Comments on: A Special Kinda Soup

By: Sara

Sara — Wed, 11 Nov 2009 16:32:44 +0000

Hi Mama Bok!! can you tell me where to look for your p/w please!!
Thank you very much!! Luv you!!

By: kim

kim — Tue, 10 Nov 2009 23:24:47 +0000

i love this lotus soup with pork ribs…. That’s how we cook it…

By: Clarisse

Clarisse — Tue, 10 Nov 2009 20:21:31 +0000

I love lotus soup

By: maddie

maddie — Tue, 10 Nov 2009 17:21:29 +0000

hi, can you pls respond

By: Sara

Sara — Tue, 10 Nov 2009 17:06:04 +0000

Hi Mama Bok!!! Thank you for your reply. I’m okay here in KL, and I wish you and your family best of health and happiness. Any special recipe for Christmas? By the way, can I have the p/w to Beyond TROC? My email: sarahchoong@gmail.com Thank you very much!!! Sara

By: Laura

Laura — Tue, 10 Nov 2009 10:39:54 +0000

I like it lotus root in soup but like Susane’s suoup it is full of red bean, water chestnuts and chestnuts (more of this when I do it, the soup is a lot sweeter!) but I prefere to eat mine rather than having it in soup.

It is usually stir fry so it is still crunchy. If you cut them in thin slices and place then in oil and some garlic, with only sprinkle salt and ‘ho yow’ (oyster sauce) and fry until soft. They will remain crunchy. If you like yours crunchy DO NOT put any water in!! My sister-in-law once cooked it and she put water into it with ‘lam yu’ (fermented yellow bean) it was not the same and wasn’t as nice.

That is my preference. If you prefer it soft then by all means add water to it. It really is how you like it.

If you had a go at this and let me know how it went and if you enjoyed it.

Laura.

By: Frances

Frances — Tue, 10 Nov 2009 02:15:34 +0000

The lotus soup sounds really nice for the cold weather we have here. Does Chloe like chinese “old fire soup”? My kids are okay with chinese soup with dinner, but they are not really crazy about it like me.

By: Susane

Susane — Mon, 09 Nov 2009 17:57:51 +0000

…. MB, can you teach me this soup please ? What else do you put in ? … I used to make the soup totally different as my parents tought me to use skinless chicken leg + drumbstick and simply add red and black eye beans to it. Totally different eh ? My dad is a retired michelin star chef …. so I always assumed his recipes were good …. but glad to learn new things here … Thank you ladies …..

By: Lina

Lina — Mon, 09 Nov 2009 12:28:32 +0000

Yes, Kokoro is right! Other then dried oyster & hoe si, i use dried ‘mak yu’ or ‘pak chow yu’ as alternatives. Try putting ‘fa sang’ (peanuts) in it as well, taste & smells gd too. Jan, u must put in more kon yu chi generously, it’ll be sweet, nice!

By: Kokoro

Kokoro — Mon, 09 Nov 2009 09:54:54 +0000

It will be a special kind of soup indeed, MB! With ‘hoe si’ and ‘kon yue chi’ plus pork ribs, this soup is going to be so tasty and sweet. I usually make this lotus roots soup with pork ribs, red dates and dried octupus. I’ve never tried it with ‘hoe si’ and ‘kon yue chi’. Please let me know how good it is with these two ingredients, won’t you? Thanks!