Red Bean Soup with purple sweet potato by Susan Kwek

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1402708519783444/

Recipe:

1 cup dried azuki beans
3 pandan leaves (washed and knotted)
Salt and sugar to taste

Wash the red beans and strain. Put them in a large pot with 10 cups of water together with the pandan leaves.

Boil over medium high heat for 30 minutes. Turn down the heat to low and cook for another 1½ hours until the beans are very tender and mashable. If the beans are still hard, add more water and cook longer. Let cool for 20-30 minutes

Scoop out about 1 bowl of cooked beans and set aside. (This is optional if you want all the beans to be mashed up). Put a coarse strainer over a large bowl. Pour the cooked beans and the water into the strainer. Mashed the beans with a spoon so that the beans go through the strainer and the skins stay in the strainer.

Squeeze the bean skins with your hands and discard. Put the bean mixture into the pot. Add more water if you think it's not enough.

Stir the bean mixture and bring it to a boil over medium high heat. Add in salt amd sugar to taste.

If you like, you can add in store bought glutinous rice balls or make some yourself.

After that you can mix ½ cup glutinous rice flour and 1 cup of water together in a bowl and pour it into the boiling bean porridge, stirring it with a spoon. The bean porridge will thicken a bit.

Homemade Mushroom Soup by Esther Chan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/994532563934377/

DRY INGREDIENTS::
450g mushrooms (stems removed)
1 potato
1 red onion

OTHER INGREDIENTS
1.5 tbsp Butter
500ml soup stock (veg, pork or chicken ok)
Salt
200ml fresh milk

Method:
1. Melt butter in pan. Add in all dry ingredients and stir to mix for a minute
2. Pour in soup stock and cover lid
3. Simmer for 20mins under low fire
4. Add in salt to taste
5. Transfer to blender to blend till smooth
6. Pour back to pot and add in milk and stir till well mixed and let it simmer for 2mins. Done!

Note:
If you plan to freeze, do not add milk. Only add milk when heating up.

Beauty Soup by Jessica Lim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/987907434596890/

Here the Recipe..
500g chicken legs
200g fish Maw
100g flower mushrooms
3litr water
1tbsp salt(adjust according to preference)
1/2tsp pepper
1tbsp of Shaoxing hua tiao

1. Soak fish Maw in hot water till soft to get rid of the fishy smell n oil. Squeeze our excess water, cut into ring or stripes.

2. Soak fungus in water till soft. Discard base n cut into small pcs.

3. Mushrooms soak in hot water till soft n slice into small pcs.

4. Chicken legs blanch with boiling water, discard and bring the pot of water to boil
with chicken legs, mushroom and snow fungus. Cover and simmer for abt 3 hrs

5. Add in fish Maw n continue to simmer for another hr. You may continue to cook the soup if you hv time for a richer taste.

Add seasoning n serve... Enjoy

Tom Yum Soup by Montessori Juices

Facebook link - https://www.facebook.com/groups/platepalate/permalink/957754977612136/

Large onions (sliced)
Lemongrass (halved)
2 ladle-scoops of blended onions (small purple onions and garlic)
5 ladle-scoops of chilli paste
Sugar to taste
Lime (smaller ones are juicier)
Tom yum stock to taste
Chilli padi (green and red)
Lime leaves (folded)
Ginger torch (halved)
Tomato (wedged)
Your preferred ingredients for the soup like (meat) chicken/prawns, egg tofu, fish slices, corn spears, mushrooms etc)

Heat a little oil in pot. Sauté sliced onions till fragrant, add lemongrass, followed by blended onions, chillies and sugar. Work these until you get a paste. Add a jug of hot water and tom yum paste/stock. Squeeze the juice from your lime or you can also opt for prepared juice. Once u achieve the sweet-sourness level you like add the liaow. : )

Add the ingredients you like for your soup (meat and veg). If considering to use prawns & snow peas, put those last for the right texture and crunch.

When it reaches a bubbling stage, add the final ingredients you have left (crunchy veg or prawns), tomatoes, ginger torch and lime /kaffir leaves. Turn off fire. Serve hot.

