Macaroni with Fish and Lobster Balls in Fish Broth

Dish Name: Macaroni with Fish and Lobster Balls in Fish Broth

Introduction:

Using the broth and ingredients of my “Pumpkin, Corn and Chinese Yam in Fish Soup“, we boiled macaroni and various “balls” (regular fish balls, deep fried fish balls, star fish balls, lobster balls, and exploding fish egg balls) and served up lunch. The great thing with making soup in the early morning is that you can serve it at lunch (in disguise) and dinner. I separate the lunch soup into a separate pot and add the “ball” ingredients (because that really makes it more salty) and I like keeping the dinner soup more natural (or “ching” in Cantonese).

 

What Ingredients are required?

Serve 4-5 people

1 L any soup base in the soup repetoire (use the less herbal ones)
20 “balls” of any type of fish, beef, lobster balls
3 cups of any type of noodles or macaroni
How do I prepare it?

  1. Boil your water to cook either macaroni or noodles
  2. Add 1 tsp of salt
  3. Add in macaroni and noodles and boil until soft (or desired softness)
  4. Rinse under cool water and set aside
  5. After your soup is boiled, take about 1L and put in a separate pot
  6. Add all the balls and boil on high heat for 10 mins
  7. Add macaroni or noodles to a bowl and scoop out as much soup and balls as desired
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
  • The “balls” are usually salty in nature, so be sure to taste the soup first before adding salt
An assortment of “balls” for noodles and macaroni
Note: I bought the above assortment of balls from my wet mart and it cost around $50 HKD. The lobster balls were the most expensive, but some fish balls (esp the ones that come fresh and clumped together) can also be expensive.

Sweet Potato, Corn and Chinese Yam in Fish Soup

Soup Name: Sweet Potato, Corn and Chinese Yam in Fish Soup

Traditional Chinese Name:  蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)

Introduction:
This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!

 

What Ingredients are required?

2-3 fresh Grass Carp fillets, chunked
5 slices of fresh ginger
3 foot long pieces of Chinese Yam, peeling is optional, quartered
3 fresh corn, quartered
3 large sweet potatoes, halved

2-3 L of water
salt to taste (optional)

How do I prepare it?

  1. In a shallow pan, fry the fish with the ginger until the meat is cooked and the edges are slightly crispy
  2. When cooked, set aside to cool
  3. Prepare vegetables and take caution with the Chinese Yam (wear gloves or keep the skin on)
  4. Boil your soup water
  5. When the water boils, add all the ingredients together and boil on high for thirty minutes
  6. Reduce heat to simmer for another thirty minutes
  7. Salt to taste if needed, but try it first
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
Chinese Yam with Apples and Corn in Chicken Broth

Chinese Yam with Apples and Corn in Chicken Broth

Soup Name: Chinese Yam with Apples and Corn in Chicken Broth (with Ginger)

Traditional Chinese Name:  蘋果玉米淮山雞湯 (píng guǒ yù mǐ huái shān jī tāng)

Introduction:
A simple, clean chicken broth with just a hint of sweetness and a tang of spice (from the ginger). Depending on who your consumer is, add less or more ginger. For confinement, don’t be scared to throw it all in! This soup is easy to make, it’s got basic neutral ingredients and is great for the whole family!

 

What Ingredients are required?

1 fresh whole chicken, quartered
4-5 whole apples, cored and quartered
2 fresh corn, quartered
2 fresh pieces of Chinese Yam about 1 foot in length, peeling is optional, quartered
150 g of sliced fresh ginger (for confinement purposes)
2 L of water
salt to taste

How do I prepare it?

  1. Clean, prepare and blanch chicken in a pot of boiling water for 5 minutes
  2. Set aside to cool
  3. Wash, prepare apples, corn and Chinese Yam
  4. Slice ginger thinly
  5. Boil your soup water, when it boils, add all the ingredients together
  6. Boil on high for about 30 minutes and reduce to a simmer for 1 hour
  7. Serve and enjoy!

Any benefits?

  • With ginger, it’s a slightly warm soup, but without it, it’s neutral
  • Pregnancy, confinement and child friendly
  • Sweet and fresh to the taste
  • Excellent source of Vitamins and hearty to eat

Any precautions?

  • For children, go easy on the ginger because that can really spice up the soup!
  • Be sure to clean, peel Chinese Yam with gloves as the outer skin of the Chinese Yam can make your fingers itchy (if you opt to peel the skin)

Similar soups:

Green Papaya, Fish & Dried Octopus Soup

Green Papaya, Fish & Dried Octopus Soup

Soup Name: Green Papaya, Fish & Dried Octopus Soup

Traditional Chinese Name:  木瓜魚湯 (mù gua yú tāng)

Introduction:
A popular and very common soup for confinement, but not limited to this special group of ladies. For confinement, you must use GREEN papaya (ie: raw, raw, raw – smoking green). The dried octopus helps in milk production as well as adding some flavor to the soup. Use small fish where possible (to limit the exposure to mercury) and setting the soup overnight in a thermal pot really helps bring out the flavors. You can make a big pot and drink for about 2-3 days (while reheating it). This soup generates a very rich, milky broth that is super nutritious, delicious and suitable for the whole family. Another key ingredient for confinement is the ginger – don’t discount the power of ginger!

