CHICKEN & DUMPLIN’ SOUP HEALTHIER RANCH DRESSING BANANA PUDDING PIE MELISSA’S CHICKEN & DUMPLIN’ SOUP 2 packs chicken tenders, cut into bite-size pieces 1 family-size cream of chicken soup (26 ounces) 2 teaspoons each of salt, pepper, garlic powder and onion powder 3 tablespoons chicken bouillon granules 1 (14-ounce) can chicken broth 1 bag frozen peas and carrots or package of mixed vegetables 1 cup potatoes, cubed (optional) DUMPLINGS: 2 ¼ cups Bisquick 2/3 cup whole milk 2 teaspoons sage or Italian seasoning 1 teaspoon garlic salt 1 teaspoon salt and pepper Place the chicken tenders in a large pot and put enough water in the pot just to cover the tenders. You can also season the chicken with salt and pepper before adding the water. Bring to a boil and as soon as it comes to a boil, turn down the burner as low as it will go, cover and simmer for 30 minutes. Next add the cream of chicken soup, seasonings, peas, carrots and potatoes and simmer for about 15-30 minutes. Add all the ingredients together for the dumplings and drop by very small teaspoons, or even a baby spoon, into the soup. Take a fork and gently separate the dumplings as they are cooking so that they don’t form one big dumpling ☺ Simmer uncovered for 10 minutes then place the lid back on the pot and cook another 10 or so minutes on very low. HEALTHIER HOMEMADE RANCH DRESSING ½ cup plain whole milk yogurt ¼ cup mayo 1 teaspoon apple cider vinegar ½ teaspoon each of garlic powder, onion powder and dried dill ¼ teaspoon each of salt and pepper Mix all the ingredients together and refrigerate for at least an hour or overnight. BANANA PUDDING PIE 2 cups finely crushed Nilla wafers ½ cup butter, melted 1 large box vanilla pudding 2-½ cups whole milk 3 large bananas, sliced 1 small container Cool Whip In a 9” pie plate, mix crushed Nilla wafers and butter together. Press into pie plate and up the sides. Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and let it cool completely. Meanwhile mix pudding and milk together. Place half the banana slices on the Nilla wafer crust, then half the pudding then repeat one more time. Spread Cool Whip over pudding. Refrigerate at least 3 hours or overnight before serving.

Originally posted at Simple Delicious Southern Food


There is nothing better than a bowl of hot soup during the winter months. My favourite veggies are carrot and mushroom but go ahead and add what you ever like. The yogurt soup is made with nutritious ingredients. Enjoy it!

Prep: 15mins

Cook: 15 mins

Total:30 mins

Yield: 4-6 servings


Hello Everyone!

I love making soup and cold days are absolute perfect time to try traditional and new recipes. Creamy Yogurt soup with meatball, vegetable is one of my favourite recipe and easy delicious, nutritious. It is traditional soup also it is a good example of Turkish regional cusine usually associated with the northern and in the middle part of Turkey but it is common all ovue the country and it is popular Turkish soup that features plain strained yogurt, mint, rice or coarsely ground wheat. The soup is called ‘ Yayla corbasi ‘ in Turkey. I prepared the Turkish yogurt soup with rice and added meatball, vegetable, cream in it and the result was perfect and the soup was more delicious and nutritional.

In addition, There are some benfits of yogurt, such as it’s high in Protein and it helps to prevent osteoporosis, yeast infections and common cold, it helps lose weight, it may reduce the risk of high blood pressure, decreases allergy symptoms, makes your teeth pretty. TryTurkish yogur soup ” Yayla Corbasi’, do something good for your body healty and your taste.


2 cups strained yogurt, 1 egg yolk, 1 tsp plain flour, 6-7 cup water.

1 cup cream

Prepared meatballs,

2 tbs rice, washed

1 cup mushroom, diced

1 cup carrot, diced

1 tbs olive oil, 1 tbs butter

1 tsp dried mint or chopped fresh mint

Salt to taste

Optional:1tsp hot red pepper flakes

Here the recipe how to cook yogurt soup with meatball and vegetables:

Assemble the meatball.
Clean and Chop the mushroom.
Wash and Cut into small cubes your carrot.
Prepare the yogurt soup and cook then add the rice.
Add the meatball in your soup.
Add the chopped carrot into your soup.
Add chopped mushroom in your soup.

