Corn and fish maw soup

Corn and fish maw soup

Mum gave me some fish maw (she always stock this ingredients at home) , initially I plan to cook a stir fry veggie and fish maw in oyster sauce but as always , upon checking my fridge found out that I didn’t stock  the right ingredients and all I have was a pack of organic sweet corn, which I intended to cook for soup today. So hey…why not add he fish maw into the soup?

The corn soup recipe is one of mum’s home cooked food , it was simple to make and not as complicated as the real Chinese fish maw soup, not that this corn soup is not real though.

Ingredients :

  • 2 medium sweet corns (shredded)
  • 1 large carrot (shredded)
  • bunch of fish maw (the one I got from my mum was already soaked and squeeze out of excess water) , sliced thinly
  • 750 ml chicken stock
  • 1 piece of chicken breast fillet (cut into diced or sliced thinly)
  • 2 eggs
  • salt
  • pepper
  • 2 tbsp corn flour, mixed with 4 tbsp water, for thickening

Steps :

  1. Bring the chicken stock and chicken fillet to boil., add the shredded carrots and let it simmer for 3 minutes over low heat
  2. Add the corns and cook for 5-8 minutes over low heat then add the fish maw
  3. Add seasoning such as salt and pepper to taste
  4. Stir in the eggs to make eggs ribbon, let the soup simmered for 1 minutes.
  5. Thicken the soup with corn flour mixture, let soup simmered for another 2 minutes, remove from heat and serve while still hot.


Vegetable & Egg Soup

It’s another rainy day here.

I don’t feel like to cook anything that require lots of effort and since I started the Bento making it become a habit for me to just check the fridge and try to figure out what to cook/make maximizing  whatever ingredients that is available. Spotted Chinese cabbage and tomatoes and eggs and there are just the right ingredients to make a simple yet nutritious soup which is also perfect for the rainy weather.

Ingredients :

  • 1 baby chinese cabbage (cut the bigger leaves into 2)
  • 1 tomatoe (since I am using baby tomatoes, I use more than 1)
  • 1 egg (slightly whisk)
  • 3 cups of water (you can substitute with chicken/vegetable stock)
  • 1/2 table spoon Mushroom granules to add flavour to the soup
  • Salt

Steps :

  • If you are using the standard tomato, then cut them into smaller size and remove the seeds.
  • Bring the water to boil and add Chinese cabbage, once the cabbage looks soften add the tomatoes.
  • Bring to boil again and add mushroom granules and add some salt to taste , turn off the heat and pour whisked eggs.
  • Stir the eggs around with chopstick or spoon.



Super easy, simple but nutritious and in expensive soup.

Macaroni Chicken Soup

It’s been a while….

The reason is always cliche… too busy and don’t have time to cook.

Moreover my stove was broken and for the past 2 months I survived on delivery food order  so I had enough and would love to get back to home cooked food.

Thanks to a friend of mine who gave me a new portable gas stove with an amazingly strong heat (better than my old one), so I am back to my kitchen.

By the way from now on, some new post might not include the step by step pictures, since I am doing this all by myself I found it was kind of troublesome since I am doing all the picture taking and the cooking (another reason is also to protect my beloved camera for getting stain/grease from the cooking part) therefore for some dishes only upload the final cooked photo of each recipe.

This new post is Macaroni Chicken Soup which was inspired by KFC.

A friend of mine drop by and gave me a bucket of 9 pcs KFC  whole chicken and I can’t finish them all so I am trying to be creative on how I can make use of the leftover and turn into new dishes and here is the outcome :

Ingredients :

– A cup of elbow macaroni

– 1/2 liter chicken stock

– 1 pc of carrot

– 1 pc of potato

– 1/2 can of SPAM

– Chicken breast (cut into small dices)

– Salt

– Pepper

Steps :

1) Cut the chicken breast into small dices (in my case if use the leftover KFC, trimmed the skin and its fried crumbs)

2) Cut carrot and potato into small dices

3) Boil the chicken stock over low heat , put in the carrot and potato, leave it for a while till carrot and potato is cooked and soften.

4) Separately, cooked the macaroni until soft , drained them, add a little olive oil to the macaroni ,  tossed and set aside.

5) Once carrot and potato is soften , put in the chicken breast and let it shimmered.

6) Add a pinch of salt and pepper into the sup, add SPAM, let the soup boil for a while and turn of the heat.

7) Place a portion of macaroni in a bowl and add the soup and its ingredients.


Note : To avoid the macaroni getting overcooked and too soft, only mix/add the macaroni into the soup only when you are about to have them. You can keep the rest of the cooked macaroni and soup in the fridge and reheat them anytime.