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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…