Winter Melon and Beef and Fish Balls Soup

Winter Melon and Beef and Fish Balls Soup

Winter Melon and Beef and Fish Balls Soup

Soup Name:

Winter Melon and Beef and Fish Balls Soup

Chinese Name:

冬瓜湯 (dōng guā tāng)

 

For more videos, visit us on YouTube.

Another simple soup with a few ingredients you can pick up at your local grocery or wet mart. The winter melon is usually more readily available during the warmer months in HK, but beef and fish balls are in season all the time (yah, in the frozen section of your friendly supermarket). Use the simplest balls, that being beef and fish balls without any surprises on the inside (Taiwanese styled fish balls usually have exploding surprises, so avoid these). The flavors of the balls (mainly salt and whatever other marinades they use) will seep out and make your soup tasty, so don’t add salt unless you’ve tried it first. You can make this soup in about thirty minutes by simply throwing all the ingredients together. In this case, I separated the peel from the flesh so that the melon could soften quicker. In “old fire” wintermelon soups, I will keep the peel attached – but this is really up to personal preference.

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 1 large slice of winter melon, sliced with skin off (but the peel is also boiled as part of the soup)
  • 10 precooked beef balls
  • 10 precooked fish balls
  • 2 L of water
Cooking Instructions
  1. Start boiling your soup water
  2. Wash the winter melon skin and then peel the skin off the winter melon and cube the remaining winter melon flesh
  3. Rinse the beef and fish balls in warm water
  4. When the water boils, throw all the ingredients together
  5. Boil on high for 30 minutes
  6. Serve and enjoy!

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Beetroot Vegetables with Pork Ribs Soup

Beetroot Vegetables with Pork Ribs Soup

Beetroot Vegetables with Pork Ribs Soup

Soup Name

Beetroot Vegetables with Pork Ribs Soup

Traditional Chinese Name:  

紅菜頭集菜湯 (hóng cài tóu jí cài tāng)

 

For more videos, visit us on YouTube.

It’s Chinese New Year’s and what better time to make a blood red soup than this special holiday? The red beet is as red as a vegetable as you can get and mixed with other hearty vegetables, makes for a meal in itself!

Use any type of pork meat and boil it for the red beets to seep out its rich, vibrant red.  I forewarned the children that this would be a more “unique” soup, but after one sip, they loved it! It’s also a very neutral soup ideal for the whole family.

What’s involved?

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours and 15 minutes 

Serves: 6 bowls

Ingredients

Cooking Instructions

  1. In a small pot, boil some water to blanch your pork ribs
  2. Blanch the ribs in boiling water for about 5 minutes, drain and set aside (some people rinse the pork ribs with warm water to rinse away the brown foam that usually surfaces when blanching pork)
  3. In your soup pot, start boiling the water
  4. Prepare all your vegetables
  5. When the water boils, add all the vegetables and the blanched pork and longans together
  6. Boil on high for 30 minutes and reduce to a medium simmer for another 1.5 hours (or use a thermal pot)
  7. Serve and enjoy!

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Simple Vegetable Soup for Children

Simple Vegetable Soup for Children

Simple Vegetable Soup for Children

Soup Name:

Simple Vegetable Soup for Children

Traditional Chinese Name:

簡單菜湯 (Jiǎn dān cài tāng)

 

At the last minute, I needed to stay home and make dinner – so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a quick-boil Chinese soup with noodles. I say quick-boil because this soup took me about 10 minutes to prep and then boiled on medium-high heat for about 30 minutes. On top of that, we ended up eating all the contents as sides, which saved me even more time! It pays to have extras in the fridge sometimes!

What’s involved?

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6 bowls

Ingredients

  • 1 tablespoon of dried shredded conpoys (can use whole ones as well)

  • 2 large fresh corn, quartered

  • 2 large potatoes, halved

  • 3 fresh tomatoes, halved

  • 1 teaspoon of chicken powder (or half a cup of chicken stock)

  • 2 L of water

Cooking Instructions

  1. Boil your soup water
  2. When the water boils, add all the ingredients together
  3. Boil on medium-high for 30 minutes

Any benefits?

