil for 10mins. add in a pinch of salt together.

step 5 : break the huai shan into smaller pieces and put into the pot to boil for another 10mins.
vksm note : sometimes i replace huai shan with the big fat mushroom head, it is where the mushroom cap is small but its stalk is thick and fat. cannot rmb the name, will chk it next time.

step 6 : prepare the lean meat, cut away the fats and slice them into thin slices. season them with some soy sauce and pepper.
vksm note : if i hv plain yoghurt at home, any brand will do, i will put a teaspoon of yoghurt together while marinating the lean meat, with the yoghurt, it will not taste too hard after it is boiled and the seasoning is also trapped in the meat. try it and let me know if any questions.

step 7 : skin and slice the apples. if u want to eat them, cut them smaller, if not, cut each apple into 4 quarters and put in to boil for another 30 mins.
vksm note : the apple is to make the soup tastier, without having to add too much pork ribs, which makes the soup oily.

step 8 : u can boil the soup longer if u want. if not, switch to small fire and use a soup ladle to remove the bubbles or oil on the surface. put in the lean meat and boil for another 2 mins.
vksm note : if i can, i will remove the bubbles or oil on the surface every now and then, this makes the soup less oily.

step 9 : add the wolfberry and taste the soup. add seasoning to your liking and turn off stove. u can add sesame oil in the soup bowl after scooping them out.
vksm note : my habit is never to put the sesame oil to boil with the soup as the smell will be gone soon after boiling. it is better to put in the serving bowl just before eating.

[GLORYmum]

verykiasumummy:

apple and pork rib soup


ingredients needed :
2 fresh apples (preferably those cheap ones)
lean meat (100g)
pork rib (200g)
few pieces of huai shan (淮山)
handful of wolfberry
handful of ground nuts

step 1 : soak the nuts in a bowl of tap water overnight.
vksm note : this is make the nuts softer in a shorter time, saves gas.

step 2 : wash the pork ribs thoroughly, soak them in water with some orange peel or lemon peel overnight. (put it in fridge)
vksm note : this will remove the strong pork stench. u can use any mandarin orange skin freshly peeled kind, if u happen to eat the orange few nights before, the orange peel should be kept in a plastic bag and put in fridge. lime peel will do the same job as well.

step 3 : put water in the soup pot and bring to boil.
vksm note : u may ask me, r we using the same water that was soaked or use new pot of water. it doesnt matter, if u hv washed it clean before soaking, u can use the same water and add some more but remove the pork rib and orange peel first. if u didnt wash it thoroughly, i suggest u use new pot of water.

step 4 : after water is boiled, put the nuts and pork ribs in to boil for 10mins. add in a pinch of salt together.

step 5 : break the huai shan into smaller pieces and put into the pot to boil for another 10mins.
vksm note : sometimes i replace huai shan with the big fat mushroom head, it is where the mushroom cap is small but its stalk is thick and fat. cannot rmb the name, will chk it next time.

step 6 : prepare the lean meat, cut away the fats and slice them into thin slices. season them with some soy sauce and pepper.
vksm note : if i hv plain yoghurt at home, any brand will do, i will put a teaspoon of yoghurt together while marinating the lean meat, with the yoghurt, it will not taste too hard after it is boiled and the seasoning is also trapped in the meat. try it and let me know if any questions.

step 7 : skin and slice the apples. if u want to eat them, cut them smaller, if not, cut each apple into 4 quarters and put in to boil for another 30 mins.
vksm note : the apple is to make the soup tastier, without having to add too much pork ribs, which makes the soup oily.

step 8 : u can boil the soup longer if u want. if not, switch to small fire and use a soup ladle to remove the bubbles or oil on the surface. put in the lean meat and boil for another 2 mins.
vksm note : if i can, i will remove the bubbles or oil on the surface every now and then, this makes the soup less oily.

step 9 : add the wolfberry and taste the soup. add seasoning to your liking and turn off stove. u can add sesame oil in the soup bowl after scooping them out.
vksm note : my habit is never to put the sesame oil to boil with the soup as the smell will be gone soon after boiling. it is better to put in the serving bowl just before eating.

wow i only just read the last page and already got really excited with the soup receipe. will try all of them soon.

THANK YOU for the thread vkmummy.

[Chenonceau]

This thread is gonna be super happening man!!