Daily Archives: March 27, 2011

晌螺西洋菜紅蘿蔔湯 Conch with watercress and Carrot Soup

Soup has always been part of the meal in a typical Chinese home, as they believe that it is an important component of maintaining one’s well being. Soups are often seasonal. In the winter, the goal of soups is typically to counter the dryness of cold wind and heating. Also, they are typically more savory as the idea is that they can help keep you warm. In the summer, they are usually more refreshing, and are geared towards improving the appetite and to replenish fluids lost from sweating.

A wide variety of ingredients may be used to make soups, such as meats, seafood, vegetables, fruits, and herbs. Soups with herbs have medicinal benefits. Vegetables can help cleanse the body, and fruits provide hydration or moisture to the body.

This soup has the sweetness from carrots and watercress, plus the flavor of fresh seafood. I hope you will try to make this delicious and nutritious homemade soup.


  • 2 bunches watercress
  • 2 fresh conchs, sliced
  • 3 slices ginger
  • 1 carrot, peeled and cubed
  • 3 dried tangerine peels
  • 1 candied dates 蜜棗
  • 1 piece of dried ham 金華火腿
  • 8 cups of water


  1. Bring a pot of water to boil.
  2. Meanwhile, heat oil in a skillet over high heat.  Stir in gingers until fragrant.  Add the sliced conchs.  Stir fry for couple minutes.  Then transfer the gingers and conchs to the pot of boiling water. 
  3. Add carrots, watercress, dried ham, candied dates and dried orange peel in the pot.
  4. When it boils again, reduce heat to medium-low and simmer for 2 hours.

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甜酸魚塊 Sweet and Sour Fish Fillet

An appetizing dish that goes very well with rice and is very easy to make.


  • 1 Grouper fillet or any white fish fillet (about 14 oz)
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 2 tablespoons cornstarch
  • 1 onion, peeled and sliced
  • 3 cloves garlic, minced


  • 3 tablespoons water
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 2 teaspoons corn starch


  1. Cut fillet into bite-size piece
  2. Marinate fillet with salt and oil. Lightly coat each piece with corn starch.
  3. Heat oil in a pan over high heat.  Add fillet, cook for 4 minutes on each side, or until cooked through. Remove from pan.
  4. In a bowl, mix all ingredient for the sauce.
  5. Heat oil in a pan.  Stir in garlic, cook until fragrant.  Add onion and stir fry until tender.
  6. Pour the sauce over the fillets in the pan with onion.  Stir fry until the sauce thicken (about 1-2 minutes)

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