素酸菜汤 Vegetarian Assam Mustard Soup

Today, I am sharing this extremely appetizing vegetarian soup recipe which is as good as the meat laden version.  Once you try it, I believe you will go for a second serving. Enjoy!

今天跟您分享这道开胃即美味的素汤食谱。煮出来的汤富有浓厚的香味，一点也不褪色于含有肉的版本。您一旦尝试后一定会在添第二轮，好好享用吧！

素酸菜汤
Vegetarian Assam Mustard Soup

Ingredients 材料
(A)
650g Tomatoes 红番茄
180g Carrot 红萝卜
280g Pickled Mustard 酸菜
280g Tofu 豆腐 (cubed 切丁）
300g Corn 玉米
75g Assam Jawa 阿参糕
1 Honey Dates 蜜枣
1 Sour Plum 咸水梅
15g Ginger 姜 (Sliced 切片)
1 Lit Water 清水


(B)
1 Lit Water 清水
10g Ginger 姜 (chopped 切碎)
1 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 麻油
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Mushroom Powder 香菇精
Pepper to taste 胡椒粉少许


Directions 做法

Soak pickled mustard for 1 hour and drain. Cut into strips. Set aside.

酸菜泡浸一小时，沥干后切条状。搁置待用。

Wash and cut tomatoes, carrots to bite size. Set aside.

红番茄和红萝卜洗净，切块后搁置待用。

Cut corn into 3 parts. Set aside.

玉米切成3份，搁置待用。

Add 1 Lit of water, corn, ginger slices, 1/2 portion of all the cut tomatoes and carrots (A) into a soup pot and cook on high heat until boiling. Reduce heat to medium after adding 1/2 portion of  tofu and continue to simmer until the balance ingredients are ready to be added.

把1公升清水倒入汤锅煮滚，加入玉米块，姜片，一半的红番茄及红萝卜块继续焖煮。加入1/2份的豆腐丁后转中火继续烧热。

In another deep frying pan, combine and heat up the cooking and sesame oil (B). Stir in chopped ginger and saute till fragrant.

准备炒锅，倒入食油，麻油B烧热。拌入姜碎爆香。

Add the balance carrots and tomatoes. Stir fry with medium high heat for a minute. Add vegetarian oyster sauce (B), pickled mustard (A) and continue stir frying for another minute till combined. Add 1 Liter of water (B), balance tofu cube and assam jawa (A) into the pickled mustard soup mixture. Allow to boil for 10 mins before transferring the mixture into the earlier soup pot to combine.

把剩余的1/2份红番茄和红萝卜倒入， 用中火翻炒一分钟。拌入素蚝油(B)，酸菜(A) 后继续翻炒一分钟至拌匀。接着便加1公升清水(B)，其余的1/2份豆腐丁及阿参糕(A)混入酸菜汤内。继续焖煮10分钟后才转入汤锅与材料一起。

Add sour plum (A) and mushroom powder (B). Continue simmering the soup for 20-25 mins. Add pepper to taste.

再加咸水梅(A)和香菇精(B)，混匀后又继续焖煮20-25分钟。熄火前可加入胡椒粉调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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清润解热素苦瓜汤 Vegetarian Bitter Gourd Soup

With my husband's hectic traveling schedule and not drinking enough water for proper hydration, I decided to make him this soothing soup rich with cooling properties.
我丈夫因为工作的需要而时常出国公干，特别是这3月里在家的数日不超过一个礼拜。进来的气候炎热再加上工作上奔波我便为了他准备了这道清热的滋润汤解热。

This is my first time making this soup without the use of meat and we were pleasantly surprise with the outcome. To us, this vegetarian version taste better than the meat laden types which could sometime come with a foul aftertaste of dead meat.
这是我第一次尝试煮全素的苦瓜汤，煮出来的效果出乎意料的好喝，一点都不输给于用肉类焖煮的孤苦汤。现今不如以往，许多市场贩卖的肉都是冷藏而不新鲜，导致煮出来的汤带有腐臭的尸味。

If you are looking for something simple and yet nourishing then this is another soup option to consider.

你若是想尝试些简易即又滋养的汤食谱，那么这会是一道不错的选择可以考虑。

清润解热素苦瓜汤
Vegetarian Bitter Gourd Soup

Ingredients 材料

(A)
3 Medium Size Bitter Gourd 苦瓜

1 Large Carrot 红萝卜（大）

150g Chickpeas 鹰嘴豆

135g Vegetarian Burdock Meat Balls 素牛膀肉丸

10 pcs Chinese Mushrooms 香菇
3 pcs Dried Honey Dates 蜜枣干

1-1/2 inch Ginger 姜

3.5 Lit Water 清水

(B)
1-2 Sweet Corn 甜玉米
2 Tsp Mushroom Powder 香菇粉

1/2 Tbsp Salt 盐

Directions 步骤

Soak chickpeas overnight. Drain.
鹰嘴豆泡沉隔夜。洗净沥干。

Peel carrot and cut into chunks. Set aside.