Bak Kut Teh by Sharona Choo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/956461074408193/

Sharing from Sharona Choo - https://www.facebook.com/notes/shaheart-hub/teochew-pork-ribs-soup-teochew-bkt-/1668156226786768

Bittergourd soup by Dai Jianwen

Facebook link - https://www.facebook.com/groups/platepalate/permalink/931785886875712/

1kg bones at least 2-3 litres water. 

1 onion big dice, 

2 carrot big dice, 

3 stalks big dice. 

1t peppercorns. 

1 bay leaf. 

1 tsp of dried herbs  (1 tsp mix of dried thyme and dried rosemary)

1T dried dates. 

1T goji berries. 

Boil and simmer for 20mins and leave in thermal pot overnight. If use normal pot boil and simmer for at least 2 hours. Skim the oil on top. Then add sliced bitter gourd boil for 10 mins. I think you can use pork ribs instead of bones. But mine has some meat on the bones.

花彫冬粉虾煲 by JJ Lily Ooh

花彫冬粉虾煲 by JJ Lily Ooh
Link - https://www.facebook.com/groups/platepalate/permalink/915618785159089/


Ingredients: 
800 gram of prawns, 
4 bundle tang hoon, 
chopped garlic, 
slice Ginger.


Sauces: 
3 tbs of chinese wine, 
2 tbs light soya sauce, 
1 1/2 tbs oyster sauce, 
1 tsp fish sauce, pepper 
and 
1 rice bowl of chicken stock. 


Method: 
Heat wok with oil, add Ginger and garlic and fry till golden brown, add prawns, tang hoon, sauces and some pepper (except wine) stir fry for 2-3 mins off heat , clay pot add chicken stock and bring it to boil, pour in the prawns and tang hoon cover to cook for 5 mins, add in the Chinese wine and off heat. Serve with shallots and cilantro.

药材鸭汤( 一品锅) by Sharona Choo

药材鸭汤( 一品锅) by Sharona Choo

https://www.facebook.com/groups/platepalate/permalink/904803269573974/

One of the Chinese New Year dishes

上汤海皇煲 by Evelyn Lim

上汤海皇煲 by Evelyn Lim
https://www.facebook.com/photo.php?fbid=903396549735476&set=pcb.903527233034911&type=1&theater

Recipe -

200g. Grouper (any type of fish should be fined) cut into slices
10 - 12 pcs sweet peas (Amt can be more)
2 stalk. Spring onion
1 carrot cut into slices 
200g sea cucumber (scald in boiling water. Drain n cut in small pcs)
12 pcs medium prawn (deshell, leave the head n tail intact , slice the back n devein)
8 big scallop 
6 slices ginger
1 tablespoon cornstarch 

Seasoning A
2tbsp cornstarch 
1/2 tsp salt 
1 tsp white pepper

 seasoning B
800ml - 1000ml stock
1tbsp. LKK oyster sauce 

 Put prawn, fish and scallop with seasoning A for 15 minutes. Briefly fry in hot oil (过油）Drain
 Heat 1 tbsp oil in the Claypot, stir fry spring onion and ginger till fragrance.
 Stir in all the ingredients and mix well. Add oyster sauce and stock bring to boil. Thicken with cornstarch water.
 Immediately simmer over low heat once it's reach boiling point n cook for another 2 minutes.
 sprinkle 1 table spoon Good quality Hua Tio jiu. (This should be add just before switch off flame)
 sprinkle spring onion shreds for decor or whatever deco u can create

Must eat while piping hot ! Bon appetite!

