I love soup! When I think of soup, one word comes to mind – comfort.
They are a definite must during the super cold and gloomy days. Soups are the one thing I think of when I feel physically drained and especially when I’m down with the flu. After 8 weeks of work, I think my body is begging me to take a break and to have a good rest. Thank goodness the holidays are here! (: Unfortunately, I caught a kid-bug from school and am down with the horrible flu. This fluctuating weather in Melbourne definitely is not helping. Super cold in the morning and cold at night.
Back home, every dinner included a bowl of soup. Even though it was never cold in Singapore, soup was a necessity to begin and/or end the meal. The Mr is cantonese, so before starting his meal, he had to have a few sips of soup. As for me, I’m Hakka, and have our soup at the end of the meal. So as you can tell, soup is very important in our culture.
Grandma’s pig stomach soup! noms!
One of my favourite soups is pig stomach’s soup. My grandma would always cook a whole huge pot for me when I am back in Singapore. This and stewed pork knuckle. Just thinking about it makes me salivate! The other soup that makes the top of my list is salted vegetables duck soup! My mum would make this occasionally and I would happy slurp down 2 big bowls of it!
We had a craving for it and decided to buy a huge duck from Costco. So the Mr deboned the duck and cut the carcass into a few pieces. I reserved the duck breast for future use and used the rest of the duck. It was my first time cooking it, so I was a little uncertain about how it would turn out. But with chinese food, alot is about trail and error. So I did! haha Thank goodness, it turned out well and tasted quite close to the one mum makes! yippee!
Salted Vegetables Duck Soup (An Original Recipe by Food Made With Love)
1 duck, deboned and cut into pieces (I kept the duck breast)
2 tomatoes, quatered
5 cloves garlic, chopped
6 dried shitake mushroom, rinsed and soaked (reserve the water)
1 can button mushroom (or any other mushroom you want)
1 packet of salted mustard greens*, soak in water for 30 mins and cut into big pieces
2 tbs vegetable oil
2 tbs shaoxing wine
1 tbs light soy sauce
1 tsp ground white pepper
1) Heat a big soup pot over medium-high heat and add the vegetable oil. Fry the garlic till fragrant. Careful not to burn the garlic or the soup will have a bitter taste.
2) Add the duck and fry till the skin is nice and brown, add the shaoxing wine and the water. Allow it to come to a boil. Skim the foam off the top to make sure the stock remains clear. Once the foam is skimmed off, add the tomatoes and the salted mustard greens. Cover the pot with the lid and simmer over low heat for 30mins.
3) Add the soaked shitake mushrooms and the water. Add the light soy sauce and pepper, adjust according to your preference. Add the canned button mushrooms and simmer the soup for another hour or more. Check every now and then to make sure the soup is not over-reduced.
4) Serve with steamed rice or quinoa and ENJOY! (:
* Salted green mustard can be bought at any asian supermarkets. Remember to soak it for at least 30mins as it might be a bit too salty. Do also note that there is a sour version of this. The packaging looks similar, so read it to make sure its the salted one!
** You can also add some pork bones or chicken bones to add more flavour to the soup! If you do, you can just use half a duck and keep the other half for something else (: