Seth is getting to be a true blue Cantonese boy! The mushroom soup I prepared triggered his appetite for all other forms of soups! I’ve been cracking my brain for different soup recipes to go with his meals and it’s really rewarding to see his response! But alas, he would scream for soup over his food! Sometimes, I’ve got to finish feeding all the soup before he will eat his dinner! Aiyo, such westernised style! Soup before food!
Reminds me of the time I brought my Grandma for coffee at Burke’s cafe in town long ago. The people at the table next to us were having their meal and soup was served first. They proceeded to finish up their soup, whereby she said, “These people so weird. They are finishing their soup before the main meal comes. Later no more soup to go with the food.†=p
And so, due to the jams on the causeway, we have not gone back to KL for the past month. I’m starting to miss the yummy soups my mother-in-law makes. Therefore, being the dutiful Cantonese daughter-in-law that I am, I whipped up a copycat version of MahMa’s soup for Seth! (Sans meat and dried oyster, but equally tasty!)
Cantonese Lotus Root Brew
– lotus root, washed and sliced
– fresh mushroom, diced
– dried scallops
– ginko
– wolfberries
– dried and pitted red dates
– onion, sliced
1. Place all ingredients into slow cooker and brew for 4 hours. BINGO!
And seeing that I am a beef lover, Seth is not getting enough beef! Decided to cook him some stew before he starts biting!
Beef with Taro Stew
– minced beef
– taro/yam, diced
– carrot, sliced
– celery, diced
– coriander, chopped
– 1 egg
– onion, sliced
– olive oil
– vegetable stock/water
– herbs: oregano, rosemary
1. Marinate beef with herbs and refrigerate overnight.
2. Heat up olive oil in pan. Toss taro in pan till browned with a slightly crisp exterior. Place in slow cooker.
3. Stir fry celery and carrots in pan for 5 min nand transfer to slow cooker.
4. Oil pan and heat. Add onion and fry till slightly brown. Add beef and fry till browned. Crack an egg and stir into beef. Place in slow cooker.
5. Throw in coriander and add stock to cover ingredients. Add more stock if you want more gravy.
6. Slow cook for 3 hours. Serve warm.
Taro Finger Cubes
– leftover taro/yam from above dish, diced
– herbs: oregano
– spice: cumin powder
1. First toss cubes in a pan till slightly dry. (Optional: To prevent sticking in oven)
2. Place cubes on aluminium foil in baking try, nicely spread out.
3. sprinkle herbs and spices and mix well.
4. Bake on 150 degrees for 30 min. Check to see that exterior is slightly hardened but interior is moist before removing.
5. Serve as finger food or spoon training!
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