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Visit my chinese soups blog
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December 200726 Dec 07yummy *O* ~ gluetrapped November 200725 Nov 07this is a great website! do give us more nice and EASY recipes, for the lazy girl ~wxin hi very nice site...can you pls send me herbal drink recipes ( like the ones we see around in spore)and maybe address of where I can get the herbals such as crysanthemum etc in spore or indonesia? ~Christyana maria, Indonesia
Herbal tea packs can be found in local chinese medicinal halls and even at NTUC Fairprice. Scout around. There are 2 types: the instant vacuum-packed tea bags or the ones that you have to cook yourself. I haven't been to Indonesia, so I can't help there. 20 Nov 07 Great JOB. I love trying new recipes. Visit ne-recipes.page.tl/ for nice and easy recipes ~Ash 18 Nov 07 I am trying to make a dessert with wontons in a weight watcher recipe and they are so hard they hurt the mouth to try and eat. What can I do to correct this? Thank you ~JoAnn Olson, United States
1.) Shorten the baking time for the wonton wrapper. 5 minutes is probably too long. The point is to set the wonton wrapper into a cup shape. Try 2 minutes first to see how it goes 2.) Use more butter spray to soften the wrapper. Spray both sides of the wrapper and not just the side that's facing upwards. This may bring the WW point up. Compensate with less cream cheese or chocolate chips? Let me know how it goes. BTW, what's splenda? a type of sugar replacement. 17 Nov 07 Hi, Its a great site you got. Its really difficult to find homemade chinese soups online and I am so glad to find yours. Learnt few tips to make my soup taste better. Always wondering why mine tastes so bland. Thanks so much. ~Amy 14 Nov 07 Hello...just wanted to say I enjoyed your page and you’re cute, too! Thanks for the recipes, ~Mike Shelton
8 Nov 07 I thoughly enjoyed reading your web site and I have been looking for simple Chinese receipes as I believe one can be healthier with simple foods. ~Lorraine
October 200728 Oct 07I have a restaurant where I get a soup they call "yatgawmein". It can be chicken, pork or shrimp. I have never been able to find a recipe. There are lots of vegetables in it. Can you help with a recipe? Thank you. ~Gene Martin
27 Oct 07 Hello from N.Y. USA. I enjoyed reading about wonton wrappers and the way to fold them. I am an American that is planning to try to make a Potsticker recipe and have never worked with the wrappers or spoke with anyone in China. Maybe you would like to try it also. Go to www.wolfgangpuck.com and search in the recipe section for Potstickers. I love how the wontons are boiled and then lightly pan fried to brown on one side to become crispy. ~Tara 22 Oct 07 I’m just now looking at your recipes for soup. I too, love the varied flavors of the chinese soups. I am a lover of all cultures soups. I feel that the soup dish represents the true nature of the people. ~Jim
18 Oct 07 Dear Phoebe, Your web site was amazing! I never knew such much information was available in one place. Thanx so much for all your recipes, tips, and ideas. I’m so glad I stopped by to check your wonderful website out. Your the greatest!! Thanx again. ~Susan B I live in vancouver and have travelled to hong kong and beijing. I just love the soups and found your recipes very easy to follow. thank you so much. ~ Matthew MacGregor, Canada 16 Oct 07 Thank you for your recipes. ~Siu Thank you for the won ton folding information, it was excellent, very, very well done, the pictures were epecially helpful and I smiled when I saw you showed them uncooked & then cooked, so you see the end result -- very thorough. This part of making soup was always annoying for me, I didn't know how to do it properly. So your info was perfect. Nice work -- THANK you! ~Deborah Green
14 Oct 07 Dear Phoebe, I’m a homesick Singaporean drooling over your lovely pictures. Thanks for all the wonderful recipes.;P ~Rose 6 Oct 07 Dear Phoebe, as an german expat, having lived in Asia for 20 years and now retired in Australia our family is constantly craving all the wonderful asian food so readily available everywhere in the streets in Asia - so now I have to learn to cook.... YOUR SITE IS WONDERFUL!!! We are having our first wonton-party today ;-) and I pre-tasted; superduperspecialGOOD! THANKS AND PLEASE MORE RECIPIES! ~Madeline, Australia Hi phoebe, I’m not going to view chinese soups quite the same way now ... thanks for your interesting thoughts and opinions about the different soup recipes! ~Mei 26 Sep 07 Do you have receipt on anti-aging? When I was browsing in one of the book store here I came across a cook book. I browse through one of the pages and came across a receipt on anti-aging using wolfberries, tomatoes and olive oil, salt to taste do you have some info regarding this. Many thanks. ~Ivy Lim