Virtual Cooking Class with MUJI Canada

I am back to show everyone how to make a simple and healthy Japanese home dish – Carrot & Mushroom Seasoned Rice!

About this Event

Takikomi Gohan is a Japanese dish consisting of seasoned rice cooked with vegetables such as carrots, burdock roots, and sometimes chicken and konnyaku (a jelly made from a type of potato). Ingredients used for takikomi gohan differs from house to house and region to region.

As November is the main mushroom season across Canada, Vancouver-based cooking instructor Kimiko of Kimiko’s Kitchen will be teaching us how to make Carrot & Mushroom Takikomi Gohan using both fresh and dried mushrooms, and complete the meal with a healthy instant miso soup, miso dama, that can be customized using your favourite ingredients.

You’ll learn:

  • What is takikomi gohan?
  • How to prepare rice and cut ingredients
  • How to cook Carrot & Mushroom Takikomi Gohan on stove vs. rice cooker
  • How to make Miso Dama
  • Ways to serve takikomi gohan and miso soup
  • How to plate Japanese food for guests

Please register via

Originally posted at Kimikos Kitchen

Three Session Cocktails to Feel Good About

Three Low Sugar and Low ABV Cocktails to Make with Juneshine and Iconic this Summer

We have new friends in the valley offering an insanely delicious hard kombucha! JuneShine was started by a team of adventurers, artists, and creatives who share a passion and want to leave a positive impact on the environment. They are brewing a high-quality, healthy jun kombucha and you can get it in Arizona! Juneshine is now delivering in less than 2 hours in Tempe, Mesa, Guadalupe, Chandler, and Gilbert areas. You can order online and it’ll be at your door before you know it. 

Although delicious on its own, we’re to using Juneshine to create flavorful, low ABV, and low-calorie cocktails with Iconic Cocktail handcrafted mixers. These recipes are perfect if you’re looking to cut back on spirit or if you are consciously drinking this summer. Combining tart and tangy Juneshine with Iconic Mixers, you’ll be able to create simple cocktails with complex flavors that are sure to impress. 

Check out these three recipes featuring Juneshine and Iconic! 


A low ABV take on the classic tiki cocktail made with Iconic Ginga Syrup and Iconic Spiced Honey with Juneshine Honey Ginger Lemon Hard Kombucha.

An all-time favorite tiki cocktail is the Dark & Stormy. This is traditionally made with two kinds of rum and sugary ginger beer. We’ve modified this recipe to make it low ABV with Juneshine’s Honey Ginger Lemon Hard Kombucha and used black tea instead of rum. Iconic Ginga Syrup is a low-sugar ginger beer alternative and Iconic Spiced Honey will transport you to the Caribbean. So refreshing without any of the sugary storm clouds. 

Light & Calm (46 calories | 7.3 grams of sugar)

-Combine all but the black tea over pebble ice 

-Top with tea for a classic layered expression 

-Garnish with a dehydrated lemon wheel 

A low ABV take on the classic tiki cocktail made with Iconic Ginga Syrup and Iconic Spiced Honey with Juneshine Honey Ginger Lemon Hard Kombucha.

A low ABV take on the classic tiki cocktail made with Iconic Ginga Syrup and Iconic Spiced Honey with Juneshine Honey Ginger Lemon Hard Kombucha.

A low ABV take on the classic tiki cocktail made with Iconic Ginga Syrup and Iconic Spiced Honey with Juneshine Honey Ginger Lemon Hard Kombucha.


A tea inspired cocktail with Iconic Watermelon Rose Tonic and Juneshine Rose and a delicate rose petal super cube.

If you’re looking for a lower ABV cocktail, replace spirit with any sort of flavorful tea. We created this delicate cocktail using a hibiscus tea, Iconic Watermelon Rose Tonic, and Juneshine’s Rosé Hard Kombucha. Lighter than a regular cocktail, this sipper is perfect for tea time. To make a showstopper ice cube, simply add some dried rose petal to your ice cube tray and freeze!

