This is actually the third recipe I’ve published and among the best ingredients pumpkin! The first was after i used leftover pumpkin potato mash in Shepherd’s cake the 2nd was at my homey Pumpkin Soup. Now, I’m gonna reveal to you another form of pumpkin soup Chinese style. Using&...the black claypot.
Surprise, surprise. (you’re designed to chuckle or giggle at this time.)
Without a doubt, anything you brew inside a black claypot, surely will taste awesome. Really.
This really is my go-to recipe whenever I'm really tired from work and don’t wish to keep my eyes around the stove whole time. Unlike the tiresome shark’s fin melon soup, where I must wait for a melon to melt before I take away the seeds piece by piece. You may be thinking, how about old cucumber soup? Well, I don’t know for those who have experienced this, but may, that old cucumber just doesn’t change colour after boiling within the claypot to have an hour. I’m not kidding! It’s that old cucumber’s fault. More often than not, that old cucumber will soften and alter colour (like what most melons do when they're being steamed in soup). However, some rebellious ones just won't budge. It continues to be same colour, just like you just put it in to the claypot, searching pale and raw and incredibly unappetising.
The good thing is&... you won't ever have that with pumpkins! Pumpkins will always be respectful and sweet as well. They never neglect to soften throughout the boiling process. It's my job to dunk it within the claypot and then leave it boil forever. The only real factor I have to be worried about, may be the water becoming dry within the claypot. However that’s not Pumpkin’s fault!
Moral from the story: if somebody (particularly if that somebody is really a chef or home prepare) calls you &"pumpkin&", its a compliment.
Recipe: Pumpkin Soup
Ingredients:
Ikan Bilis (dried white-colored anchovies)
Soy beans
Water
Pumpkin, remove skin, chopped
Red dates, a few
Wolfberries, a few
Dried scallops, a few
Dried abalone dvds, reduce half or perhaps a quarter
Pork Soft bones or lean pork (optional)
Here’s a closer inspection in the ingredients
dried scallops, red dates, dried abalone disc (reduce quarter) and wolfberries
pumpkin and yet another ingredients
1. Fill claypot with water and produce to some boil. While awaiting water to boil, obtain a Daiso tea bag, and load it up with ikan bilis and soy beans. (make reference to yong tau foo publish for photos and directions)
2. If using pork, blanch it with warm water. After ten minutes, pour away warm water and rinse. (Secret: This removes the smell in the meat. This way, the soup won’t taste porky!)
3. When the water is boiling, add some Daiso tea bag of ikan bilis and soy beans and pork in to the claypot. Allow it to arrived at a boil.
5. Allow it to boil not less than one hour. The more it boils, the greater! Remember to evaluate water level every so often and add warm water when the soup gets dry throughout the boiling process.
I steamed the soup for around 2 hrs, from the moment I place the soy beans and ikan bilis in.
There you have it, Pumpkin.