 

What Ingredients are required?

100 g of ginger, sliced thinly
2 fresh fish, halved (for this recipe, I used 2 fresh Bartail Flatheads)
2 large green papayas
1 dried octopus, quartered

1 tsp of oil (to fry the fish & ginger)
2 L of water
salt to taste


How do I prepare it?

  1. Cut and soak the octopus in a bowl of warm water
  2. Thoroughly wash and clean the fish
  3. In a shallow pan on medium heat, add oil and ginger and when the oil is hot, add fish
  4. Fry the fish with the ginger on both sides until golden brown
  5. Remove from stove to let cool
  6. Boil your soup water
  7. Wash and peel papaya skin, cut into large edible portions
  8. When the water boils, add in fish, fried ginger, octopus and papaya
  9. Boil on medium heat for 1.5 hours
  10. Put into a thermal pot to keep warm or for reboil later

Any benefits?

  • This soup is rich vitamin C, carotenes and antioxidants
  • It is said to aid in milk production for breastfeeding women (use green papayas in this case)

Any precautions?

  • Be sure to use smaller fish (not the tiny fish, but a foot in length is OK) as the larger the fish, the more mercury content
  • You can consider using a soup bag for the fish, although the little fish tend to stick together if you just halve it

Similar soups:

The soup is a very rich, milky broth

Wintermelon with Lotus Leaf and Corn in Pork Broth

Soup Name: Wintermelon with Lotus Leaf and Corn in Pork Broth

Traditional Chinese Name:  冬瓜湯 (dōng guā tāng)

Introduction:
There is one particular day in the summer where the Chinese call it the “hottest day of the month”. This is the soup for that day. When I went to the wet market that morning and wanted to make another soup, my veggie vendor told me to make this soup – without a doubt. It’s a cooling, heat-reducing soup for those really stuffy, hot days in the summer.  You can use either pork or chicken (or both) and it may need a bit of salt because all the ingredients are mildly flavored, but it still tastes slightly sweet and natural without the salt.

 

What Ingredients are required?

1 pound of pork shin or pork bones
1 slice of wintermelon, sliced with skin on
2 fresh corn, kernals sliced
70 g of fresh gingko bilobas
70 g dried lily seeds
1 large piece of fresh lotus leaf
2 L of water
salt to taste


How do I prepare it?

  1. Blanch pork in a pot of boiling water for 5 minutes
  2. Drain pork and set aside
  3. Rinse wintermelon and slice with the skin on each piece
  4. (Optiona) Cut corn into large pieces or slice kernals from the cob
  5. Rinse gingko bilobas and lotus seeds into warm water
  6. Start to boil your soup water
  7. When your soup water is boiling, add all the ingredients together (including the kernal-less cobs)
  8. Boil on medium heat for 1 hour and set in a thermal pot for another 3 hours
  9. Serve and enjoy!

Any benefits?

  • This soup is excellent for cooling down the body and heat from hot summer days

Any precautions?

  • Women in their first trimester of pregnancy should avoid as it is an extremely cooling soup and may cause contractions
  • Melon soups are best consumed within same day as keeping melon soups overnight or over an extended period will make the melons sour (and so will your soup!)

Similar soups:

 

GUEST SOUP: Pumpkin Corn Pork Shin Fig Soup

 

Guest Poster: Debbie!

Soup Name: Pumpkin Corn Pork Shin Fig Soup

Introduction:
This is a guest soup submission from our good friend Debbie, who is the ultimate stay-at-home mom with two kids and one on the way!  She whipped up this simple Pumpkin and Corn Fig soup and with the help of a thermal cooker, baked the soup until all its healthy and yummy goodness came out!  Thanks Deb for this post and looking forward to more of your homemade creations (on top of your weekly cupcakes!).

 

What Ingredients are required?

1 piece of pork shin, sliced into 1/2 inch thick strips
1/2 fresh Japanese pumpkin, quartered with peel (and seeds)
2 whole corn, halved
2 whole carrots, sliced
6 dried figs
1 tbsp apricot kernals (north, bitter)
1 tbsp apricot kernals (south, sweet)
2 L of water
salt to taste


How do I prepare it?

  1. Slice pork and blanch in a pot of boiling water for 5 minutes
  2. Drain pork and set aside
  3. Scrub pumpkin under running water and slice into large pieces, keeping the skin and seeds
  4. Clean and cut corn and carrots into edible portions
  5. Soak apricot kernals and figs in warm water for 10 minutes
  6. Start to boil your soup water and add figs to your cold soup water
  7. When your soup water is boiling, add all the ingredients together
  8. Boil on medium heat for 1 hour and set in a thermal pot for another 8 hours
  9. Serve and enjoy!

Any benefits?

  • Pork shin is a healthy cut of pork and has low fat content
  • This soup is an excellent source of beta-cartone and vitamins
  • This soup is neutral and great for children

Any precautions?

  • Be sure to thoroughly clean the pumpkin skin

Similar soups: