adicto de alimento\*/ Soul Food to Mind: May 2007

Tuesday, May 15, 2007

Sliced Fish Soup

Great remedy for those who are sick and needed something light.

The soup is light and appetisting and fish is the best white meat ever, right? I loved the sweet taste of the fish and the aroma of the ikan bilis. You can either serve this with rice or add in mee sua, perfect for a fast cook meal.

INGREDIENTS:
2 batang fish fillet (sliced)
2 pcs of fish bones
1 small knob of ginger (crushed)
1 teaspoon of ikan bilis powder
1 tomato (quarter)
1 piece of beancurb
2 pcs of iceberg lettuce
Half cup of ikan bilis stock
Cornflour
Pepper
Fried shallots
Chinese palsey or spring onion

DIRECTIONS:
- Slice the fish with a sharp knife to about 1.5cm size.
- Season the fish slices with cornflour and pepper. Leave it aside
- Add the fish bones when the water starts to boil.
- Remove the fish bone after 10 minutes and add ginger.
- Put in the ikan bilis powder and ikan bilis stock.
- Add in the beancurd and the fish slices to a boil.
- Throw in the tomato and switch off the fire.
- Place some iceberg lettuce on a bowl and pour the soup onto it.
- Garnishee the soup with fried shallots and chinese palsey.

Labels: seafood, soup

Tuesday, May 08, 2007

Light Beef Soup

Wanted to try cooking vietamese beef soup but since I don't much some of the ingredients required, I opt for a simple beef soup instead.

My hub said this tasted like kambing soup and the soup is lightly enpowered with the spices. Hahah..Oh you are free to adjust the proportion of the spices if you don't like the soup to have too much spices taste. For me, i just bought the ready packed spices at my supermarket. :)

Another view of the soup

INGREDIENTS:
300 gms of lean beef (diced)
2 sticks of medium-sized carrot (sliced)
1 knob of ginger (peeled & crushed)
5 pcs of shallots (peeled & crushed)
1 teaspoon of black pepper corns (crushed)
2-3 pcs of green cardamom
2 pcs of cinnamon sticks
2 pcs of anise star
4 pcs of clove
1 teaspoon of Chinese pasley (diced)
1 teaspoon of Spring Onion (diced)
Salt
Oil
2.5 cups of water

DIRECTIONS:
- Sautee the ginger and shallots in medium fire.
- Add in the diced beef and stir for 2 minutes
- Add in water and the rest of the spices and carrot.
- Let it boil for 30 minutes and remove and scum layering on the soup.
- Add salt to taste.
- Garnishee with chinese pasley and serve with white rice or rice noodles.