Tag Archives: Chicken Stock

Soup Day 11

Today was another busy day. We had an order for 70 pax for Pfizer, and so it was a slightly ruched morning because finally I was able to open up my email and found out my client wanted foods for vegetarians as well. So it was a mad rush to ensure the staff did not add in anything unvegetarian to the food because I did see them cutting it all up.
After cooking I had to rush to make another suji cake and cupcakes, and I had to do it quickly because my hairdresser was coming over to do me up, so it was a big big rush. So once again I did not have time to think of any soup because I was rushing to make the cake to ensure it was cool and also I promised friend to make some Chicken Liver Pate which I did in the afternoon while the cake was cooling off.
So soup of the day will be another simple one. I will be using a bit more egg white for he next few days because in my freezer at the moment there are the yolks of about 70 eggs. So that’s nothing Yolk about!

Today I am using a vegetable I do not like very much, Long Beans! I sent the girls to the market without a list and this is what I got…. I swear sometimes they do it on purpose. Anyhow I will have to do something with the Long Beans. So I thought I would pair it with tofu and of course chicken stock

Tofu, Long Beans and Egg White Soup

Soft Tofu                                        1 small piece – sliced

Long Beans                                   6 or 7 strands – to be sliced

Egg White                                      1/4 cup + 1/4 cup water

Salt and Pepper to taste

Chicken Stock                            1/2 cup

Method:

1. Boil Chicken Stock and add in Tofu and Beans.

2. Leave to simmer and when the stock is slightly reduced, season to taste.

3. Increase heat and add in egg yolk.  Soup will thicken. Remove and eat immediately.

Soup day 10

It was a difficult day today as I got so busy and could not even sit down to think of a soup to create. i did have the ingredients bu the last minute Suji Cake orders came in and so I had to prepare stuff and then run off to the gym and all, it seemed like I had no time at all, and by the time I sat down it was already late at night.
And then, there was problems with my internet, I could not connect the whole night to even write something. So today’s soup was given a miss.
So what did I think of doing, well it was another green soup as I need more leafy vegetables in my diet. So here is today’s recipe.

Siew Pak Choy or Bok Choy

I am using Siew Pak Choy, and don’t ask me what it is in English. I know it’s Bok Choy in Australia.

If you noticed from yesterday I used chicken stock. The reason I have chicken stock is because my Aunty is not well and she has just come back from the hospital and every day since Wednesday we boil her a piece of free range chicken together with different vegetables so I grab a cup of pure chicken stock. So here goes.

Siew Pak Choy 1 bunch – you may cut it into 2
Garlic 1 clove
Chicken Stock 1 cup
Salt and Pepper to taste

Method:

1. Boil chicken stock and garlic, simmer till soft.
2. Add in vegetables and leave on high heat for 2 minutes. Leaves should wilt.
3. Season to taste. Eat it while its hot.

Easy and Pretty!