Cream of Broccoli Soup



  • Butter
  • 1/4 onion
  • 1 clove of garlic
  • 1 to 2 cups of broccoli florets
  • 1/3 stalk of celery
  • 1.5 cup of chicken broth
  • 3 tablespoons of fresh milk
  • Pepper

DIRECTIONS (30 mins)

Prepare (10 mins)

  1. Wash the broccoli and celery (optional).
  2. Chop 1/4 onion into slices and 1 clove of garlic in quarters,
  3. Chop ~1/2 broccoli into 1 to 2 cups and 1/3 stalk of celery.
  4. Prepare 1.5 cup of chicken broth.

Cook (20 mins)

  1. Melt 2 tablespoons butter in a medium-sized stock pot, and saute onion and celery (optional) until tender.
  2. Add broccoli and broth, cover and simmer until broccoli is tender, about 10 minutes.
  3. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
  4. Puree in a blender until very smooth. If necessary, blend in batches or use a few quick pulses to get the soup moving before leaving it on to puree.
  5. Stir in the milk (cream or yogurt) and reheat gently; do not boil.
  6. Season with pepper to taste, and serve.

Ba Ku Teh


  • 500 grams pork ribs
  • 1 packet bak kut teh spice mix
  • 8 cloves garlic lightly bruised
  • 1.5 litres water
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • salt to taste


  • 60 grams dried beancurd skin/”tau kee” cut to shorter lengths (wrinkled kind of dried bean curd skin)
  • 3 dried tofu puffs/”tau pok” sliced to 2cm strips
  • 200 grams enoki mushrooms bottom trimmed and discarded
  • lettuce torn to pieces
  • 1 x 200g canned straw mushrooms drained


  • 1 you tiao/fried fritters cut to pieces
  • Soya Sauce Dip
    • Garlic minced
    • Chilli sliced thinly
    • 1 tbsp dark soy sauce


Prepare (60 mins)

  1. Defrost pork ribs
  2. Cut chili and garlic into slices for soya sauce dip

Cook (60 mins)

  1. Blanch pork ribs in a pot of boiling water for 5 minutes. Rinse the blanched pork ribs to remove scum.
  2. In a deep soup pot, add bak kut teh spice mix, 1.5 litres water, garlic cloves, soy sauces and blanched pork ribs. Bring to a boil, then reduce heat to a simmer for about an hour, or until the pork ribs are tender.
    Note: Add more water as needed any time during the simmering process.
  3. (Optional Ingredients): During the last 10 minutes of simmering, add enoki & straw mushrooms, tau kee and tau pok. Simmer until the tau kee is softened to your liking
  4. (Optional) Season to taste with salt or light soy sauce. While the soup is hot, you may add some lettuce. Serve with side condiments of you tiao, garlic, dark soy sauce and chilli for a complete meal.

 Tip: For best results, cook this dish in a claypot.

Kimchi Soup


  • 300 grams boneless pork loin
  • 300 grams kimchi preferably aged (including kimchi juice) in bite-sized lengths
  • 2 tbsp gochujang (Korean chilli paste)
  • 2 tsp sesame oil
  • 1/2 tbsp garlic powder or 1 tsp minced garlic
  • 1 tbsp Shaoxing wine
  • 1/2 tsp light soy sauce
  • 50g local anchovies (ikan bilis) or ikan bili stock
  • 1 litre water
  • 300 grams firm tofu cubed
  • fish sauce or light soy sauce to taste

DIRECTIONS (1 hr 5 mins)

Prepare (45 mins)

  1. Marinade pork with the following for at least half hour.
    • Kimchi with kimchi juice (from the jar)
    • 2 tbsp gochujang (Korean chilli paste)
    • 2 tsp sesame oil
    • 1/2 tbsp garlic powder or 1 tsp minced garlic
    • 1 tbsp Shaoxing wine
    • 1/2 tsp light soy sauce
  2. Cubed the tofu.

Cook (20 mins)

  1. In a soup pot, add water, anchovies (sealed in a disposable soup pouch), marinaded meat prepared as above. Bring to boil and simmer for 10 minutes.
  2. Add cubed tofu and simmer for another 8-10 minutes.
  3. Season to taste with fish sauce or light soy sauce.


ABC Soup - ABC Soup

Why the name?

I’ve been wondering for a long time. The main ingredients don’t have the initials of ABC. So why ABC? Probably because it’s so easy to cook, that it’s as simple as A-B-C.


Thaw: Take out the pork ribs from the freezer to the fridge section in the morning to thaw. If time-pressed, bring out the pork ribs to thaw at least 2- 3 hours before.

Cook: For best results, start preparing 3 hours before. Otherwise, 1 hour is good enough time.


Pork Ribs, Potatoes, Carrot, Tomatos, Onion, Carrot, ikan bilis (I used ikan bilis stock), Ginger, Garlic, Salt, (Optional Celery).


  • 2 to 3 Potatoes, peeled and cut to chunks
  • 2 Carrots, peeled and cut to chunks
  • 1 Tomatos, sliced to 6-8 wedges
  • 1 yellow/red onion, 1 slice of ginger, 2 cloves garlic, roughly chopped,  add more if you like
  • 2 stalks celery, sliced thinly, Optional 
  • Set aside some salt and boil water


  1. Blanch pork ribs in boiling water for about 5 minutes, then rinse with cold water, set aside.
  2. Place the blanched pork ribs and the other ingredients (except salt) into a pot. Pour water in to cover the ingredients with it. Bring to a boil, then simmer over low fire for another 40-50 mins. Season to taste with salt. For best results, keep warm in thermal pot for at least 2 hours before serving.

Directions inspired by this blog

3菜1汤 3 Dishes 1 Soup

1. Dumplings (水饺)

  • Buy a big packet of dumplings from the people who cook and sell them in hawker, etc. We bought ours for about $10 from a stall in Chinatown food market, the hawker near OG.
  • Add them into boiling water for 15 minutes.
  • Cut ginger into slices, and add vinegar to it as a sauce for the dumplings.

2. Shiitake Mushroom

  • Remove the stalk.
  • Wash the mushrooms and stalks in water.
  • Sprinkle salt and black pepper on the “white side of the mushroom”. (Another option: You can add olive oil on the mushroom so to coat the salt and pepper all around)
  • Put them on aluminium foil in the oven (about 150° F) – gets drier when you increase the heat and/or duration.

3. Salmon

  • Wash the salmon and cut them into slices of fillet.
  • Marination sauce (for 1 slab of salmon): 2 tbsps of Miso, 3/4 tbsp light soya sauce, 1/2 tbsp sugar. Add more if you want it to to be saltier or sweeter.
  • Marinate both sides of the salmon slices. Do this at least 30 minutes before you cook. Best if you can marinate hours or the night before cooking.
  • Put them on aluminium foil in the oven (about 150° F). Monitor, as they become more cooked, flipped the salmon. Gets drier when you increase the heat and/or duration. So, be sure not to cook for too long. But it’s still yummy when overcooked!

4. Miso Soup with Silken Tofu

  • Cut silken tofu into cubes. Cut spring onion.
  • Soak dried and ready-to-use wakame (seaweed) in water for 10 minutes. Then drain well.
  • Boil water, add dashi (or fish stock) and tofu.
  • Dissolve the miso in a small bowl with a little warm water. Usually for each cup of dashi into miso with tofu, you will need about 1 1/2 Tbsp. of miso.
  • Once the water is boiling, add the dissolved miso into the soup and stir.