Festive Steamboat Soup Recipe
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Harmonious Dried Scallop & Anchovy Soup
Ingredients
350g dried anchovies, rinsed
2kg chicken bones and meat, blanched
20g rock sugar
2 tbsp whole pepper
6 thumb-sized (50g) ginger, peeled
80g dried scallops
2 bulbs (40g) smoked garlic, peeled
6 litres water
1 can MARIGOLD Evaporated Filled Milk
Fine sea salt to taste
Method
Pour 6 litres of water into a large pot.
Place all ingredients (except for MARIGOLD Evaporated Filled Milk and sea salt) into the pot. Bring to a boil and simmer for at least 4 hours.
Season to taste with sea salt. Pour MARIGOLD Evaporated Filled Milk into the soup. Stir well.
Pour the soup through a strainer, into the steamboat pot.
'Ong Lai' Tom Yum Soup
Ingredients
Chicken stock
6 ½ litres water
3kg chicken bones and meat, blanched
‘Ong Lai’ Tom Yum Soup
6 litres chicken stock
120g galangal, peeled and sliced
12 stalks (240g) lemongrass, bottom 4 inches, sliced thinly
30pcs (25g) kaffir lime leaves
12 cili padi (optional)
16 tbsp (1 cup) Thai chili paste
16 tbsp (1 cup) granulated sugar
2 cups (500ml) fish sauce
6 cups (800g) pineapple, sliced
1 ½ cups (350ml) fresh calamansi lime juice
1 can MARIGOLD Evaporated Filled Milk
Method
Chicken Stock
Place blanched chicken into a large pot. Pour 6 ½ litres of water. Bring to a boil, reduce heat and simmer for 2-3 hours
‘Ong Lai’ Tom Yum Soup
Place chicken stock, galangal, lemongrass, kaffir lime leaves, and cili padi in a large pot. Bring to a boil and simmer for 25 minutes.
Season with Thai chili paste, sugar and fish sauce.
Add pineapple slices and MARIGOLD Evaporated Filled Milk. Simmer for 5 minutes.
Remove from heat. Add calamansi lime juice. Season with more sugar or fish sauce if necessary.
Pour the soup through a strainer, into the steamboat pot.
Use fresh, ripe pineapples to sweeten the Tom Yum soup
