My Home Recipe

This is “fake” sharkfin soup that recommended by my sister. I believe not everyone afford to have sharkfin soup as it is too expensive. However, with this bean curd thick soup that taste almost the same as sharkfin soup. you now could enjoy it everyday! haha…that is what my sister told me when she recommend us to taste it. Does it look like sharkfin soup?

My favorite soup. Ingredients include salted vegetables, bean curd, tomato, meat and sotong. The preparation time to make this soup just 10 mins, get ready all the ingredients and let it boil for 10 - 20 mins. Then add in salt and pepper to taste. Simple and easy soup huh?

Ingredients :
1 c Chicken breast, julienne
5 c Chicken stock
12 Dried lotus seeds
2 Slices fresh ginger root
4 Nami black mushrooms
2 tbsp Dry sherry
1/2 c Celery, julienne
1/2 tsp Sugar
1 tbsp Smithfield ham, julienne
1 tsp Salt
2 Sprigs Chinese parsley
2 tsp Lotus root powder

How To Cook :

1. Blanch lotus seeds, remove reddish brown tip.
2. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks.
3. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1″ sections.
4. Slice chicken breast and Smithfield Ham (or other pungent pressed ham) in 1″ strips.

Soup:

1. Heat stock in 3-quart pan or sandy pot.
2. Add ginger, sherry, Sugar and salt.
3. Bring to gentle boil, then add lotus seeds, chicken and mushrooms.
4. Simmer Soup for 30 minutes.
5. Add celery and ham. Simmer for another 15 minutes.
6. Mix lotus root powder with a little Hot stock, then stir into Soup.
7. Transfer to heated serving bowl, or serve in sandy pot.
8. Garnish with Chinese parsley.

NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary.

Ingredients:
1 pound ground beef
1 cup diced onion
1 diced green bell pepper
8 cups beef stock
2 cups diced carrots — i used 1 cup
1 cup diced celery
2 cups chopped tomatoes
1/4 cup minced fresh parsley
1 package broccoli, frozen — cut into florets
or 1 head cut into florets with stalks peeled and diced
1 teaspoon dried oregano
1 teaspoon dried thyme
freshly ground black pepper to taste

How to Prepare:

1. In large non-stick skillet, sautŽ ground beef over medium heat.
2. Add onions, garlic and bell pepper and continue sautŽing until meat is tender and vegetables have softened, about 5 minutes.
3. Drain fat from pan and set meat mixture aside.
4. In large soup pot or Dutch oven, heat beef stock over medium-high heat until boiling.
5. Add carrots and celery and cook until almost tender, about 5 minutes.
6. Add tomatoes, broccoli, parsley, seasonings and reserved meat mixture. Mix well.
7. Simmer over low heat 10 minutes until all vegetables are tender.
8. Taste and adjust seasonings.

Ingredients:
1 pound ground pork sausage
3 tablespoons butter
1 1/2 tablespoons garlic — crushed
1 1/2 tablespoons minced onion1 can beef broth
1 cup heavy cream
1 can green beans — drained
1 cup carrots — cooked
pepper to taste

How to Prepare:

1. Brown ground pork sausage in skillet.
2. In saucepan, melt butter. Add garlic and onions and brown in melted butter.
3. Add sausage and remaining ingredients. Heat thoroughly.
4. Serve and enjoy!

Ingredients:
1 chicken,or beef bouillon cubes
1 egg
1 cup of water

How to Prepare:

1. Beat your egg into a seperate cup before you start.
2. Put water in an bowl and add your Boullion cube.
3. When the mixture starts to boil(allow it to REALLY boil) add the
   egg with a fork and allow it to drizzel in the boiling water.
4. Turn the heat off(you may have to break apart the egg when done)
5. Serve cool and enjoy

Ingredients :
5 c Chicken stock, strained (fairly clear)
1 Green onion
1/2 c Rice stick noodles, soaked
1/8 lb Boneless Pork butt
1 tsp Thin soy Sauce
4 Black mushrooms
1 pinch Sugar
1/3 c Dried bamboo shoot tips,
2 tsp White vinegar
Soaked and shredded
1/2 tsp Sesame oil

How To Cook:

1. Wash and soak mushrooms in warm water for 30 minutes; shred.
2. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″ pieces.
3. Slice Pork butt into 1″ matchsticks.
4. Wash and trim green onion, shred on the bias into 1″ pieces.
5. Soak Rice stick noodle in warm water until soft.

Cooking Soup:

1. In Sauce pan, heat broth.
2. When it reaches gentle boil, add Pork, mushrooms, bamboo shoots, soy Sauce and Sugar; simmer 10 minutes.
3. Add soaked Rice stick noodles; simmer for another 10 minutes.
4. A minute before removing from heat, add vinegar and sesame oil; stir.
5. Remove to serving bowl; garnish with shredded green onions.

Ingredients :
1 tbsp Peanut oil
1 tbsp Dry sherry
4 Green onions, minced
1/2 tsp MSG (opt)
1/2 tsp Fresh ginger root, minced
2 tbsp Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 tsp Salt
1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced
1/4 tsp White pepper
1 tsp Sugar

How To Cook :

1. Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock.
2. In a cup, mix cornstarch and cold stock to make paste.
3. In heavy 2-quart saucepan, heat oil until Hot.
4. Sauté green onions & ginger for about 30 seconds, stirring constantly to avoid burning.
5. Add stock & corn; stir & bring to just under boil.
6. Add salt, pepper & Sugar. Simmer 15 minutes or until ready to serve.
7. Just before serving, turn up heat again to a bubbly boil.
8. Dribble in cornstarch paste until Soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry.
9. Now beat Egg white with a fork to a light froth. Turn off heat.
10. Quickly swirl in Egg whites. Pour into serving bowl. Garnish with ham.

Ingredients :
2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt

How To Cook :

1. Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast Meat without bones, please don’t; bones add to body and flavor of Soup.
2. Peel and slice ginger root. Wash and cut asparagus into 2″ sections.
3. Braising: Heat wok to medium Hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell.
4. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
5. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
6. When sherry boils, add water and Sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
7. Add mushrooms and asparagus, simmer for another 15 minutes.
8. Transfer to covered Soup tureen (or put plate on top of Soup bowl), place in steamer on low, and hold until ready to serve.
9. You can make this Soup in large Sauce pan, if wok is needed for something else.

Ingredients:
1 lb. mushrooms, sliced
1 bunch leeks, white part only, sliced (1 cup)
1 stick butter
1/4 cup whole grain soy flour1 teaspoon salt
1/4 teaspoon white pepper
3 cans chicken broth
1 cup heavy cream

How to Prepare:

1. Saute mushrooms & leeks in butter in large saucepan or dutch oven until tender, about 5 minutes.
2. Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes.
3. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree.
4. Pour into a large bowl. When all the soupe is pureed, return to saucepan.
5. Add remaining can of chicken broth & the cream; heat until thoroughly hot.