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Hed Chef
Belly good soup for keeping peace
By Hedy Khoo
October 25, 2010
LET'S face it. We are superficial. Anyone who declares that looks don't matter is most likely a liar, in denial or simply sucking on sour grapes. Luckily for everyone, beauty is in the eye of the beholder.
One man's puffer fish is another man's mermaid. But what all relationships have in common is that, man or half-fish, pretty or not, you inevitably find yourself in hot water every now and then.
It is not possible to please your other half all the time. But ignorance does not lead to bliss. Paying heed to warning signals can save you from a tsunami of tears and emotions.
But should disaster strike, keep your chin above troubled waters. Up your intake of chillies. That will help you shed real tears to project your sensitive side. Even better, a chilli-numbed tongue is less likely to say the wrong words at the worst moment.
Make your other half a peace offering of this spicy soup and keep him or her panting from the heat. You might very well avoid a storm in a teacup.
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SPICY SALMON BELLY SOUP
METHOD
Heat oil in pot. Add garlic and stir-fry until golden brown then add the fermented black beans, ginger and shallots. Stir-fry until shallots turn translucent.
Add the water, the salted plum, sliced chillies, tomato and fermented soya bean paste.
Slice off the stem from the stalk of parsley and slice it thinly. Set aside the leaves. Add the sliced parsley stem into the boiling mixture.
Allow to boil for 8 minutes then add the salmon. Boil for 2 or 3 minutes until cooked through.
Add the vinegar.
Serve garnished with the spring onion, parsley and fried shallots.
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INGREDIENTS
300g salmon belly, sliced
3 cloves garlic, chopped
4 shallots, sliced
20g ginger, julienned
20g galangal
1 stalk of flat-leaved parsley
1 stalk spring onion
1 chilli padi, sliced
1 red chilli, sliced
1 tomato, cut into segments
1 salted plum
1 tsp fermented black beans
1 tbsp fermented soya bean paste
Dash of white pepper
1/2 tsp vinegar
13/4 cups of water
2 tbsp vegetable oil
Fried shallots, optional
Hed Chef
Belly good soup for keeping peace
By Hedy Khoo
October 25, 2010
LET'S face it. We are superficial. Anyone who declares that looks don't matter is most likely a liar, in denial or simply sucking on sour grapes. Luckily for everyone, beauty is in the eye of the beholder.
One man's puffer fish is another man's mermaid. But what all relationships have in common is that, man or half-fish, pretty or not, you inevitably find yourself in hot water every now and then.
It is not possible to please your other half all the time. But ignorance does not lead to bliss. Paying heed to warning signals can save you from a tsunami of tears and emotions.
But should disaster strike, keep your chin above troubled waters. Up your intake of chillies. That will help you shed real tears to project your sensitive side. Even better, a chilli-numbed tongue is less likely to say the wrong words at the worst moment.
Make your other half a peace offering of this spicy soup and keep him or her panting from the heat. You might very well avoid a storm in a teacup.
--------------------------------------------------------------------------------
SPICY SALMON BELLY SOUP
METHOD
Heat oil in pot. Add garlic and stir-fry until golden brown then add the fermented black beans, ginger and shallots. Stir-fry until shallots turn translucent.
Add the water, the salted plum, sliced chillies, tomato and fermented soya bean paste.
Slice off the stem from the stalk of parsley and slice it thinly. Set aside the leaves. Add the sliced parsley stem into the boiling mixture.
Allow to boil for 8 minutes then add the salmon. Boil for 2 or 3 minutes until cooked through.
Add the vinegar.
Serve garnished with the spring onion, parsley and fried shallots.
--------------------------------------------------------------------------------
INGREDIENTS
300g salmon belly, sliced
3 cloves garlic, chopped
4 shallots, sliced
20g ginger, julienned
20g galangal
1 stalk of flat-leaved parsley
1 stalk spring onion
1 chilli padi, sliced
1 red chilli, sliced
1 tomato, cut into segments
1 salted plum
1 tsp fermented black beans
1 tbsp fermented soya bean paste
Dash of white pepper
1/2 tsp vinegar
13/4 cups of water
2 tbsp vegetable oil
Fried shallots, optional
