jason Posted October 20, 2012 Report Share Posted October 20, 2012 Are the following ingredients enough to cook 西洋菜汤?西洋菜汤pork ribsalmond seeds罗汉果I cooking for 3 pax. How many kilo of 西洋菜汤 to buy ? half kilo ?how many kilo of pork ribs to buy ? Quote Link to comment Share on other sites More sharing options...
jason Posted October 20, 2012 Author Report Share Posted October 20, 2012 西洋菜汤 must peel off the roots right ? Quote Link to comment Share on other sites More sharing options...
rockexcel Posted October 20, 2012 Report Share Posted October 20, 2012 (edited) You can easily get your watercrest veg at any supermarket or wet market, maybe a bunch for about 80cents to a dollar will do. Normally it comes with the roots being cut off. If not, then pull all the roots out.Wash clean as some kampong veg may have some little snails on it.Tear away those yellow leaves. Soak the veg for a while.Depending on your preference for additional chinese herbs like gou zi, 罗汉果,dried mussels or oysters, abalones, etc. just dump your preference together with the room temperature water and start to boil.The trick to ensure your soup without bitterness is, make sure your water is fully boiled, then put in the veg, then the pork ribs or lean meat (around $3 to $5) and/or chicken bones.If you like clear soup and slightly greener veg, then small slow fire for about 20 mins.However, Hong Kong people likes thick soup which small slow fire for about 1 to 2 hours.Add some salt and soy sauce to your taste. Just dish out those items that you want to eat into the bowl(s) and leave the bones behind to throw when cooled.I see you have sore throat, well you can make the soup to cool down the body heatiness. Taking Ricola sweets (especially blackcurrant flavour) can really help ease the inflammation of the throat. Edited October 20, 2012 by rockexcel Quote Link to comment Share on other sites More sharing options...
tiankong Posted October 21, 2012 Report Share Posted October 21, 2012 You can try adding some red dates Quote Link to comment Share on other sites More sharing options...
jason Posted October 21, 2012 Author Report Share Posted October 21, 2012 Cheaper to buy veg from wet or supermarkets? Quote Link to comment Share on other sites More sharing options...
jason Posted October 21, 2012 Author Report Share Posted October 21, 2012 Just back from NTUC and saw that their water cress veg is without roots and like baby veg while those sold in markets are longer and with roots. which is better? I'm learning to cook and thanks to bros here for advise. Quote Link to comment Share on other sites More sharing options...
rockexcel Posted October 22, 2012 Report Share Posted October 22, 2012 Water crest are all the same, no difference in cooking and taste. The best way to learn cooking is to try your own results and improve through experience. Talk to chefs or cooks when you have a chance to chat with them, I usually praise them first and then ask them how they cook that dish. Sometimes, they give some good tips and pointers. Quote Link to comment Share on other sites More sharing options...
junxiang Posted November 9, 2012 Report Share Posted November 9, 2012 Just sharing with u guysI cook watercress in two version.One is the traditional method with pork rib, honey date and north/south almond seed. cook for hours.The other one i would cook as follow:separate the leaves from the stalks, cook the stalk for hours with the pork bones. remove stalks, squeezed out all the soup if u must.when ready to serve, add in minced pork when is already seasoned and with tapioca starch, prawn, bean curd and bring to boil. Add in watercress leaves and off the fire immediately. In this way, u get all the vitamins in the watercress. Quote Link to comment Share on other sites More sharing options...
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