烤鸭萝卜汤 / Roast Duck With Radish Soup

很想念无锡烤鸭馆的烤鸭和店家后来上的鸭架萝卜汤，那汤有烤鸭的香气，加上清甜的萝卜，真的好喝！

我去买了半只烤鸭回来炖这款汤，炖好的汤热乎乎、香喷喷，边喝汤、边吃肉吃萝卜，美哉！

材料：

半只 /600 克 烤鸭，砍成6 大块

1 条 /600 克  萝卜，切滚刀

6 粒               红枣

2 粒               无花果

少许               胡椒粒,拍碎

1.5 公升         水

调味

适量               食盐

做法：

1. 将以上材料放入电锅中，外锅加一杯水（份量外），盖上锅盖，按下开关，待开关跳起，外锅再加一杯水 （份量外）再按下开关煮一次，跳起焖20分钟后，加入盐调味即可。

注：我这次用电锅来炖汤，炖煮出来的汤很清爽。

I miss the delicious Beijing roast duck that I used to have in one of the famous restaurants in Wuxi . And a hearty and flavourful soup,made with the left over roast duck carcass and radish is served at the end of the meal.

I bought half a roast duck and double boiler it with some radish to satisfy my cravings.

Ingredients :

1/2  /600 g  Roast duck, cut into 6 pieces

1 pc/ 600 g Radish,cut into pieces

6 pcs           Red dates

2 pcs           California figs 

Some           Peppers,lightly crushed

1.5 liter         Water

Seasoning:

Salt to taste

Method:

1. Place the above ingredients in a double boiler pot, fill the steaming pot with 1 cup water and switch on to cook. When the switch pops up,refill with another cup of water into steamer and switch on to cook again.

When the switch pops up again , let the soup simmer for 20 minutes and season with salt to taste.

Note: The double-boiled soup is clear and has a nice roast duck flavour with juicy and very comforting sweet taste from the radish .

莲藕珍珠豆汤/Lotus Root And Cranberry Beans Soup

这款汤是我们家的家常便汤，简单易做，有汤、有菜、有肉，不仅营养齐全了，味道也很棒喔！

This is a simple and easy soup to cook, it has protein (the meat) and fiber ( the veggies )that is nutritious to create a tasty meal.

材料 ： Ingredients

500 g 鸡腿，切块,汆烫，备用  Chicken drumsticks, cut and blanched

1/2  tsp 胡椒粒  white peppers

200 g 莲藕，削皮，切片  Lotus root, peeled and sliced

100 g 珍珠豆  Cranberry beans

2～3 pc 红枣  Red dates

2 pc  干贝   dried scallops

1 小把 枸杞  Goji berry

2 ～2 1/2 cups 水. water

作法： Method

1)汤锅加水烧开， 加入全部用料，(除了枸杞子)。

Bring the water to boil and add in all the ingredients except the goji berris.

2) 撇去浮末， 转小火煮1 1/2 小时。

Skimming off the foamy scum on the surface of the soup, then cook,with low fire for 1 1/2 hours.

3)加入枸杞子和盐调味。

Add in the goji berries and salt to taste. Serve.

三文鱼头味噌汤

三文鱼头味噌湯美味健康又易做，很适合忙碌的上班族和在外求学的学生，只需要半个小时，一锅热腾腾的汤就煮好了。你可以配着米饭吃，也可以加入乌冬面一起烧来吃。

材料：

1 个 三文鱼头（大约350g）用少許盐、黑胡椒粉 和1大匙料酒腌制一会

2～3片 姜

1 根 大蒜，斜切段

1 个 红萝卜，切块

适量 大白菜，切块

少许 裙带菜，用水稍微冲洗

少许 蘑菇，切片

1盒 嫩豆腐，切小块

1小匙 堅魚粉

1大匙 味噌

1大匙 味霖

4杯 水

做法：

1. 把水烧开，加入姜片、大蒜、红萝卜、大白菜、群带菜和鲣鱼粉，煮开后转小火煮5分钟。

2. 取一些热汤调稀味噌和味霖，备用。

3. 加入鱼头 和 蘑菇，以小火煮约3分钟。

4.把汤熄火后加入豆腐和调稀的味噌拌匀。

5. 撒上一些青葱即可食用。

Salmon Fish Head Miso Soup

This is another miso soup recipe that is deliciously healthy and easy to cook .

