Soup Therapy

Many of us grew up with homemade Chinese soups at our dinner table. We recently bought a thermal pot (Gourmet Cook brand, 5-litre) to continue enjoying such soups, the health benefits/nourishment and comfort - minus the hassle of having to watch over the fire and having to keep a look-out for the girls (we've an open kitchen). This cooking method allows for a full release of flavour by slowly cooking the ingredients while still ensuring the meats and vegetables retain their shape and texture. Due to a shorter actual heating time, less gas is used as well. And it can be quite a chore having to think of what to have for dinner on weekdays (kinda end up eating almost the same stuff), so taking soup as a main meal is a much welcomed alternative and also for weight management (a reduced intake of the last meal of the day).

We have commenced on taking Chinese soups for dinner on 2-3 weekdays. These are pre-cooked by Grimlock during the weekends using the thermal pot. He stores them away in small pots in the fridge and we heat up the soup when we want to have it. It may really be healthier because we would scrap off the hardened oil molecules before heating up the soup.

Grimlock scouts the Internet for the recipes and from his mom. He does the planning, marketing and preparations :) .

Whelk (the white slices on the left) with mushrooms, dried scallops and chicken thigh:

ABC soup with macroni:

A1 Bak kut teh (pork ribs soup) - Grimlock followed an Internet recipe and added mushrooms:

One of my all-time favourites, watercress with pork ribs soup:

Watch this space - I shall upload photos of other Chinese soups whipped up by Grimlock.