Tuesday, July 24, 2007

Bittergourd Soup

"hmmm... this is nice" my hub commented as he tasted the soup in the pot that was still on the stove.

Trying to act like a food connoisseur, he added, "But there is something missing. I think you just need to add that something and it would taste like the one in kopitiam"

"Prawns lor", I immediately replied. In which, he responded 'ya ya ya'.

1) It does not make economical sense (cents) for me to buy prawns as I will only be cooking it on one day of the entire week.
2) I only need 2 or 3 of it and I guess nobody in the right mind would want to sell that pathetic number to me.
3) I don't like to handle prawns. Kinda scary to remove the legs and stuff, if you ask me. :P

In any case, I do believe that prawns play an important role in making this soup even tastier. So feel free to add it to the recipe below. :)

  • 8 halves of Bittergourd
  • Button mushrooms
  • Corn cobs
  • Sliced Carrot
  • 1 Egg (beaten)
  • 5 cups of water
  • Ginger
  • Mock Meat (optional)
  • 1/2 tbsp concentrated chicken stock
  • 2 tbsp light soy sauce
  • 2 tbsp cooking wine
  • 1 tsp sugar
  • Salt to taste
  • 1 tsp seasme oil
1) Add concentrated chicken stock and ginger to water and boil
2) Add carrot, mushroom, corn cobs and Mock Meat
3) Add bittergourd
4) Add the remaining seasonings except for sesame oil
5) While the soup is boiling, slowly pour the egg mixture in and stir
5) Add sesame oil 1 minute before switching off the fire and serve


saoirse said...

Nice nice. I like bittergourd.

By the way, where did you post the tag ya? I can't find it. :)

Food Lover said...

I like bittergourd too. :) But only if it is cooked as a soup. :P

The tags are at the side?

danny kwok said...

try using frozen prawns...the freshness is locked