Guest Post: Fish Bone Soup Rice by Quay Po Cooks


Veronica from Quay Po Cooks is probably no stranger to most of you! Being a Chinese Malaysian myself, I find visiting her blog an absolute "torture".. in a good way! Her dishes bring back lots of childhood memories for me, and her food photos are so vivid I literally drool at my computer whenever I go on her blog. Therefore, I am so excited and honored that Veron has decided to take the time to submit a Guest Post for my humble blog. Check out her blog post below and don't forget to visit her blog!

Fish Bone Soup Rice

The first time I had this dish is at the Crystal Jade Chinese Restaurant at The Gardens, Kuala Lumpur. My friend ordered this soup and we all loved it. It was so delicious and since then I have so wanted to taste it again.  I decided to make it with fish bone that was left from making the otak-otak.  I have no clue what ingredients are in the recipe.  I just guess them from the taste I remember.  To my surprise, it turned out to be very close to what was served by Crystal Jade.  I am really pleased and feel very excited to share this recipe with you.  I said to myself quietly, “Quaypo, you are so clever!”  You know what? It is alright to give yourself a pat on the shoulder and not be shy about it.  I just did! LOL!

Ingredients:
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste

Method:
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside. 

Fry the fish bones in a wok till golden brown, drain oil and set aside. 

In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour.  Sieve the soup into pot A.  Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.


25 comments:

Becky said...

Great guest post, Veronica! I love all of the veggies in the soup and the flavorful broth.

Thanks, Felice for having Quay PO as a guest on your blog.

Sandra said...

Yes it is OK to pat yourself on the back. You deserve it.

Anncoo said...

Great guest post Vernon! This is truly delicious and healthy soup. Love it!

Blackswan said...

Great post, Kim! And kudos to Veronica on her yummy recipe :)

Mina @ Angellove's Cooking said...

Great post girls :)!!! I am a keen fan of you both!! :) It's a pleasure to read your posts

Michelle Chin said...

I love fish soup!

Sonia (Nasi Lemak Lover) said...

Another great guest post, Veron!

Hester Casey - Alchemy said...

I love the fresh flavours of this gorgeous soup. I've never used a fish bone as an ingredient like this - one to try very soon! Lovely guest post and what a great foodie friend to have!

Victor said...

Great guest post, Veron! We always use fish bones in our family to make good broth.

Pretend Chef said...

The photo is gorgeous and this dish sounds so delicious! Yummy! Great guest post.

msihua said...

Wow.. that looks really good! I can't believe I've never had this before... this would be such a good comfort dish during winter!!

Lizzy said...

Beautiful photo!!! I'd love a bowl of this incredible soup~

angela said...

Absolutely delicious, got to like those fish bones. I'll give this a shot, thanks for the recipe.

Quay Po Cooks said...

Thank you Kim for inviting me to guest post on your blog. It is an honor. Thank you all for your support and comments. I really appreciate it.

Rebecca from Chow and Chatter said...

wonderful guest post love her blog too

Serene said...

That really sounds wonderful!

LeQuan said...

Hi Kimberly, you have a very lovely blog here. Thank you for having Veronica on as a guest poster.

Veronica, this is such a flavorful dish. Love your addition of the dried scallops. I'll bet the rice is very delicious soaking up all the flavors of that lovely soup. Great post, dear!

"Simplifried" said...

While quintessentially Asian this soup is as soul satisfying as any I've had and becomes yet another favourite on my long list of delicious hearty soups. Since I can remember soups and stews were a family favourite in Oklahoma where I grew up. Cold, blustery, winter days were all it took for my Mom to make whip up a pot of vegetable beef, chicken dumpling, spicy chili, hearty beef barley, or oyster stew. I remember braving a mixed rain and sleet storm in Japan while searching for a place to eat, and retreating into a small shop that served udon noodle soup. The steam rising from that huge bowl of noodles was more than just appetizing fragrance. As it enveloped my frozen face it was refuge. This soup can offer the same sense of well being. Another "brava" for my dear Quaypo.

Zoe said...

Got to know your blog thru Quay Po Cooks.

You have a great blog and I'm happy to follow you to see all your delicious and creative cooking.

fitforthesoul said...

what a lovely dish and photo! What camera lens do you use?

Quay Po Cooks said...

fitforthesoul: thanks for your compliment. I use the canon portrait lens EF 50mm 1:1:8. My camera is canon 500D.

Quay Po Cooks said...

LeQuan, Rebecca, Serene : Many thanks:D

Quay Po Cooks said...

Zoe: I am not surprise you like Kim's blog. Lots of beautiful photos and delicious recipes ya?

Dimah said...

Interesting recipe, looks so yum!

Quay Po Cooks said...

Thanks Dimah:D

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