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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more