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Add minced/chopped chicken, stir until chicken is half cooked and does not clot. Add soy sauce, oyster sauce, tomato sauce, little bit pepper and water. Stir well. Allow to boil. Add all the vegetables and stir well. Put the lid on. Cook for about 2 minutes or until vegetables half cooked. Add corn or tapioca starch.
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With egg yolk. 1 egg yolk per cup of soup should be enough. Beat the egg yolk until it's a mixture. Don't add the egg directly to the liquid; instead, add some of the soup to help warm up the beaten egg mixture before joining it in with the pot. This will ensure the egg yolk mixes properly with the soup.
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Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes. Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes.
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3. Place the beef, garlic, fried shallot, baking powder, beef stock powder and egg into a large mixing bowl. Mix well to combine with your hands. Next, add half the cornstarch and mix through, then half the ice water and mix again. Repeat with the remaining half of the cornstarch and ice water.
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Stir in the homemade spice paste and bay leaves into the pot. Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste. Turn off the heat and strain the broth. Place some cooked vermicelli, egg, and shredded chicken in a bowl.
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Boil the water over high heat. In another pan, heat the cooking oil over a medium flame, and saute the garlic paste until fragrant (around 2 minutes). Add the sauteed garlic paste into the boiling water, cook for around 5 minutes over medium heat. Add the salt and the mushroom stock. Add the carrot, potato and french beans.
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Once the oil is hot, fry the potato pieces until golden brown. Drain and set aside. Set the frying oil aside. Heat 1 tablespoon of frying oil in another pan and brown the ground beef (or pork) with ½ teaspoon of salt and ½ teaspoon of ground white pepper until the meat is completely cooked. Stir well during cooking.
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Throw away the ginger and pandan leaves. Set the soup aside. Peanut filling: Grind the peanuts and 1 tbsp granulated sugar in a grinder until fine, set aside. Glutinous rice ball: Using a spoon, mix well: the glutinous flour, tapioca flour and a pinch of salt, in a bowl. Add the warm water to the flour mixture little by little while mixing it.
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Watch the BBC Good Food cookery team show you how to make a basic soup that you can adapt to suit the ingredients you have in your kitchen storecupboards.Tip.
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1. Put the meat and seasonings in a saucepan with water. Place the meat, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, and 6 cups of water in a large saucepan. Put a lid on the saucepan and place it on the stove over high heat. It's necessary to thoroughly cook the turtle meat before using it in the soup.
HOW TO MAKE SOUP YouTube
2 Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute. 3 Pour in the canned tomatoes and their juices and the stock/broth. 4 Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil.
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Stir together pandan juice/extract, flours/starches, and lye water (if using) in a soup pot. Turn the heat on to medium, keep on stirring until it turns into a paste. Lower the heat to low, stir the paste for another 5 minutes.