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Sweet Yam and Rice Congee

I like this. 

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Seafood, egg and green pea soup

Here's a classic Chinese hot soup that you will often find in restaurants.  After having this soup at a Chinese buffet, the chef decided to try making her own version.  I like hers much better.   A lot of healthy stuff goes this soup:

-crab meat

-green peas

-eggs

-green onion

-corn

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Sweet Red Bean and Rice Congee

I love this congee!  I love red bean dishes, whether it's pastries, desserts, drinks or soups. 

Have you had the delicious and famous red bean soup?  The sweet red bean soup?   If you like that, you will LOVE this famous Chef Jiang invention:  sweet red bean and rice congee!

Now, the red bean soup itself is just a dessert, but when you also add in rice, it's a simple meal!

You can have this for breakfast or lunch/dinner with delicius pastries!  Hmm…talking about all this is making my mouth watering….hehe, I'm a sugar junkie, so I love all these sweet stuff.  If you do have it, you might want to restrict the serving sizes, too much sugar isn't good for ya.  ^_____________^

Try it! Try it!  I'm sure you will love it!

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Noodle Soup with Cucumber, Tomato and Green Peas

If you're not feeling well, in need of something hot and soothing or simply wants a cup of warm soup, this is the perfect…THE perfect meal to have!

Not too heavy and just enough to fill you up, this vegetable noodle soup is my fav. dish to have in the cold winter and when I'm sick.

The meal is simple to make too, all you need are:

-chubby noodles (NOT instant ones, get the ones that come in batches in the Chinese super markets, do NOT use spaghetti noodles, I repeat, DO NOT use spaghetti noodles.)

-chopped vegetables, here we have green peas, cucumbers and tomatos

-water

 Heat up water, when it boils, add in noodles.  Keep stirring the noodles until they turn soft, then drop in vegetables.

Add in salt, vinegar and other ingredients as you like.  In less than 20 minutes, you will have a bowl of delicious noodle soups ready!

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Rice and Corn Congee

This is the traditional white rice congee modified by adding in corn.  However, unlike the Cantonese style corn congee that is salted, this congee is plain with no additional flavoring ingredients added.  Great to have with salted vegetables as a side dish.

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Hot Pot Soup: Tofu, Mushroom and Lettuce

This soup is made in a special pot.  The official Chinese name translates it into the "Sand Pot" (someone translate this into English for me please).

The soup making process is actually quite simple:  add water, add in whatever ingredient you want!  The one my mom makes most of the time consist of some sort of seafood, frozen tofu, mushroom and lettuce!  Sooo soo good~

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Corn Congee

Nutritious congree.  Great for breakfast.

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Grain Congree with Salted Garlic Eggplant

This is a classic Asian breakfast dish, I need to find out what the grain is called in this congee.

Super nutritious…excellent breakfast meals along with the pickled garlic eggplant as a side.

The congee is easy to prepare, the garlic eggplant, however, needs to be pickled for at least a week before it's ready to eat.

Chef Jiang will be here to provide more details.

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Cucumber, Egg and Seaweed Soup

One of the soups I remember having ALL the time ever since I can remember is the Cucumber, Egg and Seaweed soup!!!

The best thing about Asian soups are that they’re usually light, good for your stomach and really each to make!  Now this excludes the hot and sour soup you find in restaurants, which is really strong.

My favorite soups are this cucumber soup and another seafood soup.  (must get recipe for seafood soup)

Ingredient List:

-Cucumber sliced into thin pieces

-Seaweed

-1 Egg

To make this soup, heat up water until it boils.  Then add in the prepared cucumber pieces and pour 1 egg, you will want both the egg yolk and the egg whites.  Stir the egg, wait until the egg and the cucumber are fully cooked.  Then add in some salt.  Lastly, before you turn off the stove, add in the seaweed!  The seaweed softens easily, so you don’t want to over cook them, add them in last!

I didn’t put the serving suggestions in here, because one person can drink the entire pot sometimes!  It’s very good.  So experiment a little bit with the portions, you can never put in too much seaweed, I would recommend 1 egg and 1/2 a Japanese cucumber per every 3 cups of water.

Serve it while it’s hot!

Enjoy!

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