Ingredients :

1 Salmon fish head , marinade with some salt, black pepper powder and sake 

2~3 pcs Ginger

1 Leek, sliced 

1 Carrot, cut into pieces

Some white cabbage, cut into pieces

Some wakame seaweed,lightly wash 

Some button mushrooms, sliced 

1 block Silken tofu, cut into pieces 

1tsp Dashi powder

1tbsp Miso

1tbso Mirin

4 cups Water

To make :

1. Boil the water and add in the ginger,leek,carrots,white cabbage ,seaweed and dashi powder, let it come to a boil and lower the heat to cook for 5 minutes.

2. While the soup is simmering , place the miso and mirin in a bowl and thin with some hot broth.

3. Add the fish head and mushroom to the soup and simmer for about 3 minutes.

4. Off the heat and add the tofu and miso mixture  to the soup,adjust the seasoning.

5.Garnish with some chopped spring onion before serving 

营养蔬菜汤

这款老少皆宜的蔬菜汤营养丰富，清淡美味，是马来西亚地区家喻户晓的家常便汤，也被称为懒人汤，呵呵！

材料：

4 副 鸡架

4 粒 干贝

2 liter 水

4 片 姜

少许 胡椒粒

1 条 玉米，切块

1 条 红萝卜，切块

1 粒 洋葱，切块

2 个 土豆，切块

3 个 番茄， 切块

1 片 香叶

调味

1 小匙 食盐

做法：

1. 将鸡架洗净，入沸水锅汆烫去除血水。洗净，控干备用。

2.干贝也稍微过水洗净。

3. 将鸡架，干贝，姜片，胡椒粒和水放入高压锅煮50分钟。

4. 将煮好的鸡汤滤去所有杂质，将汤倒入汤煲里。

5.将切好的蔬菜和香叶加入汤煲里烧开后转小火煮30 分钟，加入食盐调味后就可食用了。

Chinese Vegetable Soup 

This is s very simple and common soup among Malaysians. This lip-smacking delicious, healthy and clear soup is sometimes referred to as "lazy soup"  Ha ha ..

Ingredients :

1.5kg Chicken carcass

4 pcs Dried scallop

2 liter  Water

4 pcs Ginger

Some white peppercorns 

1 pc Sweet corn

1 pc Carrot

1 pc Big onion

2 pcs Potatoes

3 pcs Tomato

1 pc Bay leave

Seasoning

1tsp Salt

Method:

1. Wash and clean the chicken carcass, place them into a pot of boiling water to cook for about 5 minutes.  Rinse  under running tap water and drain.

2. Place the carcass and washed scallops,sliced gingers ,peppercorns and water to the pressure cooker and cook for 50 minutes.

3. Strain the stock and discard the solids. Pour the chicken stock to another stock pot with the cut vegetables and bay leave and bring to a boil, then simmer for about 30 minutes.

 4.Season with salt to taste and enjoy .

文蛤味噌汤

文蛤味美鲜甜，不必特别熬高汤，只用清水和一些简单的调味料就能煮出一锅营养又香喷喷的汤了。

文蛤味噌汤

材料：

500g 文蛤，泡淡盐水4～5小时吐沙，洗净

4～5片姜

1包 金针菇，洗好去头

1盒 嫩豆腐，切小块

5g 海带芽，剪小段

1tbsp 料理酒

1tbsp  味噌

5cups 水

温馨提示：不同品牌味噌咸度不一样，味道要先试过，再酌量调整

做法：

1.把金针菇放进一锅烧开的淡盐水中稍微煮一煮，捞出来马上泡在冰水里，控干水待用。

2.取另一锅里放水烧开，加入姜片，料酒和洗净的文蛤煮3分钟。加入海带芽和金针菇小火烧开。

3. 取一些热汤调稀味噌。

4.把汤熄火后加入豆腐和调稀的味噌拌匀。

5. 撒上一些青葱即可食用。

Clam Miso Soup

Shellfish are so flavourful that a little seasoning is all that is needed to make a rich broth.As miso varies in saltiness,adjust the amount of miso to your preference.

Ingredients :

500g Clams, let stand in salted water for about 4~5 hours to allow them to expel sand

4~5pcs Ginger

1pkt Enoki mushroom,cut away the root cluster

1 block Silken tofu, cut into pieces

5g Wakame seaweed,cut into 4cm lengths

1tbsp Cooking wine

1tbsp Miso

5 cups Water

To make :

1.Parboil the mushroom in lightly salted water ,then plunge into cold water.Drain.

2.Combine the clams ,ginger and wine to a boiled soup pot and cook for 3 mins .Add in the wakame seaweed and mushroom in the broth and simmer for a while .

3.While the soup is simmering , place the miso in a bowl and thin with some hot broth.

4. Off the heat and add the tofu and miso to the soup,adjust the seasoning.

5.Garnish with some chopped spring onion before serving