Knorr Seasonings

[TheAnswer]

vinegar:

Jennifer,TheAnswer,
I also make the soup early in the morning,ard 7am.Start to blanch the spare ribs,throw in ingredients,soak the vege,cut the vege,garlic/onion...

Yes,i also multitask while waiting for the soup to boil.This somehow has become SOP in my daily life.

Soup->prepare ingredient->surf nets+watch a bit of AM news->do some hsework->soup complete->start to do frying,baking,etc->clean up->jogging->go out run errands->if buy frozen food or any dish nid to be steamed,come home again b4 pick up kiddo.

The only difference is i don't make soup everyday,I make soup alternate days.One big pot soup can last for 2days.

I rarely have any soup or other dishes leftover. Anything remaining will become DH's supper.

[vinegar]

janet_lee88:

Funz:

You sound like my mum. Haha.


We will all be going down the lift and she will suddenly wonder if she turned off the stove. And up she goes again to check only to find that it was all turned off.

Use thermal cooker...then don't have to worry.

I make soup everyday...not too much that we have to drink for few days.
But I realise pork ribs are quite tasteless after blanching.

i think so too....what other ingredient can replace pork ribs?chicken or ikan billis?

[Han Seo]

On the topic of MSG…


I watched a documentary on MSG the other day on National Geographic. The researcher did a test on a group of people who are allergic to MSG. They brought them to a restaurant and served them Chinese food (supposedly contain MSG; that’s why it’s known as the Chinese restaurant syndrome) that were not cooked with MSG but which was unknown to the participants. Majority had the Chinese restaurant syndrome. Conclusion: As MSG is also found naturally in food, if you are allergic to it, you will get the reaction whether it is in processed form or natural form.

I guess the problem with any processed food is the shocking amount of salt.

[janet88]

I blanched pork ribs before I make soup…find pork ribs seem to have lost sweetness…so instead of blanching, I use salt to kill germs like what I do for chicken. Then wash off.

[ammonite]

I think the blanching is for a cleaner taste and clearer soup, not for killing germs. After all you are going to boil the soup which will kill germs anyway.

[Jennifer]

janet_lee88:

I blanched pork ribs before I make soup..

How do you blanch?

[Jennifer]

vinegar:

what other ingredient can replace pork ribs?chicken or ikan billis?

I use the portion known as muscle 肉. Will ask the butcher to cut into 4 portions.

Sometimes I use 猪尾骨

For ikan billis, I will add a cup of soya bean. Pan fry the ikan billis with little oil till fragrant, then add water to bring to a boil. Transfer to slow cooker and add the soya bean, boil for at least 1 hours on heat, then 2 to 3 hours on slow. I use this base soup in my veg stew or for yong tau foo.

[TheAnswer]

How to make fish soup without seasonings?

[Jennifer]

TheAnswer:

How to make fish soup without seasonings?

1. pan fry the fish bones with a slice of ginger
2. once colour changes, add water, big onion, garlic, tomato, dried scallops to bring to a boil
3. simmer on low heat till the liquid becomes white-ish

[sharonkhoo]

Han Seo:

On the topic of MSG...


I watched a documentary on MSG the other day on National Geographic. The researcher did a test on a group of people who are allergic to MSG. They brought them to a restaurant and served them Chinese food (supposedly contain MSG; that's why it's known as the Chinese restaurant syndrome) that were not cooked with MSG but which was unknown to the participants. Majority had the Chinese restaurant syndrome. Conclusion: As MSG is also found naturally in food, if you are allergic to it, you will get the reaction whether it is in processed form or natural form.

I guess the problem with any processed food is the shocking amount of salt.

A friend who is allergic to MSG drinks Coke when she can't avoid MSG (eg. wedding dinners). It apparently neutralizes the MSG. Can be a useful tip if you really can't avoid MSG or take some by accident.