Funz:

Another thing I like to use for my soups, especially for steamboat, dried flatfish. We call it tik po in teochew.

Mychildren:

Ask them to cook themselves if they complain. At least, I'm not so bad, my DH not fussy on food, only my boys. They like maggi mee too. Did let them experiment maggi mee (cooking by themselves with me looking) during the June holidays. They asked to do that in Sep holiday but I busy KSP. Maybe in Nov, will let them try again using the portable electric stove.

At least, next time when I'm not home, they won't die of hunger. :rotflmao:

heyhoe:

LOLMum, I got no maid to order me around. :rotflmao:


My kids and fussy dh are my food critics. I've received lots of critics from Dh who are ardent fan of MIL's cooking. Imagine, it's tough but I like to think that I'm better at it now. My kids said my best cooking is \"Maggi Noodles!\" :stompfeet:

Oh yeah, like your friend, I tend to add dried abalone too :oops: , nicer...mah!

Anyway, all the best in your cooking rendevouz! :rahrah: :rahrah: :rahrah:

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

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.

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.

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.

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.

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.

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?