Wednesday, August 06, 2008


Th making of most soups is a cinch... there's not much mystery to it: Have a stock base, then add anything you want it to be. The more distinct flavor of the ingredient used is usually the one that dictates the taste (stating the obvious).

I'm no nutritionist, and am completely clueless as to the properties each ingredient is good for. I just drink soup for the sake of having something to clear the palate, and eat for the sake of eating, and enjoying it to the hilt. However, this soup is one helluva bitter concoction to swallow for some people.

1 Liter of Chicken Stock •
80 gm. of Bitter Gourd • 2 Dried Mushroom (Soaked)
• 1 Egg White

Cut the gourd in half, and scoop out the seeds and the white mould.
Sprinkle the white membrane with salt. The helps dispel liquid from the gourd. Let it sit for 15 minutes before rinsing them..
Dice the gourd into small bits. Do likewise to the soaked dried mushroom.

Bring chicken stock to a boil (I used those ever ready stock from the pack). Add the diced mushroom to be simmered for 10 minutes. Afterward drop the chopped gourd into the soup under medium heat and simmer for another 10 minutes.

Thicken with cornflour slurry (1 tbsp. cornflour to 2 tbsp. of water).
Lightly beat up one egg white, and pour into the soup.

Turn off the fire, and swirl around the soup with a folk to loosen the egg white. (If I had 4 hands [2 for the camera], I would swirl and pour at the same time.)

Add salt to taste, garnish and serve.


suituapui said...

Looks sharks' fins soup! Must try one of these days! Maybe I'll garnish with salted egg yolk...

Kong-Kay said...

wa-lau-à, salted egg yolk some more... no wonder, everything is small portion to you.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


  © Blogger template Webnolia by 2009

Back to TOP