Veg Bak Kut Teh Soup

soup recipe

Veg Bak Kut Teh Soup:

Ingredients:
Bak Kut Teh herbal soup pack
1 small cup of Raw Cashew Nuts
1/2 cup of Gor Qi seeds
5 to 7 cloves of Garlics (just peel skin)
2 pieces of Black fungus (cut into smaller pieces)
Veg Mutton meat
Fresh Abalone Mushrooms 6 pieces
Dried Mushrooms 4 to 6 pieces
Other types of fresh mushrooms (optional)
Canned Button Mushroom (optional)

How to:
Boil one pot of water, put all ingredients into pot, turn to smallest fire after water boiled again.

Add some light and dark soy sauce first.

After about one and a half hours, add more dark soy sauce and light soy sauce.. (total about 2 to 3 table spoon of dark soy sauce and not sure how much of light soy sauce depending on the amount of water and how salty you want.)
Add some Veg Oyster Sauce (about 3 - 4 table spoon)
Add some sugar (about 2 - 4 table spoon)
Can add some pepper if you want.
All the seasonings depends on amount of water and how rich you want the taste to be. Takes some trial and error.

After water boils again, ready to serve.

Spinach Minced Meat Soup

Ingredients:
One Pack of Spinach (like the one we bought the other day)
Some Carrot slice
Some Gor Qi seeds (a pinch)
Garlic (minced)
Veg Minced meat
Veg Dumpling or Veg fish balls (optional)

How to:
Pour some oil to pot, heat and fry garlic till golden. Put aside for use later.

Boil a pot of water, throw all ingredients (except Spinach )in after water is boiled.
Minced meat about 2 inch by 2 inch size - break into 4 or 6 pieces and add to soup.
Add fried garlic with oil to soup.
Add Spinach.

Add 2 table spoon Veg Oyster Sauce. some soy sauce. And 1 flat table spoon of sugar.

This is a quick soup, takes only about 10 to 15 mins, can serve as long as spinach is cooked.

Red Bean Soup Recipe

Red Bean Soup Recipe

• Serves: 4
• Prep: 10 mins
• Cook: 60 mins

Where yin and yang of foods go, green bean soup is "yin" (cooling) while red bean soup is "yang" (warming), so this is perfect for the cooler rainy days. If you do not wish to add any sago to your red bean soup, skip step 1.

Ingredients

• 100 grams red beans (may also use Japanese azuki beans) soaked overnight, rinsed and drained
• 2 pandan (screw pine) leaves dried ends cut, tied in a knot
• 1.7 litres water
• 70 grams rock sugar to taste
• 10 grams (about 3 pieces) dried orange (tangerine) peel
• 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
• 50 grams (1/3 cup) small sago (small tapioca pearls)

Instructions

1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.
2. In a bigger soup pot, add red beans, 1.7 litres water, dried orange peel and pandan leaves. Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if necessary.
4. Stir in rock sugar (to taste) until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the red bean soup. Serve warmed or chilled.

Chilled Soya Beancurd

Photos of the Ingredients

List of ingredients – top left, clockwise:
1) Unisoy Organic Soya Milk Powder (No Added Sugar) – Note: you can also use the non-organic, sweetened version.
2) Pollency Soybean Powder
3) Nestle Coffee-Mate Coffee Creamer
4) Instant Jelly Powder
Where to buy the ingredients in Singapore:
(1)-(3) from NTUC, (4) from Phoon Huat

More Photos



Tips on getting silky, soft and smooth texture
1. As the quantities are small, it is recommended to use a digital weighing scale for accuracy. Each gram of instant jelly powder makes a difference in the resulting firmness.
2. Sieve the mixture for about 4 times before pouring into chilling bowls.
3. When pouring the mixture into bowls, do so gently and at a low height.
3. Flatten surface bubbles with the back of a spoon.

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Home-made Soy Milk