I think this is the longest break I ever took. Hopefully it wouldn't happen so often. Sudden rush of emotions and work madness didn't help. As a result, I could only stare blankly at the screen, not knowing what to do. Fortunately, after blogging for a while, instincts take over whenever I finish cooking a dish or completed an order, else there will be no pictures. Not sure if this is considered a boon or bane as this has resulted alot of backlogs, all sitting comfortably in the draft box, waiting for the text to be fit for posting. Of course, there will always be distractions like the Facebook farming stuffs. Facebook is a such a convenient platform to post anything and reach out to an audience. More importantly, you don't have to write much. As such, I have become lazier. It is not a good sign. Though picture speaks a thousand words, some memories, like recipes, have to be captured in words to be shared with loved ones.
I'm back with more recipes which I tried during this period. I will also be posting some pictures which I took when I went for my long walks, away from the maddening crowd, thinking and keeping my sanity. As usual, I am only armed with my camera phone so pictures might not do justice.
Back to the soup. This soup was what I read about during my late teens when I was addicted to Chinese romance novels. I managed to re-create the soup based on the descriptions and it was really easy. I came to know that this soup is quite common in Taiwan, kids take to it quite well. So I experimented on my kids years later.
Corn Soup (玉米浓汤)
1.7 litres Chicken Stock
380g pack Del Monte Sweet Corn Cream Style
380g pack Del Monte Whole Kernel Corn, drained
150g Enoki Mushrooms, sectioned into halves or third (depending on length)
Salt and Pepper to taste *(No salt is required if you use commercial chicken stock or you have already seasoned your homemade stock)
100 ml Water
4 Tbsp Potato Starch (3 Tbsp is you prefer less thick)
150g Ham, diced
3 or 4 eggs, beaten
Garnish (optional but recommended)
Chopped Spring Onions
1) In a pot, add chicken stock and 2 types of corn. Bring to a boil.
2) Add in Enoki mushrooms, stir for about 3 to 5 minutes. Add salt and pepper if required. Lower heat. Mix starch solution, pour slowly into soup and stir till thickens.
3) Add in ham, drizzle eggs on the soup. Wait a short while before stirring again.
4) Serve with garnish.
Easy peasy, almost effortless and you can have your soup ready in no time. Letting the eggs to rest a while in the soup before stirring gives you chunkier bits of egg drops. This recipe will yield quite a big pot of soup. My kids and I are 'soup-people', so usually we have seconds. Also, I will also save it for next day's breakfast. The original recipe does not call for enoki mushrooms. I added them based on a couple of factors; one of them is adding texture. After cooking, the enoki mushrooms do not lose their crunch. I'd like to think of it as a substitute to sharks' fins. I occasionally attend vegetarian banquets and they usually substitute sharks' fins with 'tang hoon'. While it does resembles sharks' fins, the texture is nowhere near. So I told Ah Girl that this is mommy's 'poor man sharks' fins soup'. She then went on telling me why we shouldn't eat sharks' fins, to my delight. Seems that they are teaching eco-awareness early in school now.
Potato Cheddar Guinness Soup
1 day ago