Friday, April 16, 2010

Chayote, Corn, Mushroom in Clam broth

Chayote, Corn, Mushroom in Clam broth (佛手瓜, 玉米, 蘑菇, 蛤肉汤)
I saw this recipe from BH’s blog & went ahead to give it a try. It’s actually quite a mild flavor soup. MIL likes it but hubby finds it too plain. So on my next try, I actually added fresh clams & what a big diff it made! Hubby loves it! In fact, his words were “ yr soup had definitely improved by a GAINT step!” Wow!

So here’s my modified version.

  • 20-25 fresh clams (soak them in salt water 2-3hrs be4 use)
  • 500 pork ribs
  • 200g agrocybe aegerita (茶树菇)
  • 1 large chayote
  • 2 fresh corns (I normally used only d kernels)
  • 1.5 - 2 litre of water
  1. Trim away the ends of d agrocybe aegerita be4 washing & soaking them in water.
  2. Wash & cut d chayotes into cubes, pluck out d kernels from d corn after washing.
  3. Blanch pork ribs/lean meat.
  4. Rinse d clams at least 3 times to rid d sand/grit. Fill a pot with just enough water to cover d clams be4 bringing it to boil. Off d heat & remove d meat for later usage, discard d shells.
  5. Pour d clam broth through a strainer into a bigger pot.Add more water to make up 1.8l.
  6. Add all ingredients in it & bring to boil. Once boil, switch to med heat & continue boiling for 30 min. Then reduce to small flame & simmer for 2 hrs.
  7. No salt is needed as d clam broth is tasty enough.


Blessed Homemaker said...

I thought this looks familiar when I saw your subject title. Good idea to add in some clams!

Irene said...

Ya! made some changes to suit Hubby's tastebud..