Thursday, June 21, 2007

Tang Hoon Soup

I was making a pot of chicken stock with my leftover roasted chicken bone cavity and what better way to use this stock than to serve it with tang hoon and fish balls (besides making soup)? Just soaked some tang hoon in warm water to soften it, thaw out some DoDo fish balls and washed some green. Then, cooked the fish balls in the stock and quickly blanched the veggie as well. Dished out and set aside. Prepare a bowl with some soften tang hoon, top with some green (I used baby bok choy) and fish balls and pour the hot chicken stock on top and garnished with crispy fried shallots and chili padi. This was a very easy dinner to prepare and delicious to the last drop.


East Meets West Kitchen said...

Those chili padi looks hot!!!;)

Anonymous said...

mmm...yummy. Haven't had tang hoon in soup for ages. I'm lousy at making soup. No matter what I do even follow straight to the recipe, my soup still taste bland. :(

Anonymous said...

I usually keep my roasted chicken "backbone cavity" for my macaroni soup too! And also add bak choy to it, very comforting dish to eat :)

Home Cooking said...

hi ya, this is the recipe in english
half of cabbage, shredded
bean sprout as desired
1/2 can of sweet corn
100 gr flour
1 egg
3 tsp dried shrimp powder
1 or 2 of spring onion, cut into 1cm
2 tsp of garlic powder
1 1/2 tsp of white pepper powder
salt and sugar for taste
cooking oil for deep frying

mix all ingredients except cooking oil in a bowl and add enough water to make a paste, take spoonful at a time from the bowl of paste and deep fry in hot oil until it turns golden brown n crispy. happy cookin' ^_^

Home Cooking said...

wow, that soup very tempting, i bet its very yummy >_<

Little Corner of Mine said...

V, those chili padi indeed very hot. I put it there for picture taking purpose only, after that have to scoop it out. I think you bought the same thing, this is the frozen red chili padi from VH.

Cooking Ninja, sharing a solution here. Go buy the Maggi chicken no MSG granules or Maggi ikan bilis no MSG granules and add a tsp. into the soup and your problem is solved! :)

Tigerfish, the soup smells extra fragrant with it. I also used this stock to make seaweed soup.

I Sha, thanks for the trouble of translating this recipe for me. Will sure to give it a try! :)
Thanks ya!

Mandy said...

this is really a comfort dish. I never thought of using the chicken stock this way. Usually we will just drink the "soup" made from the roasted chicken carcass with other add-ins. :)

Little Corner of Mine said...

Hi Mandy,
Now you have another way of enjoying the "soup"! ;)

WokandSpoon said...

I haven't had tang hoon in ages as well! This looks like a nice quick meal to make!

Anonymous said...

Hi, I would like to ask, do you not put in tanghoon into the soup directly and let it simmer for a while, or is it better to separate it in another bowl and pour it the soup? I realise my tanghoon taste very bland in a soup each time.

Little Corner of Mine said...

Hi Anon,
I have done both. You can certainly add the tang hoon into the soup and simmer it together if you don't expect any leftover. If it was bland, maybe you under seasoned the soup?