Dec 16, 2009 0
Posted by Patrick.C
The Cantonese watercress soup (西洋菜湯) is one of my favorite slow-cooked soups that I grew up with. Slow-cooked soup, or lo for tong (老火湯) is a Cantonese specialty which is a broth produced by simmering meats, bones, vegetables and other ingredients for 3 to 6 hours. Essentially, most of the Chinese soups are great for health benefits and the watercress soup is good for releasing heat in our bodies and clearing sputum in our lungs.
Dec 2, 2009 0
Posted by Patrick.C
Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese, we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.
I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.
