Thursday, October 16, 2008

Carrot Onion Soup

The best method to clear up old vegetables in the fridge, instead of throwing them away, is to make SOUP! I had a very delicous Carrot Onion Soup in a Christmas Market in Dresen (Germany). It was very lovely. So, with 3 pieces of old carrots in the fridge, which don't taste good for frying, I decided to make this soup!

Ingredient (4 servings):
3 pieces Carrot
1 whole onion
1 chicken stock cube
1 tablespoon butter
1 tablespoon Dill
1 litre water


1. wash & peel the carrots, cut into big pieces, put inside a pot.

2. wash & peel onion, cut into 4 pieces, also put in the pot.

3. add one litre of water, chicken stock cube, butter & dill all in the pot, bring to boil, then cook for 30 mins with slow heat.

4. turn off the fire. when the soup cool down, pour everything into a blender and blend till smooth.

5. pour the blended soup back into the pot, and cook for another 15 mins under slow heat.

Cooking Tips:

  • I don't like to put flour into soup. To make it thicker, you can add more carrots. If you like to thinner (more soupy), then add some more water to dilute it.
  • carotene is oil soluble, but not water soluble. It's good to add oil when cooking carrots, so that the carotene will be easier for the body to absorb.

Tuesday, October 14, 2008

Roasted Portabello Mushrooms with Garlic, Butter & Cheese

Meaty portobellos are topped with garlic, butter & cheese. Great for appetizers. It is very simple & easy to make! I made it last week and even my 11-year-old neice love it!


6 Portobellos Mushrooms
3 garlic cloves, finely chopped
Spread Cheese
Dried Basil Leaves (optional)


  1. Wipe mushrooms clean and remove stems.

  2. Preheat oven or toaster oven to 220 degrees C (425 degrees F).

  3. Place mushroom caps, gill side up, on baking sheet.

  4. Brush butter on each cap.

  5. Put garlic on each cap, then spread cheese to fill the cap .

  6. Bake for 25 minutes, or until cheese is fully melted.

  7. Sprinkle with basil and serve (optional).

Mother's Recipe: Soya Sauce Chicken

Today suddenly want to eat Soya Sauce Chicken, so I tried out this recipe from mom. It turned out great!


1 Whole Chicken
5-6 slices Ginger
4 pieces Shallot (peel & cut into half)
1 cup Water
1/2 cup Soya Sauce
1/2 cup Rice Wine
1 piece Anise
1/2 tea spoon Salt
1 table spoon Oil
1 cube (about 5x2x1 cm) Black Sugar Cube (can be replaced by rock sugar)

1. Wash & clean the chicken. Cut and throw away its head, neck, ass and fat part. Then cut into 6 big pieces.

2. Throw in Shallot, Ginger, Anise, Black Sugar & Water into a pot, bring to boil.

3. Mix Soya Sause, Rice Wine & Salt in a bowl, pour into the pot after the water boil, turn to slow heat (simmer).

4. While boiling the sause, use high heat to heat up a wok with oil, seared the chicken for 5 minutes (each side around 2.5 minutes), until it's skin turn golden yellow, half cooked.

5. Throw chiekcn into the boiled Soya-Sause-Pot, bring to boil.

6. Cover the pot, boil for another 3 minutes.

7. Switch off the fire, and let it simmer for at least 20 minutes. The longer you simmer the chicken, the deeper in taste. Best result is over one hour.

8. Cut the chicken into small pieces when it's cool down. Boil remaining Soya Sause, and pour ontop of chicken when serve.

  • To chicken taste tender & moist, Do not use strong heat to boil the chicken, it must be simmer.

  • Don't put the Soya Sause in the pot too early, or else it will burn.

  • If you want the chicken looks darker in color, add some dark Soya Sause.

  • Can use a scissor instead of knife to cut the chicken when serve, or tear out the meat by hand.