Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Double Boil Lamb with Dang Gui & Black Beans Soup

Ingredients

50g lamb fillet

30g black beans

6 dried longan

20g chinese Angelica/”Dang Gui”

350ml boiling water

Seasoning

1/2 tbsp Shaoxing wine

1/4 tsp salt 1/2 tsp light soy sauce

Method

1. Wash and cut the lamb intpo pieces, then blanch into boiling water for a while. Remove and drain well.

2. Soak black beans into water over night. Dish up, drained.

3. Put the lamb pieces, black beans and the rest of ingredients into the double boiler. Pour in boiling water. Covered, double boil over a low heat for about 2 hrs. Remove from heat, add in seasoning, mix well. Serve hot.

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July 10, 2006 Posted by | Chinese, Confinement, Recipes, Soups | 4 Comments

“Shi Quan Dai Bou” Duck-Soup

Ingredients

1/2 no (350g) village duck

1 package “Shi Quan Dai Bou” herbal mix

600ml hot water

1/2 tsp salt

Method

Rinse the duck and blanch into boiling water for a while. Remove, drain well, then put it into the slow cooker, add in herbals and hot water. Covered and double boil over high heat for approximately 3 hrs. Season with salt before serve.

July 10, 2006 Posted by | Chinese, Confinement, Recipes, Soups | Leave a comment

Medlar Seeds Egg Soup

Ingredients

1 egg

1 stalk spring onion, chopped

1 tbsp medlar seeds

40g chopped ginger

1/2 tsp salt

1 tbsp sesame oil

400ml chicken broth

Method

1. Heat up sesame oil to fragrant the chopped ginger. Pour in chicken broth, bring to a boil. Add in medlar seed and salt, cook 3 mins.

2. Beat egg lightly in a serving bowl, add in chopped spring onions. Pour in boiling soup immediately, stir lightly until the beaten egg is cooked well.

July 10, 2006 Posted by | Chinese, Confinement, Recipes, Soups | Leave a comment