Hi..thank for your soups recipe. Im a kadazan and married with a chinese man. i would like to learn more abt chinese cooking esp soup. Pls send me any new chinese home recipe so that i can learn to cook and surprise my husband. Thank you so much.. ~Linda
25 Sep 07 My 3 year old son is constanly getting colds, when he gets better, another one starts again. I read you were the same when you were young until you took vitamin C. Do you know how much I should give my son???, how many mg??. My son's ped always give him cold meds that often don't help, and I think it's making his immunity weaker with the drugs. ~Jamie Chen
Oh, cod liver oil is great too. My sister's boyfriend grew up on those and he swear by them. But...they may not be the best tasting thing around :P 23 Sep 07 (this is a long one but good, thanks Kenneth!) (I was born and raised in Honolulu, Hawaii; moved to Michigan for college and to get away from the hot weather; in the summer I complain that "for weather like this, I could have stayed home") I just now stumbled across your Chinese soups site while trying to find directions for different ways to weave "ketupat" (the Malaysian compressed rice dumpling wrappers). (One of my hobbies is Origami, paper folding; and my interest extends to wrappings and packagings, especially the various traditional wrappings, like the old paper cones used before the manufactured paper bags, the foot cloths used in Russia before machine-made socks, wonton folding [_thank you_ for your page!], ketupat weaving, palm frond weaving, . . .) Having grown up in Hawaii, I learned to like a variety of foods from many traditions. My mother used to cook "chook", using a Thanksgiving turkey carcass, and a "one part rice to ten parts water" rule of thumb. Comfort food! Here in Lansing, Michigan, there was a chinese restaurant (now out of business, -sigh-; the restaurant business is _so_ competitive, and times are hard), run under a succession of managements. In the last family, the husband was the principal cook, but when he couldn't be there (he worked another job to bring in money) his wife would cook, and she would occasionally treat me to her homemade chinese soups. Have you ever run into chinese sweet-flavored bean soups???? What I remember is a light, sugary broth, made from I'm not sure of which beans, maybe mung beans, with a few vegetables, mostly broth, mostly clear but slightly thickened, and very good. I'm guessing sugar was added, but the sweet taste might come from the beans. I don't know. Since I don't know chinese, she couldn't tell me exactly what the soup was, but it was good. Sometimes there were other ingredients. Once, tender tendrils from pea or bean plants, and another time a rehydrated seaweed (or fungus?) that looked like black hair and was supposed to be medicinal/'good for you'. I _think_ the couple were from Hong Kong, but I could be wrong. They had a little garden outside of the building, and introduced me to a wonderful leafy green edible plant, that I later learned is a veriety of amaranth, sometimes called pigweed, related to spinach, and grows as a weed around here; tho, wouldn't you know it, it never grows in my yard. I get catnip; and purslane (Yum!); and orange, single, daylilies (tho I like the flowers too much to harvest the buds; I just wash, chop, and stew up the spent flowers); and used to get pokeweed (but the three changes of water is too much work); but not the amaranth that I want. -sigh- Maybe someday. I have my eye on a stand growing near my library. If I'm very lucky, maybe I can harvest some seeds before it gets cut down and thrown away. I don't want to take it while it's green because it'll go moldy instead of ripening and drying properly. Anyway, please keep an eye out for the sweet bean soups. Thank you. ~Kenneth Kawamura 19 Sep 07 Hi Phoebe, I am a Singaporean living in UK since 2002 and being a soup-lover, I prefer to cook my own soup with recipe taken from the internet and I love your website. What amazed me is that you look so young and seems to know so much like those old aunties!! Keep up the good work! Cheers! ~Jade
thank you so much for sharing your recipes, your stories, and your techniques. I've been sick this past week and although I still live with my parents, my mom knows little about soups (she's a good cook though). I've been asking for some soup and finally decided that I better make it myself. I can't wait to go home and try this. I'm really looking foward to having this for dinner tonight. Thank you. ~Jessica 16 Sep 07 I note your site doesn't have shark fin soup which is good. I'm looking for an alternative soup to serve at a chinese wedding dinner. could you suggest a soup, or a shark fin melon soup recipe? i would like to use the recipe for our "Fins - Best on Sharks" campaign by the Malaysian Nature Society Marine Group (Selangor Branch). many thanks. ~ H.Y. Leong, Malaysia
