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Happy Sunday and Happy Yuanxiao Festival! The traditional Chinese Yuanxioa Festival is celebrated on the 15th day of the first lunar month. Because the first lunar month is also called "yuan" month; the night of the 15th day of “yuan” month is the first night that the moon gets full; xiao means "night, "so the festival is named Yuanxiao Festival or Shangyuan Festival, Yuanxi Festival or Lantern Festival.
In Malaysia and Singapore, this day is celebrated by individuals seeking for a love partner, a different version of Valentine’s Day. Normally, single women would write their contact number on mandarin oranges and throw it in a river or a lake while single men would collect them and eat the oranges. The taste is an indication of their possible love: sweet represents a good fate while sour represents a bad fate. This day often marks the end of the Chinese New Year festivities.
This Sunday our #SundaySupper theme is “Souper Sunday Supper”. We are required to cook and share a soup recipe to warm up with during a chilly day or any time of the year. Our hostess for this week is Pam from The Meltaways.
I took this opportunity share one of the popular soup recipes among the Chinese during this Chinese New Year – The Fish Maw Soup. There are few types of fish maw in the market – the processed and the unprocessed. I choose the processed type which means is already fried and ready, that you just need to soak in the water and ready to cook immediately. I have use chicken broth for the base of this soup and I add in with some Chinese Shao-Hsing wine. The other ingredients are mushrooms and I have used two types of mushrooms – the shitake mushrooms and straw mushrooms (in can form) which are perfect for this soup. For those who love it to be thicker you may add in some cornstarch diluted in some water and lastly a beaten egg to make the soup even smoother, delicious and of course is ideal to warm you up during the cold seasons.
INGREDIENTS
150gm processed fish maw
½ cup of sliced ginger
4-5 shitake mushrooms, soaked and cut into small cube size
½ can of straw mushrooms, cut into half or quarter, depending on size
6 cups of chicken broth
1 ½tbsp of Shao-Hsing wine
2tbsp of sesame oil
1 egg, lighten beaten
Salt and ground pepper for additional taste
Some chopped cilantro to garnish
Serves 4
DIRECTIONS
1. Soak the fish maw, shitake mushrooms in separate bowls of cold water until tender.
2. In a pot, boil water with few (4 to 5) slices of ginger. Add the fish maw and boil for few
minutes. This is to help the fish maw become softer and to clear the remaining fishiness
smell.
minutes. This is to help the fish maw become softer and to clear the remaining fishiness
smell.
3. Remove the fish maw from boiling water and cut into bite pieces. Place those cut fish
maw back into the bowl of cold water.
maw back into the bowl of cold water.
4. In a separate boil or skillet, heat-up with sesame oil and add in the remaining slices of
ginger until aromatic.
ginger until aromatic.
5. Add in chicken broth and later Shao-Hsing wine and let it boil for 1 to 2 minutes.
1. 6. Add in drained fish maws, shitake mushrooms, straw mushrooms and let it simmer for
another 10 – 15 minutes.
another 10 – 15 minutes.
6. 7. Add in drained fish maws, shitake mushrooms, straw mushrooms and let it simmer for
another 10 – 15 minutes.
another 10 – 15 minutes.
8. Ladle out and add in some chopped cilantro to garnish and serve immediately.
Don’t forget to check out all of the wonderful soups being offered by the #SundaySupper family:
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