Soup Name: Chayotes, Chestnuts and Longan Vegetable Soup Traditional Chinese Name: 合掌瓜栗子素湯 (hup jeung gwa lì zi sù tāng) Introduction:
This naturally sweet soup is rich in flavors and oil free. It’s a refreshing soup to drink in the summer and can be served chilled as it’s really quick and easy to make. I really like that it’s meat free because you can taste the chestnuts, the longans and all the vegetables. You can add various vegetables such as onions, green radish or tomatoes.
What ingredients are required?
chayotes, quartered 3 fresh carrots, peeled and quartered 2 fresh corn, quartered 20 fresh chestnuts, peeled 20 dried longans 2 L of water How do I prepare it? Soak the longans in warm water for 10 minutes Start boiling your soup water In a separate pot of boiling water, boil the chestnuts on high for 5 minutes Drain chestnuts of boiling water and with gloves or a towel, peel the chestnuts of both the outer and inner skin Wash and prepare chayotes, carrots and corn When soup water boils, add all the ingredients together Boil on high for 30 minutes Salt as necessary (taste it first!) Any benefits? Oil free soup Can be served hot, warm or chilled All natural ingredients Naturally sweet soup, so no sugar is required Excellent source of Vitamin C The soup is overall rich in dietary fiber and antioxidants Any precautions? Beware to purchase the dried longans from a reputable source
Soup Name: Salted Mustard Greens with Tofu in Fish Soup Traditional Chinese Name: 酸菜豆腐魚湯 (suan cai dòu fu yú tāng) Introduction:
This quick boil soup is an excellent pre-dinner appetizer. With its slight sour tang and refreshing clarity, it is relatively easy to make and very healthy for the whole family. Depending on the type, brand and preservation process of the mustard greens, your soup color can range from pale yellow to a bright yellow (as picture above). With a variety of textures in the soup, it serves as a great supplement to dinner and is an excellent source of protein. This is considered a great summer soup.
What ingredients are required?
5-6 large slices of
grass carp fish, preferably from the tail or backside 3 fresh slices of ginger 1 tsp of salt 1/2 package of preserved/salted mustard greens, largely sliced 1 pack of fresh stiff tofu, cubed 2 L of water How do I prepare it? Soak the preserved mustard greens in warm water for 10 minutes Wash and rinse your fish in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup) Pat dry with a paper towel and salt lightly In a frying pan, heat oil until hot and fry ginger and fish slices until golden brown Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces) Boil your soup water Rinse preserved mustard greens in running water and slice into edible pieces Rinse tofu and cut into large pieces Slice the century eggs in half When the soup water boils, add ginger, fish, preserved mustard greens, and tofu together Boil on high for 30 minutes Any benefits? Any precautions? If you’re concerned about the level of saltiness of the preserved mustard greens, you can soak them longer (for at least an hour) Be sure to buy preserved mustard greens from a reputable source and be sure to check the expiry date Be sure to use stiff tofu as this is the only type that will sustain its shape and form when put in boiling water. Soft tofu will break apart, while still tastes OK, the soup doesn’t look as clean Remove all the bones of the fish as I am not boiling with a fish bag (or take caution when serving children) Fresh fish slices Fried fish slices set aside before adding to the soup Soup Name: Century Egg with Chinese Parsley Soup Traditional Chinese Name: 芫茜皮蛋魚湯 (yán qiàn pídàn yú tāng) Introduction:
This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups. While some people don’t like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion. As a result, the soup is slightly sweet and has a refreshingly mild taste to it. You can use a variety of meats and other vegetables as desired.
What ingredients are required?
big fish stomach, largely sliced 3 fresh slices of ginger 1 tsp of salt 2 fresh bunches of Chinese parsley 4 century eggs, washed and halved 2 L of water How do I prepare it? Wash and rinse big fish stomach in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup) Pat dry with a paper towel and salt lightly In a frying pan, heat oil until hot and fry ginger and big fish stomach slices until golden brown Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces) Boil your soup water Rinse Chinese parsley in running water Wash and peel century eggs in running water, be sure to remove all the shell and coating Slice the century eggs in half When the soup water boils, add ginger, fish, century eggs, and Chinese parsley together Boil on high for 30 minutes Salt as necessary (but taste it first!) Any benefits? Any precautions? Menstruating or women in their first trimester should consume with caution as it is a cooling soup Be sure that the fish stomach has not disintegrated, if it has, use a strainer to catch the pieces if serving to children (or use a soup bag) Ingredient Name: Chinese Parsley, Cilantro Traditional Chinese Name: 芫茜 (yán qiàn) What is this? A fragrant plant (herb) that has a strong and pungent, unique flavor The seeds are known are coriander and often used as a spice It is a small plant that has a very green leaf and stem in color It is commonly used fresh, but is also available dried (although not as fragrant because that is lost in the drying process) Used in Asian, Mexican, Middle Eastern and South African dishes This herb is commonly self-grown (in the home or backyards) How do I prepare it? Rinse fresh Chinese parsley in running water, discarding any wilted or dying leaves and stems For soups, keep as whole stalks (for those who don’t prefer to eat it) or dice Where can I buy this?
Most supermarkets will sell this product fresh
What is the cost Any benefits? Any precautions? It is considered a cooling ingredient and should be avoided in early pregnancies, breastfeeding mothers and during menstruation Additional Information Ingredient Name: Century Egg, Thousand Year Old Egg, Preserved Egg Traditional Chinese Name: 皮蛋 (pídàn) What is this? An egg that dates back as early as the 1640’s in literature and discovered by the Chinese The preserved egg of a duck, chicken or quail that is preserved in clay, ash, salt, lime that preserves the egg (the process takes a few weeks to a few months depending on the process) The yolk becomes semi-solid and is gray to dark green in color and has a creamy texture and is said to have a “golden” taste (but is slightly bitter) The egg white becomes a brown jelly like substance (and is almost flavorless) The eggs have a strong hydrogen sulfide and ammonia smell This traditional Chinese egg is served and prepared in various ways (appetizer, in soups, in congee, with tofu, rice and others methods) or used as a condiment How do I prepare it? Bought with the clay still in tact is common both in supermarkets and wet marts Rinse the entire egg under water while peeling away both the outer layer and shell Use a sharp knife to cut into pieces Where can I buy this?
Most Asian supermarkets will sell them in packs
Wet marts will also sell them individually What is the cost Any benefits? Any precautions? In recent studies, it has been shown that century eggs have high amounts of lead oxide (by the way they are produced to speed the curing process) This type of egg (especially raw) is not for everyone and is usually an acquired taste Extremely high in cholesterol so consume with caution Additional Information