soups Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/soups/ Fri, 24 May 2019 07:52:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Wintermelon pork ribs barley soup in slow cooker https://www.budgetpantry.com/wintermelon-pork-ribs-barley-soup-in-slow-cooker/ Fri, 24 May 2019 07:52:19 +0000 https://budgetpantry.com/?p=10819 This is the perfect soup for the erratic weather recently. It is soooo hot even if it rains! The husband also remarked that we’ve been having a lot of heaty and heavy food since our Taiwan trip (fried chicken, Taiwanese braised pork rice and bak chang anyone?)… so slow cooked soups it is this week! Wintermelon and barley both have cooling properties, and the dried scallops, honey dates, corn and carrots add sweetness to the soup. Cbb loves this so much that she had two bowls of soup and asked for more. This soup can also be cooked over the stove top or in the pressure cooker, although I always find soups made in the pressure cooker not as flavourful. We love having this soup. Would you like to try it? Anyone can make cook this! Wintermelon pork ribs barley soup in slow cooker (budgetpantry.com) Serves 4 What you need: 400g pork ribs 1 round block wintermelon (about 1-inch thick) 1 carrot 2 tablespoons dried scallops 3 tablespoons China barley 2 honey dates 1 sweet corn Salt to taste Steps: Blanch the pork ribs in boiling water and rinse under running water to get rid of gunk. Chop the carrot, wintermelon and sweet corn into chunks. Rinse the scallops, barley and honey dates. Place all the ingredients in the slow cooker, fill with water and cook on low for 8-9 hours. Add a little salt to taste. Enjoy your wholesome soup!

The post Wintermelon pork ribs barley soup in slow cooker appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> This is the perfect soup for the erratic weather recently. It is soooo hot even if it rains!

The husband also remarked that we’ve been having a lot of heaty and heavy food since our Taiwan trip (fried chicken, Taiwanese braised pork rice and bak chang anyone?)… so slow cooked soups it is this week!

Wintermelon and barley both have cooling properties, and the dried scallops, honey dates, corn and carrots add sweetness to the soup. Cbb loves this so much that she had two bowls of soup and asked for more. This soup can also be cooked over the stove top or in the pressure cooker, although I always find soups made in the pressure cooker not as flavourful.

We love having this soup. Would you like to try it? Anyone can make cook this!

Wintermelon pork ribs barley soup in slow cooker (budgetpantry.com)
Serves 4

What you need:

400g pork ribs
1 round block wintermelon (about 1-inch thick)
1 carrot
2 tablespoons dried scallops
3 tablespoons China barley
2 honey dates
1 sweet corn
Salt to taste


Steps:

Blanch the pork ribs in boiling water and rinse under running water to get rid of gunk.

Chop the carrot, wintermelon and sweet corn into chunks. Rinse the scallops, barley and honey dates.

Place all the ingredients in the slow cooker, fill with water and cook on low for 8-9 hours.

Add a little salt to taste. Enjoy your wholesome soup!

The post Wintermelon pork ribs barley soup in slow cooker appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Chinese Soup: Napa Cabbage with Fuzhou Fishballs https://www.budgetpantry.com/napa-cabbage-soup/ Fri, 20 Sep 2013 07:37:07 +0000 https://budgetpantry.com/?p=577 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 a chicken stock base. Plus whatever vegetables I want. Not this time. The napa cabbage, honey dates and dried cuttlefish (optional, actually) were enough to create a subtly sweet and savoury flavour. I didn’t even add chicken stock cubes, but did add some oyster sauce. I simmered it for 1.5 hours on low flame. The end result? A comforting, rich and extremely flavourful soup guaranteed to warm your heart and tummy. Makes 6 servings What I used: 1 napa cabbage (I don’t know the weight, but the size I used cost $2.30 from the supermarket. Please use the pricing as a gauge) 16 fuzhou fishballs 10 fishballs 10 prawn balls 10 fresh minced meat balls (mix minced chicken or pork with some flour and shape into balls) 6 ngoh hiangs 3 honey dates 1 piece dried cuttlefish 2 tablespoons oyster sauce White pepper Water 1. Use a large pot enough for your napa cabbage. Wash and chop cabbage into approx 1.5 inches in width. 2. Fill the pot with the cabbage, honey dates, dried cuttlefish and water til it comes up to 3/4 of the pot. Bring to boil and lower flame. 3. Add in all the balls + oyster sauce. Simmer for 1.5 hours in low heat or til the cabbage is soft and soup slightly thickened. 4. Do a taste test and add some light soy sauce if you find it not salty enough. Add white pepper when ready. Enjoy hot with warm rice! How much I spent:  $2.30 for cabbage $2.90 for fuzhou fishballs $1.20 for ngoh hiang $2.50 for prawn balls $1.50 for fishballs Everything else from my pantry! Total cost per serving: $1.78 ——————————————————————- This large pot can actually serve 7-8 people as an accompaniment to other dishes, but I’m quite sure everyone will ask for refills so go ahead and cook a big pot! Leftovers, if any, are great kept in the fridge and reheated for lunch the next day. Don’t cheat by adding too many deep fried items if not the soup will be quite salty and oily. I don’t recommend those flat ngoh hiangs. These rolled types are good to soak up all the goodness of the soup. And as always, eat your soup, not drink it! :)

The post Chinese Soup: Napa Cabbage with Fuzhou Fishballs appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> P1160803This 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 a chicken stock base. Plus whatever vegetables I want. Not this time. The napa cabbage, honey dates and dried cuttlefish (optional, actually) were enough to create a subtly sweet and savoury flavour. I didn’t even add chicken stock cubes, but did add some oyster sauce. I simmered it for 1.5 hours on low flame. The end result? A comforting, rich and extremely flavourful soup guaranteed to warm your heart and tummy.

Makes 6 servings

What I used:

1 napa cabbage (I don’t know the weight, but the size I used cost $2.30 from the supermarket. Please use the pricing as a gauge)
16 fuzhou fishballs
10 fishballs
10 prawn balls
10 fresh minced meat balls (mix minced chicken or pork with some flour and shape into balls)
6 ngoh hiangs
3 honey dates
1 piece dried cuttlefish
2 tablespoons oyster sauce
White pepper
Water

1. Use a large pot enough for your napa cabbage. Wash and chop cabbage into approx 1.5 inches in width.
2. Fill the pot with the cabbage, honey dates, dried cuttlefish and water til it comes up to 3/4 of the pot. Bring to boil and lower flame.
3. Add in all the balls + oyster sauce. Simmer for 1.5 hours in low heat or til the cabbage is soft and soup slightly thickened.
4. Do a taste test and add some light soy sauce if you find it not salty enough. Add white pepper when ready. Enjoy hot with warm rice!

How much I spent: 

$2.30 for cabbage
$2.90 for fuzhou fishballs
$1.20 for ngoh hiang
$2.50 for prawn balls
$1.50 for fishballs
Everything else from my pantry!

Total cost per serving: $1.78

——————————————————————-

This large pot can actually serve 7-8 people as an accompaniment to other dishes, but I’m quite sure everyone will ask for refills so go ahead and cook a big pot! Leftovers, if any, are great kept in the fridge and reheated for lunch the next day. Don’t cheat by adding too many deep fried items if not the soup will be quite salty and oily. I don’t recommend those flat ngoh hiangs. These rolled types are good to soak up all the goodness of the soup. And as always, eat your soup, not drink it! :)

The post Chinese Soup: Napa Cabbage with Fuzhou Fishballs appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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