10 Sep 07 Phoebe!! you are amazing!! i love your website and i am gonna make some when my landlord aint around. haha!!! ~Janice 10 Sep 07 Hey there, I’m a Singaporean engaged in graduate study in Canada. I was scouring for recipes when I stumbled on your site. I’m a soup lover myself and your recipes will come in handy in pulling me through Ottawa’s dreary winters. ~Jeremy
6 Sep 07 Hi Phoebe, I was thinking of recording my soup recipes so that I could pass them down to my children. Your website is certainly a good reference point for me! Thanks and keep up the good work. ~Mrs Chiang August 200728 Aug 07Hi Phobe, Really liked your website !! I’m a soup-lover myself and my whole family too. Will definitely try some of the recipes soon!! Keep up the good effort!! ~Lena 20 Aug 07 Hi Phoebe, I like your site. I am going to try cooking all your soup recipes. I’ve got a question - soloman’s seal - what is it? Any pictures? ~lay swan
July 20078 Jul 07thanks so much for sharing your knowledge and talent of chinese soup making. i found your site very helpful and friendly. i'll check back often to see what's new. thanks again and take care. happy soup making! ~emily June 200712 Jun 07Hi Phoebe, Congratulations. This site is wonderful and of high standard. You are such a wonderful writer. You are soooooo goooooood. ~Regards, Rashmi May 200719 May 07Hi Phoebe, I am Brazilian. I´ve lived 2,5 years in China ; Hong Kong and Shanghai. Love Chinese Soups. Thanks for your great contribution. It´s a pleasure to try your recipes. ;) ~Fernando April 200730 Apr 07Hi Phoebe, I have taken a great interest in making soups. I am beginning to look into the herbal, tonic soups rather than the usual meat with veges... blah blah blah. More towards the mix of nice chinese herbs as well. Being Cantonese myself, soup is a very important dish on the dinnner table (well, having soup only fits me perfectly). I happened to chance upon your website while at work, so I have not read much of it yet. I am Singaporean working in Melbourne. Hope to keep in contact with you and i will explore your site further. Cheers, have a nice week ahead ~Austin
23 Apr 07 Phoebe, I enjoy your website! I tried your soup porridge recipe using a rice cooker, and it worked wonderfully well! Thanks so much for all the great recipes. ~ Best, Celeste February 20072 Feb 07Olá, adorei o seu site e gostaria de deixar este recado! Abraços, Leo January 200722 Jan 07What an awesome site! I lived in China for six years, I really miss the delicious soups. Thank you for putting so much time, research, and energy into this site. I look forward to trying some of your recipes. ~Rebecca 10 Jan 07 Phoebe, Thanks for your website. I lived in China for a short time, and one of the things I miss now is authentic Chinese food. I will use your soup recipes often. God’s Blessings! ~Kristi December 200623 Dec 06Hi Phoebe, Greetings! I used to work in NTU/NBS before moving to NUS last year. It is interesting that whilst I have probably not talked to you before when I was at NTU I am now conversing with you over the web. I started to use a thermal cooking pot recently and found it to be a wonderful way to cook food. My wife uses it to cook herbal soup occasionally, but you advise against it. May I know what is the reason? Thanks for your help. Merry Christmas,Meng Seng
9 Dec 06 Great site! I’ve been getting into Chinese Medicines recently. I was hoping for a Chinese version of borscht. I think I can start with borscht and try different common Chinese medicines each time I make it. I’m hoping someone has tips! I recently got A Spoonful of Ginger by Nina Simonds. It’s mostly about yin and yang foods. Not too bad. Can’t wait to try stuff out from it. ~Gary Yuen
7 Dec 06 Hi Phoebe - Thank you for setting up this site about chinese soups and why it is healthy to drink soup. Being an American Chinese, I always had chinese soup growing up but didn’t know why or what I was drinking. Thank you again for taking the time to explain the benefits of having soup and also for all those recipes... yummy for my tummy... ~Raymond Wong 7 Dec 06 You have a great website! I learnt a lot from it. I am now into soups and am thinking of preparing them in the morning so that I can have them ready at night when I come back from work. The Cuisinart slow cooker with timer is perfect. Can it be obtained in Singapore instead of through Amazon? Further, do you have any further tips on what I should do in the preparation for my dinner with the slow cooker? Would appreciate your advice. ~Tks Jasmine
3 Dec 06 thank you for a most helpful and interesting site especially when we’re so far away from home. I used to live in Singapore and I’m now living in Vancouver, BC. There are lots of new and inspiring soups here that they serve for free if you order up to 2-4 dishes in most Vancouver restaurants here. The soups here have a better quality maybe because of the stock and effort they put into making it. The other factor I guess is really the finest of ingredients that they use. Great job and Congrats for great effort! ~Tim Koh |
