Quick Fish Soup + Chinese Spinach with Conpoy & Kei Chee

Dinner tonight was onion omelette, Chinese spinach with dried scallops and kei chee, and a quick fish soup that I tried for the first time -- a yummy nutritious time-saver when I'm caught with not enough time for double-boil or slow cook options. The latter two are from Ng Siong Mui's "Secrets of Nutritional Chinese Cooking" -- soup modified cuz I couldn't get luffa today. :p Too bad we were too hungry to take photos before dinner started. ;q'

Anyway, to share with busy parents and singles out there -- here's what I did:

Quick Fish Soup

Ingredients

200g Toman Fish, sliced
100g Lean Pork, sliced
1 Carrot, peeled and sliced
1/2 can Big Button Mushrooms, sliced
2 slices Old Ginger
900ml Hot Water
1/2 tbsp Oil
Salt, to taste

Marinade

Fish: 1 tsp Light Soy Sauce
1 tsp Oil
A dash of Ground White Pepper

Pork: 1 tsp Light Soy Sauce
1 tsp Oil
A dash of Ground White Pepper

Method

1) Heat oil in a saucepan and stir-fry ginger until fragrant.

2) Add in carrot and mushrooms and stir-fry for 2-3 min.

3) Add in sliced pork and stir-fry till cooked.

4) Add in the hot water and bring mixture to boil. Lower flame and simmer for 3-5 min.

5) Add in sliced fish and bring mixture to boil again.

6) Add salt to taste.

*Note: I usually use hot water in order to shorten cooking time. :)



Chinese Spinach with Conpoy & Kei Chee

Ingredients

500g Chinese Spinach
30g Kei Chee
50g Dried scallops (Conpoy)
4 slices Old Ginger
1 clove Garlic, skinned and smashed
1/2 tbsp Oil

Seasoning

Chinese Spinach: 1 tsp Light Soy Sauce
1 tsp Oyster Sauce
1 tsp Sugar

Kei Chee and Dried Scallops: 1 tsp Cornflour mixed with 2 tsp Water and 1/2 tsp Dark Soy Sauce

Method

1) Soak dried scallops in 300ml of hot water for 1 hour. Soak kei chee in hot water separately for 1 hour too.

2) Heat oil in a wok. Stir-fry garlic and ginger until fragrant.

3) Add in Chinese spinach and stir-fry a bit.

4) Add in seasoning for Chinese spinach. Continue to stir-fry and mixed well with spinach.

5) Ladel spinach onto serving plate when cooked. Proceed to cook kei chee and dried scallop separately.

6) Drain kei chee and add to dried scallop in the 300ml of hot water which dried scallop was soaked in. Bring mixture to boil. Turn flame down to low flame and simmer for 10 min.

7) Stir in corn starch mixture. Turn off flame and ladel mixture onto Chinese spinach. Serve immediately.