The Soup Queen

Here are some soup recipes you can try. For all soups, remember to blanch the meat first to get rid of its oil and blood. Bring your pot of water to boil before you add the meat and herbs/vegetables. Simmer on high heat for 10 minutes (do not close the pot lid). After 10 minutes of rapid boiling, close the lid and lower heat so that your soup can simmer for 2 hours undisturbed. Lastly add salt for seasoning. Turn off heat and let soup mellow for 30 minutes before serving warm with rice. Papaya Soup Nourishes lungs and improves skin texture 1 cob sweet corn 19 gm dried white fungus, soaked and drained 1 papaya, 450 gm shin of pork, 450 gm Dang Gui Soup Expels dampness, nourishes spleen and yin 1/4 slice dried tangerine peel 19gm dang gui 12 gm fox nuts 600gm shin of pork 1 slice ginger Lotus Root Soup Promotes blood cell regeneration, whitens skins and improves skin texture 600gm shin of pork 19 gm fox nuts 57 gm dried lotus seeds 38 gm small red beans 450 ...

I've missed my soups and yes, my blog! Business has been really good so much so that work, meetings, hiring, and the whole circle of stuff has taken me away from this blog. I've had guilt pangs!I've felt terribly guilty! When work gets to me (and I get very stressed sometimes), we eat out although I can rightly say that cooking is therapy for me. When I cook, I get into this 'zone' of self-reflection and peace. I talk to myself sometimes when I cook. It actually makes me happy. But when I get home too late (sometimes past 8pm), it's sometimes too late to thaw chicken or fish so cooking gets abandoned. I tried making lots of soup and freezing it but nothing tastes like freshly made soup. When I move to our new place (which hopefully happens soon as I am practically living in an apartment full of cartons, ready for packing!), I have a brand new kitchen for more soup experimentation. Plus I get a brand new refrigerator too. So long to the old faithful clunker of a...