Kaelan, Yi Xian, Jerome - Cream of Chow Da

Boiling - Foreign - Mushroom Soup






Ingredients and recipe

Adopt by adding tofu, ikan bilis as well as kailan.

Tofu is to be cut into small 1 cm cubes.

Kailan can be used as garnish with the parsley

Also, remove half of the salt, as the ikan billis already has some salt content for preservation.

It is healthy as it has more vegetable content, will allow its to have a balanced diet, and will provide the user with sufficient energy, sodium, carbohydrates, protein, fibre, sodium and fats, more minerals, especially from the calcium-rich ikan bilis and the beancurd. The mushroom is also healthy, and we can use chinese mushrooms instead.

Ingredients

• 1 pound regular white mushrooms, cleaned, quartered or sliced
• 1 Tbsp lemon juice
• 1 Tbsp unsalted butter
• 2 Tbsp minced shallots
• 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups heavy cream
• saffron
• 1/2 teaspoon Bah Ku Teh Spices
• 1 Spoonful of ikan bilis

Recipe
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, and  sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

3 Add salt, pepper, bak bu teh spices,Ikan Bilis,kailan, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.