  • This soup contains no fat
  • All natural ingredients serves as a hearty meal
  • Quick and easy soup to make
  • Excellent soup to go with noodles, macaroni, or just on its own and you can add any other vegetables you like (or happen to have in your fridge)

Tri-coloured Pepper Vegetarian Soup

Soup Name: Tri-coloured Pepper Vegetarian Soup

Traditional Chinese Name:  三色椒素湯 (sān sè jiāo sù tāng)

Introduction:
I was inspired to make this soup from my mother-in-law, who used the tri-coloured peppers with pork in one of her soups. You don’t immediately associate these peppers to taste good in soups, but with the right combination of ingredients, it’s actually pretty tasty and extremely healthy! I went for a vegetarian soup to keep it clean and simple and used chestnuts to enhance the soup flavour (instead of meat). My husband is normally not a fan of my “natural & bland” soups, but he thought this was a hit and went back for thirds. To have the kids drink more, I made Japanese noodles and used the soup as the soup base and they drank/ate it all – fabulous!

Amount serves: 8 large bowls

What Ingredients are required?

10 fresh chestnuts, peeled
1 red bell pepper, halved
1 large white onion, halved
1 yellow bell pepper, halved
1 green bell pepper, halved
3 large fresh corn, quartered
3 fresh tomatoes, halved

3 L of water

How do I prepare it?

  1. In a separate pot (not your soup pot), boil the chestnuts for 5 minutes
  2. Remove from heat and immediately peel the chestnuts (both the outer skin and the inner skin)
  3. Boil your soup water
  4. Prepare your vegetables
  5. When the water boils, add all the ingredients together
  6. Boil on medium for 1.5 hours (or use a thermal pot for at least 1.5 hours)

Any benefits?

  • This soup contains no fat
  • All natural ingredients serves as a hearty meal
  • Bell peppers are an excellent source of carotenoids, Vitamin C, A, B6 and E
  • This soup is packed with antioxidants, which help in staying youthful!
  • All the ingredients of this soup are readily available and easy to find

Any precautions?

  • Bell peppers’ benefits can be reduced when it’s been exposed to high heat (and breaks down)

 

Red Dates Hawthorn Tea

Red Dates Hawthorn Tea

Red Dates Hawthorn Tea

Soup Name

Red Dates Hawthorn Tea

Traditional Chinese Name:  

山楂红枣茶 (shān zhā hóng zǎo chá)

 

This nice slightly sweet and very tart tea was introduced by my herbalist who suggested I make it for my dad (while he was visiting HK). The tea is designed for people who would like to lose weight, reduce the fat content in their bodies, reduce blood pressure, reduce cholesterol and help clear the blood of the impurities that come with a not so healthy diet. That’s not to say my dad’s not healthy, but he does enjoy all foods – so this tea will help balance out a delicious, heavy meal and aid in digestion. The tea is super tart, so you can add either apples or a sprinkle of sugar to sweeten it up. It’s best drank either at room temperature or hot.

What’s involved?

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 4 cups of tea

Ingredients

Cooking Instructions

  1. Soak all the ingredients in warm water for about 5 minutes and rinse clean
  2. Boil your tea water
  3. When the water boils, add all the ingredients together (except the sugar)
  4. Keep covered on a small boil (medium heat) for about 1 hour
  5. Serve hot or warm and add sugar (as needed)

Benefits

  • Helps reduce the fat content in the body
  • This red date and hawthorn tea will also help reduce blood pressure and bad cholesterol
  • It helps clear the blood of toxins
  • This tea is especially helpful after a meal and helps in digestion

Precautions

  • The hawthorn is especially tart and sour, so not everyone will like it like that
  • Take caution when adding sugar (as not to add too much)
  • Be sure to pit the dates (or use pitted dates). The pits are said to be “CHO” – which is very heaty, but not in a good way

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