Tag Archives: Chinese soups

Chinese Chiken Rice Soup

Chop a quarter pound white meat of chicken with a little celery and onion. Boil until half done.

Add a half a cup of steamed rice to the chopped chicken meat, then two teaspoons of soya bean sauce.

Salt and pepper to taste. Add Stock as you desire.

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Posted by on December 27, 2011 in Chicken, Chinese foods, Quick Recipes, Soups


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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper


Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups


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Creamy corn and crab soup

serves 4

400g canned creamed sweetcorn

450 ml water

180g fresh crab meat

1 1/2 teaspoons cornflour blended with 1 tablespoon water

1 egg, lightly beaten

1 teaspoon vinegar

1/4  teaspoon sugar

freshly ground black pepper


Place sweetcorn and water in a saucepan and bring to the boil over a medium heat. stir in crab meat and cornflour mixture and bring to simmering. remove from heat, stir in egg, vinegar and sugar and season to taste with black pepper. serve immediately

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Posted by on May 20, 2011 in Chinese foods, Seafood, Soups



Oriental seafood soup

A filling soup made with stock and chunky pieces of fish, ham,prawns,mushrooms, noodles and spinach.

serves 4

4 large dried Chinese mushrooms

60g vermicelli noodles

1.5 litres chicken stock

500 firm white fish fillets, cut into strips

1 tablespoon soy sauce

250g cooked prawns, shelled and deveined

4 spring onions, chopped

4 large spinach leaves, shredded

Place mushrooms in a bowl and cover with boiling water. set aside to soak for 20 minutes or until mushrooms are tender. Drain, remove stalks if necessary and chop mushrooms.

cook noodles in boiling water drain and set aside

place stock in a large saucepan and bring to the boil. Reduce heat and add fish, ham,soy sauce and simmer for 2-3 minutes or until fish is just cooked. stir in mushrooms, prawns,spring onions and spinach and cook for 2-3 minutes.

to serve, place noodles in a large serving bowl, pour over soup and serve immediately.

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Posted by on May 19, 2011 in Chinese foods, Soups



Chinese soups

Chinese soups are very easy to make and also very delicious. the secret of good soup is the stock to be used.stock cube never gives the real Chinese taste.soup can be served at the beginning of the meal or as a meal on its own with some rice as an accompaniment.

First of all learn how to make real Chinese stock for soups to get a real taste of it.

Chinese Chicken stock 

Chicken is the basis of many soups and traditional flavor

1 small chicken

2 carrots, roughly chopped

2 onions, roughly chopped

4 sticks clearly  chopped

1 inch piece of peeled fresh ginger

2 teaspoons of soy sauce

Cut chicken in to pieces, add enough water cover and bring to the boil. reduce heat , cover and simmer for 1 1/2 hours. skim any fat from the surface as it rises.

Remove chicken and add vegetables and ginger to the pan, cover and simmer for 15 minutes.

Stir in soy sauce and simmer for 5 minutes longer.strain stock, refrigerate, then remove fat from top of  stock. use at once or freeze until required.

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Posted by on May 19, 2011 in Chinese foods, Soups



Foods at Home

Chinese Foods

There is an old Chinese  proverb that say To the ruler people are heaven ; to the people food is heaven food is precious to the Chinese and treated with great care and respect. For them diet and cooking are very impotent.

Chinese food should always be sweet, sour, bitter, salty and hot taste.

Traditional meal consist of two parts called ‘Fan-cai’

Fan means simply stable grain such as rice, noodles or dumplings

cai means which is anything else such as fish, meat, poultry and veritable dishes.

Italian Foods

Italy is a country positively vibrating with enthusiasm for life and for food ! It is rich in culture and natural resources. From glistening olives to fragrant, robust wins, sun- ripened tomatoes to creamy white cheese, the Italian cook has a wide variety of ingredient to choose from and uses every one with skill and dexterity.

Italian meals will always be three-course affair. meal will begin either with a pastaciutta or a soup , then there will be a main course, followed by fruit. As with everything else, customs differ from north to south. Northerners are tend to cook a big lunch. then have a more frugal everything meal, while be more substantial than the midday meal colazione means breakfast, but as breakfast usually consists of just a cup of coffee or very little more, in more refined circles colazione indicates lunch, while pranzo is an evening meal. Ordinary folk will call pranzo the middyy meal and cena the evening one pranzo is also a celebration feast.

Thai foods

Thai cuisine is the national cuisine of Thailand. Thai meals typically consist of either a single dish or it will be rice(khao in Thai) with many complementary dishes. Although rice is a mainstay at the Thai table, rice flour,egg or mung bean noodles are almost as widespread. Thai cooks have taken this Chinese import-the noodles- and created numerous delectable dishes, from stir-fries and salads to soups and delicate snacks.