Skip to main content
logo
Food Advertising by

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.

Comments

  1. refreshing soup for the humid weather!

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

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

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

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

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

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

    ReplyDelete
  9. One of the must-have in the humid summer!

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

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

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

    ReplyDelete
  13. 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

Mung Bean Cake ~ 绿豆糕

These Mung Bean Cakes are made with split mung beans and they can pass off as mooncakes as they are shaped using the plunger moulds for mooncakes.  I find these mung bean cakes refreshing and not so heavy as mooncakes and they are a perfect match with a cup of hot Chinese tea.




Mung Bean Cake  ~   绿豆糕
Ingredients
300 gm split mung beans30 gm Crisco shortening70 ml vegetable oil100 gm organic cane sugar1.1/2 Tbsp honeyabout 100 gm red bean paste1/2 tsp matcha powderpinch of saltpandan leavesMethod Wash and soak the mung beans with 700 ml water, overnight.Next day, rinse the mung beans and cook it in a rice cooker with about 1 inch of water covering the mung beans.  (I used the 'congee' function of the rice cooker).Put the cooked mung beans in a blender and blend till fine with 120 ml water.Heat up a non-stick pan with shortening and once melted, pour in the blended mung beans.  Keep stirring on medium heat and then add in vegetable oil.  Once all the oil has been absorbed, add in h…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…