Monthly Archives: August 2012

Spiced Carrot Soup

Another year to bid goodbye to my twenties. Well, I guess I have to confess that I’m in need of good food to fight that age! We are going organic as much as possible and stocking our fridge with vegetables and fruits. Right, we simply enjoy munching on a variety of colourful food.

We had grilled portobello mushrooms with cheddar cheese, baked salmon with brown sugar, spinach cucumber salad, corn and of course our soup!

Ingredients: Pureed Carrot, garlic, onion, apple, curry powder, milk, organic chicken stock, salt

After reading on the health benefits of garlic, we decided to use it generously in this soup. Garlic has the ability to slow down aging process and I admit this is one of the compelling reasons to why this soup is packed with these pungent bulbs. 🙂

I really love this soup and it tasted exactly like its name. I savored every sip and yes! I’ll be a loyal fan to pureed soup!

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Posted by on August 27, 2012 in Chicken-based, Uncategorized


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Raw Kimchi Soup + Bibimbap

An nyoung ha seh yo!

Today, we’re introducing our latest creation. 🙂 Raw Kimchi Soup! This is definitely unsuitable for the faint-heart. And yes, try this only when you have a clear and healthy throat! We threw the kimchi together with garlic and onions into the food processor and…


Enjoyed it with a bowl of bibimbap!


A bed of rice topped with minced beef in bulgogi sauce, spinach, bean sprouts, carrot, shitake mushroom, cucumber and a sunny side up (Look at my dancing egg yolk). Oh ya, and gochujang sauce! Before I could evenly stir and mix, Hoe was already keeping his hands and mouth busy.

Then ended with a glass of Korean rice wine!


I honestly loooove korean food, and it would be really nice if we have a sizzling hot bowl at home to keep the bibimbap hot throughout the whole dinner. If you want to tone down the spiciness of the kimchi soup, perhaps you may want to try adding cucumber or tomatoes.

Byeeee Miso soup!

Kam sa ham ni da~~~

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Posted by on August 13, 2012 in Raw soup, Vegetarian


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Pumpkin Overload Soup

This is definitely one of our best pumpkin recipe to-date!

You might not be able to feel the difference if you are just comparing the pictures of the various pumpkin soups that we’ve made over the past few months. But one sip of this soup and you will understand why we decide to name this as Pumpkin Overload.

It was Bly’s brilliant idea of sauteing the sliced pumpkins in olive oil instead of boiling to soften them this time round. What a difference it made to the overall taste by this simple move. The whole purpose of this is to retain the rich flavour of the pumpkins instead of allowing it to lose its flavour in the boil.

Ingredients: sautéed pumpkins, chilli padi, onions, garlics, milk, olive oil.

See the little red dots in the soup? They add a sparkle to the sea of golden yellow. As you can see from the picture,  we’ve also deliberately made the soup with a thick texture this time round.

Besides colour, the 2 chilli padi also added a powerful kick to spice up this soup on top of the natural sweetness of the sautéed pumpkins.

This soup tastes exceptionally good when it’s piping hot and spicy. The entire experience starts to dampen a bit when the soup cools down in our nice little Franc Franc bowls. I guess the next thing we will shop for are thermal bowls to keep our soups extra hot! Otherwise, we have a tendency to rush through our soup. 🙂

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Posted by on August 12, 2012 in Pumpkin-based, Recipes


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Energy saving thermal cooker

On the days that I’ve to work super duper late, I’ll wake up earlier than usual to prepare an all-in soup dish for hoe. Bring the soup to boil for approx 15mins and allow it to slow cook in the insulated cooker for the rest of the day. By the time he comes back from work, a mouthwatering dinner awaits!

Despite being a full-time worker, I’m really enjoying the comforts of home cooking on a weekday with this perfect kitchen aid.



Treat your man with a home-cooked meal, it surely injects a heavy dose of happiness to your married life. 🙂

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Posted by on August 6, 2012 in Cooking aids, Uncategorized


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Lotus Root with Barley Soup

I love this Chinese soup and Lotus Root Soup is the signature soup my mum makes for the family almost like clockwork every forthnight. Bly is always very innovative and in my opinion, have created a better version of this homely soup by adding barley as a key ingredient.

Indeed, this soup never fails to remind me of the comforts of home and stirs up the nostalgic feelings. I like the crunchy taste of the lotus root as well as eating the pork ribs with sliced red chili and soy sauce. Simple, yet it tastes so good… 🙂

Ingredients: Lotus root, barley, carrot, pork ribs, red dates, salt.

Barley adds an extra layer of sweetness to this clear soup. It also presents you with an opportunity to have an extra ingredient to munch on besides the lotus roots while slurping on this soup.

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Posted by on August 5, 2012 in Chinese style soup, Recipes


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Bak Kut Teh Soup

Bly woke up early just to prepare this soup for me!  She put it in the thermal warmer before hastily leaving off for work in the morning.

I reached home to heat up the soup in the evening and wow! The strong aroma of the soup fills the kitchen air and spreads to the living room like wildfire!

I feel blessed to have a capable wife who really knows how to cook, loves to cook and makes the effort to do so. In this modern age where we are sucked in to the rat race, having a simple home-cooked meal allows me to enjoy the simple bliss of married life. Yes even though I’m sipping soup alone at night in front of the television because Bly was working overtime, it warms my heart to know she’s the one who walked the extra mile to make this possible for me.

The way to a man’s heart is through his stomach. I truly understand the meaning now. 🙂

Now back to the Bak Kut Teh soup.

This is a real Chinese delicacy! At few months ago, we were craving for this and heading to Balestier Road to try out the different Bak Kut Teh restaurants that’s located along the street. How does the one Bly prepared for me compare to the them? I would say I like Bly’s best. Cos she really knows what is the kind of taste i like. 🙂

Ingredients? I don’t know what she put to make the aromatic soup, but I just like the prime ribs and the garlics. I ate all of the garlics!


Posted by on August 2, 2012 in Chinese style soup, Recipes


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