Skip to main content

Eel soup



This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more!


Sweet and tasty soup with no fishy smell at all!

Recipe for Eel Soup

    Ingredients
    • 350 gm eel
    • 2 carrots, cut into cubes
    • 2 tomatoes,cut into wedges
    • 3 onions, cut into wedges
    • 2.5 lt of water
    • 20  white peppercorns, crushed
    • Seasalt to taste
    Method
    1. Clean up the fish, set aside.
    2. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns.
    3. Simmer for a while and add in the eel.
    4. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours.
    5. Add salt to taste.
    6. Ladle and serve immediately.




    I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes


Labels:

Comments

  1. My Little SpaceJanuary 10, 2013 at 6:57 PM

    I'm not daring enough to try out the eel recipe. haha.... Kudos!
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 10, 2013 at 10:27 PM

      You're afraid of the slippery eel? I was hesitant too at the beginning!

      Delete
  2. UnknownJanuary 10, 2013 at 7:09 PM

    I surmise I have chosen an intelligent and mind blowing website with interesting material.
    free recipes

    ReplyDelete
  3. ann lowJanuary 10, 2013 at 9:40 PM

    Another healthy soup! I remember my grandma used to made this eel soup when I was a little girl but I've never try to make this myself because I'm afraid of eel, looks very slippery.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 10, 2013 at 10:30 PM

      Yes, quite hard to handle ..... seems eel helps to lower blood pressure.

      Delete
  4. KimmyJanuary 11, 2013 at 3:09 PM

    Hi Cheah, never dare cook this fish but I'll share this idea with my neighbour who is Cantonese and try a little of the soup.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 11, 2013 at 3:11 PM

      Hey, I think the eel is not so 'user friendly' after all!!

      Delete
  5. Elin ChiaJanuary 11, 2013 at 4:31 PM

    Cheah...this is really delicious soup :) healthy too !

    ReplyDelete
  6. Sonia ~ Nasi Lemak LoverJanuary 11, 2013 at 5:07 PM

    very special soup!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 14, 2013 at 4:16 PM

      Yes, but not many people are game to try cooking this!

      Delete
  7. kitchen flavoursJanuary 11, 2013 at 7:56 PM

    I have never eaten eel before, dare not even try to! Haha! I've always seen eel cooked "kung po" style, never in soup before!

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 14, 2013 at 4:17 PM

      Yes, most restaurantts cook this 'kung po' style.

      Delete
  8. Angie's RecipesJanuary 12, 2013 at 1:17 PM

    A very interesting combo. Had eel soup before, but with Chinese herbs...this for sure is something different and delicious to me.

    ReplyDelete
  9. lenaJanuary 13, 2013 at 10:52 AM

    eel soup for snake year!! LOL!

    ReplyDelete
  10. Anupama K. MazumderJanuary 13, 2013 at 4:16 PM

    The soup looks lovely and light, except the block of fish in it. It takes guts to put it like that. :)

    http://anucreations.blogspot.in/

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 14, 2013 at 4:20 PM

      Thanks for dropping by....not so bad actually. Just treat it like a block of mackerel!

      Delete
  11. Dawn @ Words Of DeliciousnessJanuary 14, 2013 at 11:41 AM

    I have never eat en fish before, sounds really interesting and delicious. Thank you for stopping by my blog, I hope to see you again.

    ReplyDelete
  12. mui muiJanuary 14, 2013 at 12:04 PM

    Cheah,
    I believe this soup is really tasty with the sweetness from the vege and the fish.
    This is again something new to me. Thanks for sharing!

    mui

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe