Monday, June 29, 2009

ABC Soup

ABC Soup1

ABC Soup, why it's call ABC soup since we didn't see any of the 26 alphabets in it??? This is actually soup with potatoes, sweet corns, carrots, tomatoes and onions as ingredients. Maybe, it's the mixture of all those colourful ingredients got it named "ABC soup" This soup is famous among children. They just love it so much, and so do I ! ☻

My kids requested me to cook them their favourite ABC soup today. I use chicken bones to make the stock for this soup as my kids normally won't take the meat. They just love the potato, corn and carrot in it. This soup taste naturally sweet and it's very easy to cook.

Here is the recipe for this ABC Soup:


600 g chicken bones (can replace it with the same amount of chicken thigh)

2 sweet corns (unskinned and cut into 4 big chunks)
500 g potatoes (peeled & cut half)
1 large carrot (peeled & cut into bite size)
2 large tomatoes (quartered)
2 large onions (peeled & cut into wedges)

some peppercorn (about 1/2 tbsp, smashed)

2 litre water

salt to taste


  • Get all the ingredients ready. Remove the skin, blood and fat on the chicken bones. Clean it with water and set a side.
  • In a pot, bring the 2 litre water to boil. Add in the smashed peppercorn, chicken bones and sweet corn. Let it cook for 5 - 10 mins.
  • Add in potatoes, carrots and onions. Continue to let it boil for 10 mins. Lower the heat and continue to simmer until the potatoes and carrot turn soft.
  • Lastly, add the tomatoes and salt, continue to simmer for 5 - 10 mins until the tomatoes are cooked.
  • Serve hot with dash of pepper on it.

p/s: Click HERE for more ABC Soup related post!!

Happy Cooking!! ☻


Tuesday, June 16, 2009

(Non-Halal) Pork Belly & Preserved Mustard Cabbage -“梅菜猪肉”

Pork Belly With Preserved Mustard Cabbages1

For those who follows my BLOG, I'm sorry to keep you all waiting for my updates. I was busy and also down with fever last week. After my son was down with fever, it's me and then my youngest daughter. It's school holidays and all of us are sick...too bad ya!!
“梅菜猪肉”- Pork Belly with Preserved Mustard Cabbage are one of my favourite dishes. I can finished one big bowl of rice with it.

Pork Belly with Preserved Mustard Cabbage2

For pork lovers out there, try out this dish and I bet you'll love it straight away. It's great to go with rice or porridge. If u eat them with rice, don't forget the sambal belacan ~ slurppss!

Here is my very own recipe to cook it, try it... :)

What you need:

800g pork belly with skin, thickly sliced
400g salted preserved mustard cabbages
80g garlic cloves, skinned & flatten

1 1/2 tbsp oyster sauce
1 1/2 tbsp "Shao Xing" cooking wine
1 tbsp dark soy sauce
sugar to taste

3 tbsp cooking oil

What to do:

Wash and sliced the meat. Drain the excessive water and marinate it with oyster sauce, cooking wine & dark soy sauce for at least 30 mins.

Rinse to clean the preserved mustard cabbage from salt. Cut the preserved mustard cabbage finely and soak into clean water for 20-30 mins (this depend on the saltiness of the mustard) Remove, squeeze it's moisture and set a side.

Stir-fry preserved mustard cabbage in hot wok without oil for approx. 5 mins until aromatic and dry.

Heat oil in wok, fry the garlic till it's fragrant and golden brown. Add in just the meat (set aside the marinate meat sauce) and stir-fry briskly until it's aromatic. Stir in the preserved mustard cabbage and continue to stir-fry it till it's a bit dry and fragrant. Pour in the sauce from marinated meat, add sugar to taste and continue to stir-fry for 2-3 mins.

Place the half cooked meat into a small pot. Add water, enough to cover 80%-90% of the meat (too much water will make it tasteless) Bring the meat to boil. Cover and simmer at low heat for 1 hour. Stir constantly to make sure all the meat are evenly cooked.

Serve warm with rice.

Pork Belly with Preserved Mustard Cabbage3




Related Posts Widget for Blogs by LinkWithin