Watercress soup

Posted on January 21, 2010 by Angeline
watercress soup

Watercress is well-known for its high nutritional values. It contains “more than 15 essential vitamins and minerals” – “more iron than spinach, more calcium than milk, and more vitamin C than oranges”. It is very low in calories and contains antioxidants (Source). Fortunately for me, I’ve always loved watercress soup and hence, it is a soup that makes its way to my dining table every now and then.

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Watercress soup
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 bunch of watercress
  • 250g pork ribs
  • 3 chicken carcasses
  • 10g dried scallop
  • 8 pitted red dates (rinse)
  • 1 teaspoon bitter and sweet almonds
  • 1 candied date or ¼ Buddha's fruit (luo han guo)
  • 1 soup pot of water (about 2-3L)
  • Fish sauce/ salt to taste
Instructions
  1. Wash watercress thoroughly as leafy veggies tend to trap a lot of dirt.
  2. Blanch pork ribs and chicken bones.
  3. Place all the ingredients (except the condiments, dried scallop and watercress) into a soup bag. Place the soup bag, together with dried scallop and watercress to the soup pot and bring the soup to a boil.
  4. Simmer for 2 hours on low heat.
  5. Add fish sauce/ salt to taste.
Notes
If you prefer the watercress to be green and crunchy, you may want to reserve half the bunch of watercress for adding into the soup about 15min before serving.

Click the link for the full list of soup recipes (with thumbnails).

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Posted in Chinese Food, Food for kids, Recipes, Soups, Soups (suitable for tots), Vegetables, Vegetables (suitable for tots) | Leave a comment

Stir-fried Endives in Hoisin Sauce

Posted on January 21, 2010 by Angeline

Actually I’ve never really liked endives and I think my mum knew so so she kinda stopped cooking it for me for a long long while such that I’ve actually forgotten how it tastes like. After cooking it today, I’ve come to the conclusion that I still don’t really like it. 😀 I mean, I’m quite a vegetable lover and if you do serve me endives, I’d still eat it; it’s just that I’m not particularly fond of it… hehe…

Usually my mum cooks it without hoisin sauce but I just bought a bottle of hoisin sauce today so I thought I’d just add a little to the veggies. 🙂
Stir-fried Endives in Hoisin Sauce
Ingredients:
  • 1 bunch of organic endives (washed and plucked)
  • 1/2 handful of dried shrimps
  • 1tsp hoisin sauce
  • garlic (minced)
Method:
  1. Rinse then soak the dried shrimps in 1/3 bowl of water. Remove from water before cooking and retain the water that the dried shrimps were soaked in for cooking.
  2. Fry the garlic and dried shrimps till fragrant.
  3. Add the endives (stalks first, followed by leaves).
  4. Fry the endives for awhile then add in the hoisin sauce and the dried shrimp water and simmer till endives are cooked.
  5. Dish and serve.
Note: The quantity of cooked endives is really little compared to the uncooked ones so you may need more than 1 bunch of endives if you need more veggies! 🙂 Luckily I cooked watercress soup today so I could get some more veggies from that!
Posted in Chinese Food, Food for kids, Recipes, Vegetables | Leave a comment