lotus root soup + steam fish

The high costs of ingredients in my estate’s market has driven me to get my supply of fresh goodies from Toa Payoh at 2/3 the price here. I would take a lift in my FIL’s car to Bishan MRT Station and join the others on their trainrides to work. I like it! Hehe. Being the odd one out, I am ALWAYS amused. ME in my T-shirts, berms and flip flops vs THEM in dresses and heels.

OK. Back to the market. My conclusion is this, Jurong is STILL the CHEAPEST. Alas, Jurong is on the other side of Singapore. Sigh. Since Toa Payoh is an established estate with MANY elderly residents, the prices are pretty reasonable. In fact, the stalls are all manned by old aunties and uncles in their 60s-70s! For one particular stall, the uncle was so old, you queue to pay whilst he slowly lifts each basket of veggies to weigh!

So here it is! My fresh buys from Toa Payoh’s Wet Market.

LOTUS ROOT SOUP

lotusrootsoup

INGREDIENTS

> 600g Pork Bones (or chicken)

> 10 Dried Red Dates & Wolfberry

> 3 Dried Oysters

> 1 Lotus Root (10cm diameter, 20cm length)

> 2 Litres Water

> Salt to taste

Put the pork bones into a pot of water and bring to a boil. Boil a further 5 mins to remove the blood. Wash the cooked pork bones and scrape off any traces of blood. Discard used water. Prepare another 2 Litres of water and place the pork bone into the pot. Bring to a boil. Add the sliced Lotus Root, Red Dates, Wolfberry and Oysters and boil another 30mins-1hour. Simmer on low fire for a further 4 hours.

If the soup tastes bland due to excess water, just increase the boiling time to intensify the flavours.

The Lotus Roots sold in the markets are covered in mud. Just wash the mud off, peel the skin off the root and slice.

STEAM FISH

steamed fish

INGREDIENTS

> Fresh Fish  (check with the Fishmonger which to steam or fry)

> Salt

> Chinese Wine

> ‘Old’ Ginger (sliced)

> Spring Onions (cut to 1 inch length)

> 1 tbsp Light Soya Sauce

> 1 tsp Sesame Oil

Clean out the gills and all. There is a huge vein running along the rib of the fish which you can see from the opened belly. Make sure that vein is removed (before freezing as well). This would remove the fishy smell from the fish. Rub salt over the fish. Drizzle Chinese Wine over. Stuff Ginger slices and Spring Onions into the fish stomach. Plate the fish. Lay the remaining ginger slices and spring onions above and below the fish. Cling wrap and refrigerate until use.

Boil water in a wok or other steaming appliance. After the water has boiled, place the plate of fish into the wok and steam for 7-10mins (depending on the size of the fish). Poke the fish with a fork. If the meat comes loose easily, it is cooked. Drizzle Light Soy Sauce and Sesame Oil over. Garnish with chopped onions, chinese parsley, fried garlic or fried onions. Serve.

Fresh fish – Choose fishes with bright clear eyes, bright red gills (when you lift the gills) and firm meat.

Tell me how it goes!

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2 Responses to “lotus root soup + steam fish”

  1. m Says:

    = D now i know why ur friend says that you take ages to cook dinner! the food has to wait for all those nice photo shoots to fin!
    looks yummy = )

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