红萝卜去皮后切块。搁置待用。

Slit bitter gourd in half lengthwise. Use a spoon to scoop out and discard the seeds and white inner flesh to remove much of the bitterness from it. Cut into chunks.
把苦瓜从长端切一半，用勺子舀出来去除种子和内瓤，同时也可以减少苦味。切块后搁置。

Soak Chinese mushrooms for 1 hour the drain till tender. Remove stem and set aside.
香菇泡浸一小时至软后沥干水份，去掉角的部份。搁置待用。

Wash and remove the outer skin of the ginger with a metal spoon. Slice the ginger and set aside.
用勺子把姜批刮净，洗净后切片。搁置。

Wash and drain dried honey dates. Set aside. 

将蜜枣干洗净后沥干搁置待用。

Thoroughly wash and squeeze out excess oil from the vegetarian mock meat before using.
把素牛膀素肉丸洗净， 尽量洗去素肉内的油脂才采用。

Transfer all of the above stated ingredients into the high pressure cooker fill with 3.5 liters of water and boil under medium heat for 40 mins until tender. Allow the cooker to sit for 30 mins to release the trapped steam before opening the lid.

然后把以上沥干的材料包括花生及鹰嘴豆一起放入高压力锅，再加入2.5至3升的清水以中火煲40分钟至鹰嘴豆熟透软化即可。之后让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.
再把汤及料转入另个汤锅。

Wash sweet corn and cut into 1/3 length. Add sweet corn into pot together with the soup.
甜玉米洗净切成3段后混入汤内。

Cook under medium low heat for 1 hour or more.

继续以中小火煲煮1小时或以上都可。

Season with mushroom powder and salt. Serve.
熄火前加入香菇粉和盐巴调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

健康八宝营养粥 Heathy 8 Treasures Porridge

I love eating congee ever since childhood days. It gives me co much comfort to gulp down a huge bowl of any type of warm congee and feeling the warm congee gliding its way into tummy. 
我自小就爱吃米粥。尤其是当那热腾腾的粥吃进嘴里后一股温暖的热粥滑入肚子里的感觉极之享受。

Today I am sharing this recipe to the porridge fans who also share the same food interest as me. In this recipe, I used lotus nuts instead of gingko nuts as I happened to run out of it. Either way, both of them have their nourishing and health properties which are commonly used in chinese cooking. The only set back to me is bitter after taste of the lotus nuts as compared to that of gingko nuts. All in all the porridge turned out as yummy as I hoped.
这道米粥食谱是分享给热爱吃粥的粉丝们。在这道食谱中我因家里缺货没采用白果而采用了莲子。莲子及白果都是各有自己的独特营养功效，也是时常用于中菜和甜品里边。唯一要注意的是莲子味带苦，你若介意的话还是用回白果较好。最后煮出来的成品一点都没有任何苦味而且还很好吃呢！


健康八宝营养粥
Heathy 8 Treasure Porridge


Ingredients 材料(A)

1 Cup White Rice 白米
1 Cup Brown Rice 糙米
8 pcs Chinese Mushrooms 花菇 (diced 切丁)
20g Lily Bulbs 百合
20g Gingko Nuts 白果／ Lotus Nuts 莲子

30g Peanuts 花生米
1 Medium Potato 马铃薯 (diced 切丁)
1 Medium Sweet Potato 地瓜 (diced 切丁)
100g Carrot 红萝卜 (grated 磨碎)
10g fresh ginger 生姜 (chopped coarsely 切碎)
2Lit Water 清水

(B) Seasoning 调味酱料
2 Tsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
2 Tsp Salt 盐
1 Tbsp Light Soy Sauce 酱清
Pepper to taste 胡椒粉


Method 做法
Combine white and brown rice together and soak overnight in the freezer. Defrost and drain.
白米和糙米洗净泡浸雪藏隔夜。除雪沥干。

Soak lily bulbs, peanuts and gingko nuts overnight in freezer. Drefrost and drain.
百合，花生米及白果也一样泡浸水里雪藏隔夜。除雪沥干。

Soak chinese mushroom for an hour to soften. Drain and dice.
花菇泡浸一小时至软后沥干，切丁。

Transfer 1.7 Liter water and the ingredients (A) into a pot and cook with medium heat until it starts to boil. Lower the heat and allow the porridge to simmer until cook and soften to your preferred consistency. Add sesame oil and stir to incorporate.

把1.7公升清水和一切材料A一起倒入汤锅以中火煮滚。把火调低再继续焖煮至米粥软化熟透及您喜欢的浓稠度。混入麻油，拌匀。

Continue to stir the porridge frequently to loosen it to prevent it from getting burnt. Stir in more water whenever necessary.
简中须不断匀松锅里的粥以免樵底。必要时就加多点清水。

Add seasonings till incorporated. Allow the porridge to simmer another 15 mins before serving.
搅入调味料再继续焖煮15分钟才熄火。
Notes :

The process of soaking the ingredients like rice, lily bulbs, gingko nuts and peanuts and freeze it overnight helps to soften the them thus utilize shorter cooking time. I personally like this method very much especially when its used in porridge cooking.
我采用这种泡浸水雪藏米，百合，白果及花生米隔夜的作用是协助食物快速软化而能数短烹饪时间。这是我时常取用来煮粥的方法。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

营养素ABC汤 Vegetarian ABC Soup

Are you a soup person? My husband is certainly one who loves to have soup to accompany any rice meal. ABC soup is one of the most commonly consumed soup in our household as it is rich in taste and it is packed with lots of nourishing elements.

