Fish Head Soup

Ingredient

1kg fish head, chopped into bite-sized pieces

1/4 tsp salt

1/4 tsp pepper

1 tbsp corn flour

600g chicken stock bones

2500ml water

20g tang kwei

4 slices ginger

30g red dates

Oil for deep frying

250g yam, peeled and cubed

2 pieces firm bean curd, cut into cubes

200g Shimeiji or Enoki mushrooms, cleaned and root ends trimmed

1/2 tsp sugar

1 tsp sesame oil

1 tsp BOVRIL

 

Method

1. Rub salt and pepper over the chopped fish head and then toss in the cornflour.
2. Heat oil and fry the yam cubes until almost golden brown and palce on absorbent paper.
3. Fry the bean curd cubes until golden brown and drain on absorbent paper.
4. Fry the fish head chunks until golden brown, remove and set aside.
5. Place chicken pieces, water, tang kwei, ginger slices and red dates in a pot and boil for 30 mins. Strain the soup and keep aside.
6. Bring strained soup to boil. Add the remaining ingredients and simmer for 5 mins before stirring in the BOVRIL and serving immediately.

 

 

 

Apple & Chicken Soup

Ingredient

3 Granny Smith apples (green cooking apples), cored and cut into wedges.

300g carrot, peeled and cut into wedges

20g Chinese almonds, put into colander and rinse in tap water

40g honey dates, also rinsed

1 chicken, about 1-1/2 kg, skinned and cut into bite sized pieces

2500ml water

1/2 tsp sugar

1 tsp BOVRIL

 

Method

1. Put all teh ingredients except the BOVRIL into a heavy bottomed pan and cook covered over medium heat for about one hour removing any scum that surfaces.
2. Turn the heat to low and simmer for another 20 mins.
3. Stir in BOVRIL and serve soup hot.

 

Chicken & Green Papaya Soup

 

Ingredients

10 cups water

500g chicken breast bone (with soem meat remainings)

1 red onion

4 black peppercorns

1 star anise

10 red dates, seeds removed

2 dried scallops

1/2 green papaya, cut into chunks

2 carrots, cut into chuncks

Salt, to taste

Directions

1.  Combine water, chicken breast, onion, peppercorns, star anise, red dates and dried scallops in a medium-sized pot and bring to a boil.
2. Simmer covered for 20 minutes.
3. Throw the green papaya in and boil for another 30 minutes.
4. Add carrots and cook for about 15 minutes until soft.
5. Before removing from fire, add salt and stir.

 

Cumin Tomato Soup

3 red onions, chopped

100g garlic, sliced

1 sprig curry leaf

1kg tomatoes

500ml water

pinch salt & pepper

1 tsp cumin

garnish :

5g spring onions, chopped

1. Cook onions and 50g garlic in a pan until soft. Then add curry leaf and cook for another 3 minutes. Add tomatoes. When tomatoes turn soft after about 3 minutes, add water.
2. Bring to a boil. Season to taste.
3. Cook until tomatoes are all mashed up.
4. To serve, heat a little oil in a pan. Cook remaining garlic with cumin for 1 minute. Pour over soup. Garnish and serve.