Skip to main content

Egg drop bittergourd soup


Egg drop bittergourd soup  ......... this is one soup that I like to whip up as I find it very versatile.  It goes well with white rice or just add on some bihun or mee sua for a light and refreshing quick meal!







Quick and simple soup with meat, fish, poultry and veggie, all in one!

Ingredients
  • 250 gm chicken frame to make stock
  • 250 gm bittergourd, sliced
  • 100 gm pork/chicken fillet, sliced
  • 10 or more fish balls
  • 4 cups water
  • 1 egg, lightly beaten
  • Salt to taste
  • Sesame oil
  • Dash of pepper
Preparation
  1. Bring to the boil 4 cups of water, once boiling, add in the washed and cleaned chicken frame.  Cover and let it simmer for about 30 mins.
  2. Wash and remove the seeds from the bittergourd, slice it up and mix in some salt.  Set aside.
  3. Season the meat with some salt, pepper and sesame oil, set aside.
  4. Remove the chicken bones, add in the seasoned meat and let it cook for a while.
  5. Squeeze out the water from the sliced bittergourd, rinse and add into the soup.
  6. Add in the fish balls and lightly beaten egg.  Give it a quick stir.
  7. Add salt to taste and serve hot.

Labels:

Comments

  1. j3ss kitch3nDecember 10, 2010 at 1:41 PM

    refreshing soup for the humid weather!

    ReplyDelete
  2. Smoky Wok (formerly Tastes of Home)December 10, 2010 at 5:51 PM

    I like bittergourd more and more but have not had it in egg drop soup yet...looks comforting!

    ReplyDelete
  3. ann lowDecember 10, 2010 at 7:38 PM

    This is one of my favorite soup because I love bitter gourd and it is to easy to prepare. Looks so delicious!

    ReplyDelete
  4. Elin ChiaDecember 10, 2010 at 10:59 PM

    Love the idea of cooking egg drop bitter gourd soup...great soup !

    ReplyDelete
  5. AnandaDecember 11, 2010 at 1:24 AM

    AM not a fan of bittergourd but love egg drop is the soup :) they bring amazing texture to the soups right?

    ReplyDelete
  6. lenaDecember 11, 2010 at 10:00 PM

    hi cheah, i also notice nowadays a lot of hawkers selling seafood noodles also add bittergourd into it..i like that.

    ReplyDelete
  7. MaryMohDecember 12, 2010 at 9:24 AM

    I love bitter gourd...so good for health. I like it fried or in soup. Yours looks very delicious. I can eat a big bowl :D

    ReplyDelete
  8. 3 hungry tummiesDecember 12, 2010 at 6:14 PM

    This is fabulous for our hot and humid weather in summer!

    ReplyDelete
  9. Angie's RecipesDecember 12, 2010 at 7:43 PM

    One of the must-have in the humid summer!

    ReplyDelete
  10. Yummy BakesDecember 13, 2010 at 11:26 AM

    Thanks for sharing - gives me another option of what to do with bitter gourd. It looks light and refreshing.

    ReplyDelete
  11. tigerfishDecember 14, 2010 at 4:24 AM

    I enjoy bittergourd and of course in a egg-drop soup like this :)

    ReplyDelete
  12. Belly Good CookingJanuary 10, 2011 at 4:50 PM

    Great soup. Simple yet appetizing!!! Thanks for this great idea. :)

    ReplyDelete
  13. Sokehah cheahJanuary 11, 2011 at 6:02 AM

    Gosh, I've missed out replying to all the encouraging comments on this post. A great thank you to all of you. My apologies!

    Belly Good Cooking
    Thnks for dropping by and steer me back to this post to reply to all those kind comments.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more