你是不是个爱好饮汤的人呢？我丈夫就是一个需要有汤拌饭的饮食者。ABC汤是道含有着丰富的维生素ABC即又营养美味，也是家里时常都煮来喝的拌饭汤。

Today I am sharing this delicious vegetarian version which is free from onion and meat. My family prefer this version better than the original meat version. Feel free too try this out and revert back on your feedback.
我今天所分享这道全素即无葱无肉本版的ABC汤，其实也是家属较喜爱的版本应为实际味道并不输于非素食版本。您不妨试试看后与我分享您的看法。

营养素ABC汤

Vegetarian ABC Soup

Ingredients 材料

(A)

500g Carrot 红萝卜

525g Potatoes 马铃薯

400g Tomatoes 番茄

100g Pickled Szechuan Vegetable 榨菜

150g Vegetarian Burdock Meatballs 素牛蒡肉丸

1 Tbsp Peppercorn 胡椒粒

2pcs Dried Honey Dates 蜜枣干

3Lit Water 清水

(B)

1-2 Tbsp Tomato Ketchup 番茄酱

(C)

200g Tomatoes 番茄

(D)

1 Tbsp Mushroom Powder 香菇粉

Salt to Taste 盐

Directions 做法

Peel and cut carrots and potatoes into chunks. Tomatoes cut into 4-6 sections. 

红萝卜和马铃薯去皮切块。番茄切成4-6等份。

Dice and soak pickled szechuan vegetable for 30 mins. Drain.
榨菜切丁后浸泡半个小时。把水倒掉。

Wash vegetarian meatballs thoroughly and scald briefly with boiling water to remove excess oil. Drain.

把素肉丸彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.

将材料A放入高压力锅以中小火煮40分钟以上。

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.

熄火，再让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer 1/3 of the soup with ingredients into a blender. Add tomato ketchup (B) into the mixture and pulse blend for 10-15 seconds.
从高压力锅取出1/3份汤和料放入混合器，再混入番茄酱B后一起以混合器搅拌10-15分钟即可。

Transfer the blended soup mixture together with the balance soup with ingredients from the pressure cooker into a deep pot.  Add in (D) cut tomatoes and bring the pot back to simmer with medium low heat for 30 minutes or more.
又把搅碎的汤料及之前高压力锅里其余的ABC汤料一起转入另个汤锅。加入D番茄块再继续以中小火焖煮30分钟或以上即可。

Season with mushroom powder, salt and pepper. Serve.

熄火前加入香菇粉,盐巴与胡椒粉调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

冬瓜素肉蜜枣汤 Vegetarian Winter Melon Soup

Winter melon, also known as White Gourd is a popular vegetable used in Chinese cuisine for making soup and stews.

冬瓜，又称为东瓜，是个经常用于煮汤及受欢迎的中餐菜肴。

It is rich in vitamin C, B1, B2 and other minerals which packed with wide phyto-nutrients and medicinal properties ranging from reducing water retention, contingency, heat waves, body detoxification and promotes digestions. In certain medicinal practices, it is also used to assist weight management as it also strengthen our pancreatic functions in regulating blood sugar.

冬瓜含有丰富的维生素C，B1，B2 及广泛的植物营养素而被中医看重于冬瓜的药物功效。冬瓜有清热解毒，去水肿通力小便之功效。此外它在医学疗法上也普及用于减肥上，通过增强我们的胰岛功能控制血糖，以免糖转为脂肪。

冬瓜素肉蜜枣汤
Vegetarian Winter Melon Soup

Ingredients 材料
(A)
150g Chickpeas 鹰嘴豆
25g Dried Mushroom Stems 香菇丁
200g Vegetarian Mutton Meat 素羊肉
6pcs Red Dates 红枣
2pcs Dried Honey Dates 蜜枣干

1-2 Sweet Corn 甜玉米 (optional)

3.5 Lit Water 清水

(B)
600g Winter Melon 冬瓜

(C)
1/2 Tbsp Mushroom Powder 香菇粉

2 Tsp Salt 盐
Pepper 胡椒粉

Directions 步骤

Soak chickpeas and mushroom stems for 5-6 hours. Drain.
鹰嘴豆与香菇丁泡沉5至6小时。洗净沥干。

Peel and cut winter melon into chunks.
冬瓜去皮切块。

Wash vegetarian mutton meat thoroughly and scald briefly with boiling water to remove excess oil. Drain.
把素羊肉彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.
将材料A放入高压力锅以中小火煮40分钟以上。

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.
熄火，再让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.  Add in (B) winter melon and put the pot back to boil for 30 minutes.
再把汤及料转入另个汤锅。加入B冬瓜块再继续以中小火焖煮30分钟以上至冬瓜软化即可。

Season with mushroom powder, salt and pepper. Serve.
熄火前加入香菇粉,盐巴与胡椒粉调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.