Watermelon Less Sugar High (43 calories | 6.3 grams of sugar) 

-Combine all in a mixing glass and stir with ice until chilled 

-Pour over a rose super cube 

A tea inspired cocktail with Iconic Watermelon Rose Tonic and Juneshine Rose and a delicate rose petal super cube.

A tea inspired cocktail with Iconic Watermelon Rose Tonic and Juneshine Rose and a delicate rose petal super cube.


A low ABV Pina Colada inspired float made with Iconic Lime Leaf Tonic and Juneshine Acai Berry Hard Kombucha.

As much as we love a Pina Colada, they are usually packed with sugar and super sweet. Plus, you have to get out a blender. We are inspired by the flavors of this tropical tiki cocktail and came up with an easier way to make one (with hardly any sugar!) With some homemade coconut ice cream flavored with Iconic Lime Leaf Tonic ice cream and Juneshine Acia Berry hard kombucha, this float will be one to dream about. 

Pinada Colada (262 calories | 8.4 grams of sugar) 

-Combine in your favorite glass and garnish with pineapple

To make Lime Leaf Coconut Ice Cream*

-Combine all in a small bread pan and freeze 

-Stir every 30 minutes to churn (or use an ice cream maker) 

-Use after 4 hours for ultimate creaminess and scoopability 

Note: After 4 hours, the ice cream will be a little icy and harder to scoop but have no fear, it’s still wildly delicious! 

A tea inspired cocktail with Iconic Watermelon Rose Tonic and Juneshine Rose and a delicate rose petal super cube.

A tea inspired cocktail with Iconic Watermelon Rose Tonic and Juneshine Rose and a delicate rose petal super cube.


These are just three ways to enjoy session cocktails. If you ever find yourself in need of a break from spirit, turn to hard kombucha like JuneShine to use in place of spirit for your favorite cocktail recipes. Your cocktails don’t have to be boring! Use Iconic Mixers to bump up the flavor and add something special to your low ABV drink. When you use products that start with honest and real ingredients like Juneshine and Iconic, you can create guilt-free cocktails to feel good about this summer!

Originally posted at Iconic Cocktail

Monkey Bread Recipe

Monkey Bread Recipe

Monkey bread is a sweet, gooey bundt cake produced using wads of batter abounded in cinnamon sugar. Mastermind the mixture balls in a bundt container, at that point top everything with a rich earthy colored sugar sauce before heating. Transform it onto a serving plate, at that point shower with smooth vanilla icing. Each chomp possesses a flavor like the clingy heavenly focus of cinnamon rolls. Monkey bread is served pull separated style where everybody detaches a piece–simply like how monkeys pick at their food. 

You can have monkey bread for breakfast, early lunch, or treat. Or on the other hand supper, or second sweet, or lunch, or bite. (Hello, I’m not judging! Each time is a decent monkey bread time!) 

I distributed a caramel monkey bread formula quite a while back and caught up with this conventional formula. I concluded the time had come to refresh the photographs, include a video instructional exercise, and incorporate increasingly supportive data so you can have monkey bread formula achievement! 

Planning Time: 2 hours, 40 minutes 
Cook Time: 40 minutes 
Total Time: 3 hours, 20 minutes 
Yield: 12-14 servings 


Monkey bread joins a few minuscule wads of batter covered in margarine, cinnamon, and sugar. It’s essentially a monster bundt container of gooey cinnamon rolls! Finish this pleasant breakfast or sweet treat with vanilla icing and serve pull separated style. 


