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Friday, May 23, 2014

Kiam Chye, Seaweed with Pork Fillet Soup

This is a homey soup where I can clear off the little bits of ingredients that are hibernating in the fridge. Although simple, easy to cook, this soup is nevertheless tasty served with rice and other dishes.  With this soup, I can clear off a few leaves of preserved salt vegetables, remaining tablespoon of hydrated Taiwanese seaweeds and a small piece of pork fillet.
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 It may not be a special soup but you can use the idea to clear the little bits of edible ingredients which can be quite a waste to throw or left to take up the precious storage space in the fridge.  You can also add in a piece of tofu to this soup.
Ingredients
[serves 3]
2-3 preserved salted vegetable leaves [kiam chye] - soaked and cut strips
some shredded carrot [for colour]
a few slice ginger
a handful of meat [any leftover meat fillet or minced meat]
a tbsp of seaweed [any type of wakame]
1 tsp chicken stock granules to taste
dash of pepper and sesame oil
some fried garlic crisps - optional
some chopped coriander leaves or spring onions
700 ml water
  1. Marinate meat with salt, pepper, sesame oil and some cornstarch.
  2. Bring water to boil in a soup pot.  Add in the ginger slices and kiam chye.  Let it boil until fragrant [several minutes].
  3. Add in meat slices and seasoning to taste.
  4. Lastly add in seaweed to cook.
  5. Before serving add in chopped spring onions/coriander leaves and garlic crisps.




15 comments:

Phong Hong said...

Hi Kimmy! Kiam Chye always give great flavours to soup. I also like doing this type of soup and lately I have been referring to it as my "anything-can-soup" hee..hee..I have also tried zuchinni in soup and I really like it.

Baby Sumo said...

Kiam chye makes soup very yummy. My fav beef noodles place also use kiam chye in their soup. Thumbs up!

Jozelyn Ng said...

This is a simple yet delicious soup! Love it!

Kimmy said...

Hi Phong Hong, you're right. Sometimes anything-can-soup can bring surprises too. My hubby likes fried cincaru fish and zuchini soup.

Kimmy said...

Hi Yen, kiam chye is always good in soup. If not for the so-called 'wind' factor that affects some people, it's ever popular.

Kimmy said...

Hi Jozelyn, real simple and you can also add tofu to it.

Cheryl - Bakingtaitai said...

Kimmy, thanks for the idea for clearing the ingredients in my fridge to make delicious soup! Wish I have some kiam chye to add flavour to it....

Lite Home Bake said...

I must agree this type of soup can spring nice surprises. They are comforting and healthy :)

Kimmy said...

Hi Cheryl, do you know we can make our own kiam chye [http://kimmy-cookingpleasure.blogspot.com/2012/06/preserved-mustard-greens-kiam-chye.html] within a week? Keeps well in the fridge for up to 2 months.

Kimmy said...

Hi Lite Home Bake, it's very appetising and tasty with rice.

Cheryl - Bakingtaitai said...

Hi Kimmy, didn't know that we can make our own kiam chye at home, thanks for sharing!

Amy Cheong, Desirablerecipes said...

Sure my husband and son will love this dish.

Kimmy said...

Hi Amy, I think your son would love the marinated meat slices which is tender and tasted good.

Jeannie Tay said...

I love anything sourish so I know I would love this alot too!

Kimmy said...

Hi Jeannie, given a choice I would go for this kind of soup than the 'po tong' with lots of pork bones or chicken carcass.

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