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Chinese Arrowroot Soup (粉葛湯)

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The Chinese Arrowroot Soup (粉葛湯), many people may not have heard of or taste of arrowroot or the soup. The Arrowroot is a type of root plant similar to yucca, taro or potato root plants. So you can find it in the produce sections with the potato, yucca or taro. However the arrowroot is harder in texture and it is extensively starchy than potato. When it is cut up, it has patterns on surface that looks like the ages of a tree trunk.

The arrowroot is high in protein and fiber which is very beneficial to our body. Since the arrowroot is very fulfilling, sometimes we will make good old pot of soup as substitution of our meals as well. I like to drink the soup more than eating the arrowroot actually as the soup is really sweet and tasty. We cook the soup by adding in seafood ingredients such as dried oysters and dried squids, this makes the soup so refreshing sweet with the natural sweetness from dried seafood. You can omit if you don’t like seafood, just add in more pork ribs or pork bones.

For more information of arrowroot, search in wikipedia.



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Black Bean and Pork Ribs Soup (黑豆排骨湯)

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Last Christmas when my mum was visiting she brought over so much of food and we haven’t finished them yet. Curry paste, chili powder, herbal soup packs, coffee, tea and etc. so much I couldn’t even remember all. Including are the two bags of black beans. Mum already cooked the Black Bean Soup for us once when she was here and left the other bag so we can cook it some other time. I like the soup but not the color because it is almost brownish black (:P). But Eric loved the black bean soup so much as he can eat the beans while enjoying the soup.

Soup is so easy to be prepared but just a bit time consuming to cook. What you can do is put everything into a pot of water and start cooking, walkaway to do your stuff and come back in 1 1/2 hours. Add some taste and the soup is ready to be served. This hot bowl of black bean soup is great as an easy weekday dinner.

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Corn Soup (玉蜀黍排骨湯)

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In Chinese saying, “three dishes and one soup”  (三菜1湯) completes a meal.  For those who are away from home like us who cannot enjoy Mum’s home cooking, or we will say no good meal or soup (沒湯水喝) to consume,  you can always try out our easy cooking or soup recipes. Pat has previously posted so many soup recipes that you can easily prepare at home. We always try to boil the soup at least once during the weekends to pamper ourselves for a nice complete meal. Plus the leftover soup tasted even better and it is great for simple weekday dinner.

The corn soup is sweet as it has infused the natural sweetness from the corns and pork ribs. Most importantly I get to eat the corn at the same time. I will never have enough of corns. This is a super easy yet delicious soup to have.

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Russian Borscht Soup/ Luo Song Tong (羅宋湯)

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If you ever visit a Hong Kong style western café, you will know once you are seated, the waiter or waitress will serve you with a hot cup of their daily special soup. This is a common practice in most Hong Kong style cafés, in fact Hong Kong people like to drink their soup before the meal. So don’t be surprise. The two popular soups that are usually serving are either the cream of corn (something like Campbell soup) or Luo Song Tong (羅宋湯) / Russian Borscht Soup, this is what I like the most.

I love the taste of Luo Song Tong (羅宋湯) , it is a hearty tomato based vegetable soup that is is quite similar to our ABC Soup actually (in Patrick’s previous post). The main difference is the Luo Song Tong is much more intense in flavor as the soup base is cooked with beef bones or beef stew with lots of tomatoes and all kind of vegetables such as carrot, onion, potato and celery. I always want to try to make this at home. So this has been a good timing since I removed my wisdom tooth and I couldn’t eat too much of solid food, I’ve made a pot of yummy Luo Song Tong for my weeknight dinners with some greens.

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Bak Kut Teh (肉骨茶)

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It has been more than half year I didn’t have the Bak Kut Teh (肉骨茶). So I decided to boil it last weekend. I miss this! It is one of my favorite soups back home. Bak Kut Teh is actually a Hokkien name for this dish, literally translated as “meat bone tea”. It is a famous Chinese herbal soup cooked with pork meat served in Malaysia. You can find it almost everywhere especially in Klang, where it is believed to have the best Bak Kut Teh across the country.

Bak Kut Teh consists of meaty pork ribs simmered with herbs and spices such as Dong Quai (當歸), star anise, cinnamon, cloves (丁香) and garlic. Additionally, it is loaded with some other ingredients such as dried shitake mushrooms, golden needle mushrooms, button mushrooms, and fried tofu puffs. Normally, it requires a couple of hours for simmering. Just like those slow cooked soups I made previously.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more