Tips : 1) stock don use the chicken stock, I use Japanese soup base "dashi"
2) can use other Vege if u don eat sweet pea
3) can add roasted pork if u like to eat meat
4) any type of seafood u prefer also can

Klang Bak Kut Teh (吧生肉骨茶) by Carol Yap

Klang Bak Kut Teh (吧生肉骨茶) by Carol Yap
https://www.facebook.com/groups/platepalate/permalink/900867303300904/

Recipe link - 
http://travelling-foodies.com/2013/07/11/klang-bak-kut-teh/

Soup by Angela Seah Thulin

Simple comforting soup by Angela Seah Thulin
https://www.facebook.com/groups/platepalate/permalink/808908769163425/

My agaration - 4.5 cups water, 1.5 tbsp oyster sauce or less if U don't wan so dark. Some Light soya sauce n 1 tbsp hua tiao jiu. I add 1/8 of the chicken Knorr cube too. Omit if U don't like. Boil the water n sauce first. Then add mushroom to cook till soften or for ten mins, then add real crab meat, canned corn, let it cook for a while. Add crab meat stick in n then pour in the egg n stir as U pour. Last, some potato flour with water to thicken the soup.

Soup by Helga Soo

Special Soup for P&P from Helga Soo
https://www.facebook.com/groups/platepalate/permalink/745641092156860/

Recipe at pic

Soup that is good for sprain / crick back by Helen Kwek

Soup that is good for sprain / crick back by Helen Kwek
https://www.facebook.com/groups/platepalate/permalink/836796306374671/

Recipe for Sprain / Crick & Back Pain Soup

(Mine is for 5 - 6 family members)
1 Cup = Full of Black Beans
9 - 12 pcs = Chicken Legs
(If u like more, can add in more chicken legs)
Water - Depend on family members.
1 Big Dried Squid (枪乌贼)
If the dried squid not too big, can put 2 pcs.
(VERY IMPORTANT THING, IT THIS DRIED SQUID!!) PLEASE DO NOT CUT THE DRIED SQUID ESPECIALLY THE BODY, WE CALLED IT THE BOAT! (In Teochew)

**For those who want to use Slow Cooker**
First wash all the ingredients & put the ingredients into the slow cooker to cook for 7hrs and is ready to be serve. Add some salt to your taste. Good thing is Water will not reduce using Slow Cooker.

**For those who want to use Stove to cook**
First wash all the ingredients & put the ingredients into the pot together with a ceramic spoon to cook until the water started to boil then turn to slow fire to cook for 5 hrs and is ready to be serve. The purpose of adding a ceramic spoon is to help soften the black bean. Add some salt to your taste. Bad thing is Water will reduce using Stove to cook and need to check on the water level. So ideally is best to put in water until full pot & slower cook, water will slowly reduce & won't be dry up.

Szechuan Veg Bittergourd Pork Rib soup by Sharon WeelettesMum

Szechuan Veg Bittergourd Pork Rib soup by Sharon WeelettesMum
https://www.facebook.com/groups/platepalate/permalink/828437073877261/

Recipe* 1 thin slice of szechuan veg, 1 slice of ginger, 5 pcs of red dates, half a large bittergourd ( save the other half to fry with egg!) approx $6 of pork ribs and 1 carrot. 6 bowls of water. Add salt to taste.

Tom Yum Goong by Angela Seah Thulin

Tom Yum Goong by Angela Seah Thulin
https://www.facebook.com/groups/platepalate/permalink/814821308572171/

https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366897603516839/?type=1&hc_location=ufi

https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/254328178107116/?type=1&hc_location=ufi

Recipe:
Ingredients -
1-2 lemongrass, cut slant into few
4-5 pieces of lime leaves, teared
350ml water
15g red onion
1.5 tbsp Tom yum paste
1 tomato, cut into quartered
1-2 Chilli padi
1 tsp Knorr chicken powder
Fish sauce (3)
150ml milk
Fishball
Prawns
Crab meat sticks
Scallions (opt)

Steps -
1. Boil the lemongrass and teared lime leaves with 350ml water till it boils.
2. Then add red small onion and the Tom yum paste in.
3. Add the fishball first and let it cook.
4. Then add the tomato and chili in
5. Add the Knorr chicken powder in and few drops/dashes of fish sauce.
6. Add prawns and crab sticks and let it come to a boil.
7. After that, add fresh milk in and let it come to full boil and off heat. Top with chopped scallions. Done!

