Friday, May 13, 2011

My Cooking Journal 11 - Chinese Style Seafood Soup (中式海鲜汤)

This soup contains several useful vitamins and minerals that can benefit our health. It provides good source of protein, calcium and phosporous (from prawns, squids, pork, tofu and ikan bilis stock) that can helps us in maintaining healthy bones, nails, hair, muscle and skins. Apart from that, prawns and squids are good source of iodine, selenium, zinc, Vitamin B12 and iron. Iodine aid to control growth and metabolism for our body and keeps thyroid healthy. Selenium, an antioxidant assists in relieving arthritis symtoms and decrease the risk of cancer.   Zinc helps to boost your immunity where Iron and Vitamin B12 helps in production of normal red blood cell to avoid the risk in getting anemia. But, do bear in minds that both seafoods are high in cholesterol, so you should moderate your consumption if possible.

To enhance the taste of this soup, I added tomato to make it more flavourful. Tomatoes contain Vitamin C, A, B, folate, fiber, calcium, phosporous and is an antioxidant that found to be protective against cancer. I really love the taste of this soup as it is refreshing and gives a flavourful sweetness that will whet your appetite.

My Ingredients:


 







  1. 200g Ikan Bilis - (Stock) Washed and rinsed
  2. 4-6 pieces Medium Size Prawns - Deshelled & deveined (Keep the prawn head and shells for making stock)
  3. 1 piece Squids - Cut into ring or slices
  4. 100g Pork - Cut into thin slices
  5. 1 Tomato - Cut into wedges
  6. 1/2 Block Tofu - Cut into cubes
  7. 100g Salted Mustard Green (Vegetable) - Cut into slices
  8. 3 slices Ginger
  9. 8 slices Garlic
  10. 3 teaspoon sesame oil
  11. 2 teaspoon fish sauce 
  12. 1 teaspoon corn flour
  13. pinch of pepper, salt and sugar - to taste 
  14. Water (enough to serve 2-3 person)
  15. Fried shallot and chopped spring onions (for garnish)
 

Method:
  1. Marinate the sliced pork with 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, pinch of corn flour, sugar and pepper in a small bowl. Set aside.
  2. Marinate the prawn and squids with 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, pinch of corn flour, sugar and pepper in a small bowl. Set aside.
  3. Prepare a pot of boiling water. This is used for making the ikan bilis soup base. Washed and rinsed the ikan bilis. 
  4. Pour in the slices ginger, slices garlic, ikan bilis, prawn heads and shells to the pot of boiling water. Bring to boil and simmer for 30 minutes in small fire.
  5. Discard those slices ginger, garlic, ikan bilis, prawn heads and shells in the pot to make a clear soup base, Then, add tomoto, salted mustard green in the pot of soup and simmer for 10 minutes.
  6. Add slices pork, prawns and sliced squids into the pot and stir. Simmer for 5 minutes.  Once cooked, the pork, prawns and squid will turn "white".   
  7. Add cubes tofu and bring to boil. Add pepper and salt to taste.
  8. Serve in a bowl and garnish with chopped spring onions and fried shallot.

Method. 3

Method 4.

Method 5.
 
Method 6 & 7.





1 comment:

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