Chicken Soup for Vitality 补气鸡汤

Ingredients：

1/2  half a kampung chicken

30 g huang qi  黄芪

  7 g gou qi  枸杞

  4 red dates

  2 black dates

  5 g  dang shen  党参

  5 g  dang gui  当归

1 stalk of speing onion (cut into 4 )

5 slices of old ginger

3000 ml water

a little salt to taste

Method

1.  Rinse all ingredients and place it in a pot.

2.  Bring to a boil.

3.  Turn to medium heat and heat for another 3 hours.

4.  Season to taste.

Tomato Rasam (without rasam powder)

They say CoVi_19 can be destroyed in high temperature.  This recipe will make the our body real warm, hence may be, it will do some good in prevention.


Ingredients:

Tamarind paste            1 lemon size paste
Cumin seeds                3 tsp
Tumeric powder           1/2 tsp
Black pepper corns      2 rsp
Garlic                           6 cloves (roughly chopped)
Cooking oil                  2 tbsp ( I use olive oil)
Mustard                        1 tsp
Asafoetida                    2 pinches
Dry red chillies             3 pcs
Curry leaf                     12 pcs
Tomato (medium size)  2 pcs (chopped into 4 pcs)
Coriander leaf               2 tsp  (chopped)

Method

1.    Soak the tamarind paste in half cup of warm water for 30 minutes.
2.    Squeeze the soaked paste. strain and keep aside.
3.    In a grinder, grind the cumin seeds, black pepper corns and garlic.
4.    Heat up oil, temper with mustard.
5.    Add in asafoetida, dry chilies and curry leaves.
6.    Add tomatoes and saute untill soften.
7.    Add in the grinded ingredients.
8.    Add in tumeric powder.
9.    Stir till fragrance can be smelled.
10.   Add in the strained tamarind pulp.
11.   Add salt to taste.
12.   Bring to a gentle boil.
13.   Switch off the stove, add coriander leaf.
14.   Serve.

Kampung Chicken in Coconut Tureen 菜园鸡腿椰子盅

Ingredients:

1 whole drumstick of a kampung chicken.
   (Skinned, deboned and chopped into pieces)
1 fresh coconut
   (cut away the top, pour out and keep the coconut water)

15 g  yu zhu  玉竹
15 g  bai he   百合
15 g  lotus seed
Some gou qi  枸杞
Some red dates
1 slice of ginger
Coconut water
A pinch of salt
A sprinkle of white pepper.

Method:

1.    Put all ingredients into the coconut.
2.    Add coconut water until all ingredients submerged.
3.    Double boil for 3 hours

Peanuts Pearl Beans Rib Soup 花生珍珠豆排骨

Ingredients;

500  g ribs (chopped into pieces)
10    g wolfberries 枸杞子
30    g Polygonatum 玉竹
20    g  Beiqi  北芪
50    g  Dried figs  无花果
20    g Codonopsis 党参
200  g peanuts (soak over night)
250  g  pearl beans 珍珠豆
2000 g water
Salt to taste

Method;
1.  Boil the ribs over high heat until meat is cooked.
2.  Remove from boiling water and rinse clean.
3.  Add all ingredients to 2000 ml of boiling water and boil for 2 hours


I put everything into mypressure cooker and let the cooker do everything.

Toufu in Pumpkin Soup 黄金豆腐

Ingredients:

300 g         Ripened pumpkin (diced)
20   g         Dried shrimps (wash and soak in hot water)
20  ml        Creamer
1/4 cube     Chicken stock
1 tbs           Cooking oil
2 cloves     Garlic (minced)
300 ml       Water
1/4 tsp       White pepper powder
                  Salt (to taste)
                  Sugar (to taste)

Method:

1.  In a pot of water, boil the diced pumpkin until soften.
2.  Drain off the water a let the pumpkin cool down.
3.  Using a blender, add the creamer and blend the pumpkin into paste.
4.  In a cooking pan, add cooking oil.
5.  Saute the garlic and the dried shrimps until fragrant.
6.  Pour in the pumpkin paste, use the 300 ml water to wash down the paste.
7.  Low fire heat till soft boil.
8.  Add pepper powder.