Mushroom Potage soup by Iren Chan Whitlam

Mushroom Potage soup by Iren Chan Whitlam
https://www.facebook.com/groups/platepalate/permalink/877166979004270

3 peeled potatoes - diced
250g mushroom - chopped
1 cup whipped cream
1 onion - chopped
500ml water/chicken stock
oil
Salt/pepper

Heat oil. Sauté the onion until golden brown. Add potatoes and mushrooms.
Cover with water and season with salt and pepper.
Cook until all ingredients becomes tender. Puree in a blender. Return to pot, stir in the whipped cream and bring to a boil.

Mushroom soup by Liza Ray

Mushroom soup by Liza Ray
https://www.facebook.com/groups/platepalate/permalink/815657225155246/

Ingredients:
- 1 box mini portobello
- 1 box white button
- 1 box brown button
(All these mixture of chopped and diced)
- 1 large yellow onion, diced
- 2 garlic cloves, grated
- 2-3 sprigs of Fresh Thyme
- approximately 700ml Chicken stock
- 6 Dried Porcini liquid
(Left behind after Reconstitution)
- Roux
- Cooking Cream
- Sour cream
- Olive oil, salt & black pepper

Method:
- Olive oil and butter in soup pot or dutch oven.
- Add diced onions, grated garlic and fry till they cook down
- Add all your muShrooms and fry till they cook down
- Add fresh Thyme
- Add Dried Porcini liquid
- Add Roux and stir in till u see that it starts to thicken
- Add chicken stock
- season with salt and generous amount of pepper
- add some cooking cream
- i blendered abt slightly more than half of the soup and poured it back into the pot (remove thyme sprigs before blending)
- stir to mix well and leave it to simmer for few minutes and taste to see if u need more salt or pepper
- serve hot with a little sour cream into the soup.

Mushroom Soup by Linda Ling

Mushroom Soup by Linda Ling
https://www.facebook.com/photo.php?fbid=10152551335792701&set=gm.738473166206986&type=1&theater

https://simmami.wordpress.com/2014/10/11/mrs-sim-mushroom-soup/

Italian Wedding soup by Elektra Chan

Italian Wedding soup by Elektra Chan Guo Baobei
https://www.facebook.com/groups/platepalate/permalink/746366458750990/

For the meatballs,
350grams grounded chicken.
150grams garlic pork sausage , casing removed.
1/3 cup panko or breadcrumbs
2 tsps minced garlic.
3tbsp chopped fresh English parsley.
1/4 cup freshly grated Pecorino Romano Cheese.
1/4 cup freshly grated Parmesan Cheese. I use grated Parmigiano Peggiano instead.
3 tbsps milk.
1 extra large egg, lightly beaten.
Kosher salt and freshly grounded black pepper.

For the soup,
2 tbsps good olive oil for frying.
1 cup minced yellow or white onions.
3 carrots diced.
2 stalks celery diced. I added more at 3 stalks cos I love celery.
1000ml good chicken stock.
1/2 cup dry white wine.
1 cup small pasta (small size de)
1/2 cup of minced fresh dill.
One bunch of spinach, washed and trimmed.

Fish Maw Soup by Ivy Lam

Fish Maw Soup by Ivy Lam
https://www.facebook.com/photo.php?fbid=941864495828287&set=gm.746478402073129&type=1&theater

6 cups. chicken stock
3 slices of ginger
2 tubes of fish maw, par boil to get ride of the oil, soaked and cut
2 tbsp .shredded ham, *
½ cup shredded chicken *
½ c crab meat *
1 egg, lightly beaten
1 tbsp. cornstarch, blended with 3 tbsp. cold water

Directions:
Heat up pan with 1 tbsp oil, fried ginger, and fish maw
Add in stock and bring to a boil and simmer, covered, 30 minutes.
Add in ham , chicken, and crab meat
Stir in cornstarch mix , until soup thickens and smooth.
Remove pan from heat; stir in beaten egg.
*optional you may add this if you like
*you may also add scalded bean sprout and diced water chestnut for the crunch
Hope you like it.