Archives for posts with tag: soup

Devoured our meatless Monday meal (and burped). This meal was pretty simple to make. A box of Trader Joe’s low sodium organic tomato and red pepper soup, and some mushrooms for the ‘shroomy flavor (only in 3 bowls, since Ah Lo is not a big fan of mushrooms, any mushrooms). Paired with the soup is my favorite guacamole grilled cheese sandwich. These just go so well together wished my tummy is big enough to take on more. The boys, of course, had seconds. Yes, they would like to have this again.

Never had grilled cheese sandwich growing up. Now it’s one of my faves.


Made Tom Yum Goong noodle soup. For those who don’t know, this soup is hot, sour and spicy made with shrimp stock, one of the popular dish you’ll find in Thai menus. I’ve never made it before. Because my sister made it a few days ago, and had leftover ingredients (galangal, kaffir lime leaf), she gave them to me. I happen to have some lemongrass, so I tried making it today (following Pailin’s recipe), and added noodles to make it a full meal.

I can’t tell you if the ones I made are similar to the ones in the restaurants. I haven’t had tom yum goong in a long long time, so don’t remember the exact taste. This one I made had all the flavor I could remember. My critics ate it for the first time and gave it two thumbs up.


Started this Chinese herbal dessert for health purposes. 桑寄生 (SANG JI SHENG), also known as mulberry mistletoe stems, has many health benefits. I won’t too much into it because there are many websites who talk about this herb.


I’ve made it into dessert (because this herb is naturally bitter). Here’s the recipe:

  1. steam 2-3 eggs (hard boiled)
  2. pre-soak lotus seed and remove the stems inside once they are soft
  3. bring a small pot of water to a boil, place a handful of the sang ji sheng herb and use hot water to “wash off” the dirt (for one minute or so). Remove and rinse thoroughly.
  4. boil 5-6 cups of water, and place 10-12 pitted red dates, pre-soaked lotus seeds, sang ji sheng (place them in a soup bag) and everything goes in to cook 5 minutes on high heat and 30 minutes in low heat
  5.  remove shells from eggs. use fork to poke eggs. add 2-3 thumb sized rock sugar and continue to boil in low heat for 10-15 minutes


This carrot coconut soup warms up the body and makes a great meatless Monday meal!


Used my insta pot to make this PHỞ GÀ (Vietnamese Chicken Noodle Soup). With the insta pot, I first made the chicken broth using chicken bones with the 2 large drumsticks. About 30 mins later, I shredded the meat from the drumsticks. This version of Pho takes a lot less time to cook than the beef version, especially with the Insta Pot, but it still tastes amazing.


Using my favorite pot to make green chinese radish daikon carrot pork soup (紅白青蘿蔔瘦肉湯) today. I’m not too sure if this is the right tool for soup. The flavor was not there. Though convenient, I will not use this pot to make soup.


As I mentioned on my post yesterday, soup is a must in our house. Here are a few that I made in the past.  I tend to make soups suited for the different seasons to help balance the chi in the body. These are home made with simple ingredients, serving as a feast for the eyes and for the stomach!soups1soups2soups3

There’s a local wonton place in chinatown that I love to go, especially a chilly rainy day. They are quick and inexpensive, but don’t go for the service because you won’t get much. However, their wontons are tasty and addictive. While some like their wontons pumped up with shrimp, I like mine bite sized. I’m a regular there, but never tried buying (uncooked ones) and eating at home ($10 for 24 pieces). It tasted just as good as I had them in the restaurant.  Added some ramen noodles and yau choy (油菜), this came out delicious!img_4540

Chinese soup has always been an important part of our family meals. The boys asked for it every meal. Every week, I make a big old pot that will last 2-3 days. This week, I made chicken with coconut soup (椰子雞湯). It’s an unique taste that satisfies the sweet and savory cravings. img_4541

As Chinese practice of giving birth, mothers are recommended to go through postpartum seclusion — called zuo yuezi, or, in Mandarin, sitting the month. During this month, mothers heal through food, with heavy chicken stocks, and well balanced meals of poultry, beef and pork. Knowing that one of my older sisters is going to visit my baby sister, who just had a baby, I got up early in the morning to whip up some healthy food suitable for new mothers. Here are some I made a couple of weeks ago.


This dish (sliced boiled pork with garlic soy sauce) is very easy to make, and super delicious. Not many restaurants serve it, but if they do (mostly Sichuan cuisines), we always order it. Today I tried making it and it was gone pretty quickly. Again, I don’t have recipes to work with, I just add a little bit of this, a little bit of that.

First and foremost is the pork of course. All you need to do is boil it (add a teaspoon of salt in the water). After it’s cooked, thinly slice it and plate it. For the sauce, I diced up the garlic and add some sesame oil, soy sauce, a pinch of sugar. After mixing it, just pour it over the meat. Divine.


For the soup, I made tofu tomato soup using salmon head stock. The name may sound gruesome, but believe me that the fish head has enough flavor to offer a decent soup loaded with health benefits. Just make sure add ginger and green onions!