Vegetable Bake in Cream of Chicken Soup
Who feels ashamed of cooking with cream of chicken soup? Not me! Some cooks that I know scoff at cooking anything with readily available sauces or mixes.. I mean, it is nice if you can make that pesto from scratch but if I decide to cook out of a bottle in less than half the time you took to pound those pine nuts, it is my business. What I do with the extra time I have is also my business. Fresh is always best, but cooking once in a while with processed food is fine, and saves you a lot of time! Combine canned soup and premixes with fresh, colourful…
Chinese Soup: Napa Cabbage with Fuzhou Fishballs
This soup might not be beautiful to look at, with practically cooked-to-death napa cabbage and if I may call them that, wrinkly stewed balls. Whenever I add prawn balls, fishballs, meatballs, etc to my basic vegetable soup, Jason celebrates that he gets to eat “ball soup special” because he is just simple like that. And whenever I cook this savoury cabbage soup, it is like Christmas day for him. This is the ultimate “ball soup special”– with ngoh hiang, prawn balls, fishballs, fuzhou fishballs (fishballs with a meat center)– cooked for hours, sweetened with napa cabbage, honey dates, and dried cuttlefish. I usually cook soups with onions, garlic, ginger, carrots in…
