Archives for posts with tag: soup

More postpartum food / soup for my sister. Here’s silken chicken slowly stewed for 4 hours. The soup is the essence of the chicken. Since I didn’t add any water, every drop of the soup came from the chicken itself, so it’s super nutritious…IMG_8922-Ginger and wine steamed chicken with chestnut and wood ear

-string beans and tofu stir fry

-garlic brussel sprouts

-papaya fish soupIMG_9020

Here are a couple more homemade postpartum meals for my sister.

1. sweet peas and mushrooms stir fry

2. wood ear and pork slices stir fry

3. chives and shallots scrambled eggs

4. papaya, peanuts, fish soup

5. rice cooked with chicken brothIMG_88761. lemongrass porkchops with chives

2. wood ear, mushrooms and okra stir fry

3. wild yam and green beans with pork slicesIMG_8897

As my gift to my sister who just delivered her 2nd boy, I have been making lunches and dinners for her. So every night after dinner, I’m back in kitchen again, busy putting another meal together. I make soup, lunch and dinner for her, nothing fancy. However, these are my ideal postpartum food. I wouldn’t mind eating these all the time! Luckily she lives so close by so I can drop these off to her in the morning before heading to work. IMG_8775UntitledIMG_8766

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.

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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.

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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.

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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

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

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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.

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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.

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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