Coordination Mia Chenyze Photography Jasper Yu Art Direction & Styling Nikki Ho Ding Dong 23 Ann Siang Road (6557-0189) Wan Hao Chinese Restaurant Level 3 Singapore Marriott Tang Plaza Hotel (6831-4605)
This article was first published in Simply Her April 2016.
By Brian Wong, executive Chinese chef of Singapore Marriott Tang Plaza Hotel
Serves 8-10
INGREDIENTS
3 litres water
400g pork ribs
100g chicken feet
4 large red dates
2 dried squid, sliced
1 tbsp almonds
2 old cucumbers, cut into chunks
1 1/2 tsp + a pinch of salt
DIRECTIONS
1 Bring the water to the boil in a large pot, then add the pork ribs, chicken feet, red dates, dried squid and almonds. Return it to the boil, then simmer for 1 hour.
2 Meanwhile, soak the old cucumbers using 1 1/2 tsp of salt and just enough water to cover. Soak for 3min to remove the earthy taste, then rinse off.
3 After the soup has simmered for 1 hour, add the old cucumber chunks. Bring to the boil, then simmer for another 45min. Season with a pinch of salt.
TIP For a more flavourful soup, lightly toast the dried squid before adding it into the pot.
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By Jet Lo, head chef of Ding Dong
Serves 4
INGREDIENTS
1/2 large yellow onion, peeled and diced
1/2 carrot, peeled and diced
30g ginger, sliced
1 stalk celery, diced
3 star anise
4 cloves
1 stick cinnamon
4 roasted duck legs
1.5 litres water
1/2 tsp black peppercorn, crushed
Green stem of 1 leek, roughly chopped
80ml kecap manis
25ml rice vinegar
1/2 tsp salt
100g salted vegetables, rinsed and sliced
4 sprigs coriander
DIRECTIONS
1 In a deep pot set over medium heat, fry the onions and carrots until brown and aromatic.
2 Add the ginger and continue frying, then add the celery, star anise, cloves and cinnamon. Fry until fragrant, then add 2 duck legs and the water.
3 Bring to the boil, add the peppercorn and leek, and simmer for 1 hour. Strain for the stock and discard the rest, including the duck legs.
4 Return the stock to the pot and bring to the boil. Add the remaining 2 duck legs, kecap manis, rice vinegar, salt and salted vegetables. Garnish with coriander to serve.
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By Brian Wong
Serves 8-10
INGREDIENTS
3 litres water
20g old ginger, sliced
500g beef brisket, cut into bite-sized pieces
2 pieces dried orange peel
3 white radishes, cubed
2 tsp salt
DIRECTIONS
1 In a deep pot, add the water, old ginger and beef brisket, and bring it to the boil, then simmer for 10min.
2 Add the dried orange peel and of the white radishes. Bring to the boil again, then skim away any froth on the surface. Reduce the heat and simmer for 2 hours, until the brisket softens.
3 Add the remaining radishes, bring to the boil again, then simmer for another 25min. Season with salt.
TIP Adding the radishes in two parts gives the soup texture, as the first batch of radishes would have softened during the two-hour-long simmer.
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