{"id":28340,"date":"2016-01-07T21:46:38","date_gmt":"2016-01-07T13:46:38","guid":{"rendered":"https:\/\/www.lifestinymiracles.com\/?p=28340"},"modified":"2018-01-27T14:23:44","modified_gmt":"2018-01-27T06:23:44","slug":"le-creuset-fish-maw-soup","status":"publish","type":"post","link":"https:\/\/www.lifestinymiracles.com\/2016\/01\/le-creuset-fish-maw-soup\/","title":{"rendered":"Going Local with Le Creuset: Fish Maw Soup"},"content":{"rendered":"
During the December school holidays, the husband and I challenged ourselves to cook yet another heritage dish which we can serve our guests when they visit. Fish Maw Soup is one of our favourite but we only get it to eat it on special occasions. Ever since our Bangkok trip where we tasted the Fish Maw Soup from Ping’s Teochew Restaurant<\/a>, we had been thinking how awesome it would be if we can master this dish for the upcoming Chinese New Year.<\/p>\n With a good recipe in hand, we went about purchasing the raw ingredients. I have never handled Fish Maw and Sea Cucumber before, let alone cook them. With some pointers from my Mom, we managed to whip up a decent pot of Fish Maw Soup for our friends at the recent Christmas gathering! What joy!<\/p>\n <\/p>\n Here is a step by step guide (If we can cook it, so can you):<\/p>\n So happy that we are able to buy these ready-to-cook Sea Cucumber from Song Fish! No more tedious soaking and washing repeatedly.<\/p>\n 2. Prepare the ingredients. Wash the Le Creuset Dutch Oven Pots, blanch the Fish Maw and slice to 1.5cm thick, boil and shred the chicken breast, slice the mushrooms and black fungus, thaw and slice the fish maw, steam and flake the crab meat.<\/p>\n All neatly lined up. We used both the large and small Le Creuset pots – big one for the adults (with all ingredients) and small one for the kids (mushroom omitted).<\/p>\n Parsley, Sea Cucumber, Crab Meat and Fish Maw…together, they spell YUM!<\/p>\n 3. Start cooking!<\/p>\n Bring 2 litres of Chicken Broth to boil. Add in few slices of Ginger and the prepared Fish Maw. Simmer over low heat for about 10 minutes.<\/p>\n <\/p>\n Add in Sea Cucumber, Black Fungus, Mushrooms and let it simmer for another 10 minutes.<\/p>\n <\/p>\n Add in boiled Crab Meat and shredded Chicken, continue to simmer over low heat for 20 minutes.<\/p>\n <\/p>\n Stir in dark soy sauce for the colour (optional) and season with salt and fish sauce if required. Thicken the soup with cornstarch solution. Remove from heat and stir in egg white.<\/p>\n <\/p>\n Serve with pepper, black vinegar and parsley.<\/p>\n Chock-full of goodness in this bowl of Fish Maw Soup!<\/p>\n \n