Jul 04 2011
*dust away all the cob webs*
Hello! Gosh… it has been a long time since I update this blog! Well, life has certainly been busy since my little girl is very mobile now… so I have to chase after her most of the time! I don’t cook many fancy dishes since I conceived as I have to rush through each afternoon before meal time. And since my little girl is eating what we are eating now, most of the dishes has to be non-spicy. It is either steamed fish/chicken or just soup most of the time.
We normally have lotus roots or corn soup since most of us like the taste and they are extremely easy to prepare. I will add more ingredients such as honey dates or almonds to make it more nutritional… like what I am sharing today… a very simple vegetarian soup which is full of flavors but less the cholesterol.
- ½ section Arrow root (about 300g)
- 2 ears Corn
- 3-4 sticks Carrots
- 8-10 Water chestnuts
- 100g Groundnuts
- 3-4 pcs Honey dates
- 5-8 pcs Red dates (optional)
- 2.5L Water
- Heat up water in a deep pot. Remove the arrow root’s skin and slice it into ½ inch thick and toss into the pot quickly to avoid it from turning brown.
- Cut corns into small sections and carrots into cubes.
- Clean the water chestnuts (cut away the top and bottom) but keep the skin on. Use a clever and smack it lightly so it will crack up.
- In separate smaller pot, boil the groundnuts with some water to remove dirt and colors.
- Toss everything into the pot and let it boil before turning the heat into small to slowly boil for 2 hours.