Pineapple Prawn Soup (黄梨虾汤）

Ingredients:

Chicken bones               800 g
Medium prawn              500 g
Squids                           200 g
Dried Asam                    4 pcs
Galangal                         4 pcs
Small chili                       5 pcs
Big chili                          3 pcs
Tomato                          3 pcs
Can pineapple                1 can
Basil leaf ( daun selasih)  10 pcs
Water                             10 bowls

Seasonings:

2 tsp   Kelantanese fish sauce a.k.a. budu
1 tbsp sugar

Method:

1.  Scald chicken bone in boiling water, remove and rinse.
2.  Remove prawns head and shell, keep tail.  Rinse well and wipe dry.
3.  Clean squids, cut lines on it and cut into pieces.
4.  Marinate prawns and squids with seasonings.
5.  Peel galangal and shred.
6.  Rinse small chili and smash.
7. Clean tomatoes and cut into four.
8.  Boil a pot of water, add chicken bones over medium eat for 30 minutes.
9.  Add galangal, small chili and big chili.
10.  Open a can of pineapple, with the juice, pour in the whole can.
11.  Add in the asam.
12.  Reduce heat to low fire and boil for another hour.
13.  Remove all chicken bones. Add in the prawns and squids.
14.  Boil for 3 minutes.  Off the fire. Add in the basil leaves.
15.  Stir well and serve.

Lemongrass with Old Chicken Soup (香茅老母鸡汤）

Ingredients：

1 whole old chicken
200 g lemon grass (15 cm long)
200 g shallots
1 carot
1 tablespoon black pepper powder
4 pcs dried asam gelugor
water

Methods:

1.  Remove the skin and fats of an old chicken.
2.  Clean and cut into 8 pieces.
3.  Flap the lemon grass and cut into piece of 15 cm.
4.  Remove shallots skin and rinse.
5.  Peel a carrot, cut into big pieces.
6.  Place all ingredients into a pot.
7.  Pour in water until all ingredients about 1 cm submerged.
8.  Put in a tablespoon of blackpepper powder and dried asam.
9.  Bring to boil over high heat, then reduce to low heat and cook for 4 hours.
10.  Add salt to taste.
11.  Top up water if necessary.

The chicken in the recipe can be replace by Atlantis Mackerel (Rastrelliger kanagurta) a.k.a ikan kembong.  Cooking time reduce to 2 hours and the fish boil during the last 20 minutes.  Add more dried asam.

Cordyceps Fish Maw Soup

Ingredients

1            kampong chicken
200 g     lean pork
100 g     fish maw
5 pcs     dry scallop
2    g      cordycept 虫草
20  g      Chinese yam 淮山
25  g      Dang Shen 党参
15 pcs   dry longan 圆肉
10 pcs    red date
2 slices   ginger
5 tbsp    Shao Xing wine 绍兴酒
5 bowls  water
Salt to taste

Method:
1.  Remove the skin and fat of chicken.
2.  Clean the chicken and the lean pork.
3.  Boil fish maw and leave to soak with lid overnight. Repeat the next day.
4.  Add slice ginger and wine into adequate water and bring to boil. Clean fish maw,    chicken and lean pork separately in the boiling water.
5.  Rinse and dish out.
6.  Wash separately cordyceps, chinese yam, dang shen. dried scallop, dry longan dan  red date.
7.  Boil 5 bowls of water. Add in all ingredients. With lid on, bring to boil.
8.  Add another 7 bowls of water and bring to boil over big fire.
9.  Stew with low fire for  about 3 hours.
10.Add salt and serve hot.

d'Pengly Cream of Mushroom Soup

This creamy soup is eazy to make and it's delicious too..

Ingredients

• 2 packets of  cream of mushroom soup powder.
• 300ml water
• 4 tbsp Coffeemate creamer
• White pepper to taste
• 3 large button mushrooms (diced)
• Pinch of salt

Methods:

1. Pour soup powder into a pot.
2. Add 300 ml of water.
3. Turn down the fire and stir till  powder dissolved.
4. Add in diced the button mushrooms.
5. Add a pinch of salt.
6. Add pepper (to taste)
7. Add 4 table spoons of creamer.
8. Simmer with low fire.