  • 1 and 1/2 cups (360ml) entire milk, warmed to about 110°F (43°C) 
  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard parcel) 
  • 1/4 cup (50g) granulated sugar 
  • 2 enormous eggs 
  • 1/3 cup (5 Tbsp; 70g) unsalted margarine, dissolved and marginally cooled 
  • 1 teaspoon salt 
  • 5 cups (625g) universally handy flour (spoon and leveled) 


  • 3/4 cup (12 Tbsp; 170g) unsalted margarine, separated 
  • 1 and 1/4 cups (250g) granulated sugar 
  • 1 Tablespoon ground cinnamon 
  • 2/3 cup (130g) pressed light or dull earthy colored sugar 
  • 1 teaspoon unadulterated vanilla concentrate 

Vanilla Icing: 

  • 1 cup (120g) confectioners’ sugar 
  • 3 Tablespoons (45ml) entire milk 
  • 1/2 teaspoon unadulterated vanilla concentrate 


Set up the batter: Whisk the warm milk, yeast, and sugar together in the bowl of your stand blender fitted with a mixture snare or oar connection. Cover and permit to sit for 5 minutes. 

Include the eggs, margarine, salt, and 1 cup flour. Beat on low speed for 30 seconds, scratch down the sides of the bowl with an elastic spatula, at that point include the rest of the flour. Beat on medium speed until the batter meets up and pulls from the sides of the bowl, around 2 minutes. *If you don’t claim a blender, you can blend this batter in with a huge wooden spoon or elastic spatula. It will take a touch of arm muscle!* 

Ply the mixture: Keep the batter in the blender and beat for an extra 2 minutes or ply by hand on a delicately floured surface for 2 minutes. 

first Rise: Lightly oil a huge bowl with oil or nonstick shower. Spot the batter in the bowl, going it to cover all sides in the oil. Spread the bowl with aluminum foil, cling wrap, or a perfect kitchen towel. Permit the batter to ascend in a moderately warm condition for 1-2 hours or until twofold in size. (I generally let it ascend on the counter. Takes around 2 hours. For a minuscule decrease in rise time, see my response to Where Should Dough Rise? in my Baking with Yeast Guide.) 

Liberally oil a 10-12 cup bundt skillet with spread or nonstick splash. (Nonstick shower is best for this formula.) 

Set up the covering: Melt 1/2 cup (115g;1 stick) of unsalted margarine in a medium bowl. Combine granulated sugar and cinnamon in another medium bowl. You will utilize the remainder of the spread, earthy colored sugar, and vanilla later. 

Shape the mixture: Use the video instructional exercise above as a guide for this progression. At the point when the batter is prepared, punch it down to discharge the air. Working each in turn, take little bits of batter and fold into balls (about 1.25 crawls in distance across each). You will require 40-45 balls complete, so be humble with their size. Plunge each ball, individually, in the liquefied spread and afterward liberally move in the cinnamon-sugar blend to cover them. You may require more cinnamon-sugar depending how substantial you coat each ball. Mastermind the balls in the bundt dish as you go. Spread the dish with aluminum foil, saran wrap, or a perfect kitchen towel and permit the molded monkey bread to rest for 20 minutes. The balls will marginally ascend during this time. 

Alter broiler rack to a lower position and preheat stove to 350°F (177°C). (It’s ideal to prepare the monkey bread towards the base of the broiler so the top doesn’t consume.) 

Finish the covering: Melt staying 1/4 cup (60g; 4 Tbsp) spread, at that point race in the earthy colored sugar and vanilla concentrate. Pour equitably everywhere throughout the formed monkey bread. 

Prepare for 35-45 minutes or until brilliant earthy colored on top. Spread freely with foil if the top is searing excessively fast. Cool for 5-10 minutes, at that point upset onto an enormous serving plate or cake stand. 

Make the icing: Whisk the entirety of the icing fixings together. Shower over monkey bread. Cut the bread into liberal cuts or let everybody take out the gooey pieces themselves. That is the fun of this treat! 

Monkey bread tastes best served around the same time. Spread extras firmly and store at room temperature for 1 day and in the fridge for as long as 4 days. 


Freezing Instructions: Prepare formula through stage 4. After batter rises, punch it down to discharge the air, at that point fold into 40-45 little balls as coordinated in sync 7. Try not to cover the balls. Spot formed batter balls on a preparing sheet, at that point refrigerate for 30 minutes. When chilly, the mixture balls won’t stay together any longer. Spot them in a cooler sack or cooler cordial holder, at that point freeze for as long as 3 months. Defrost mixture balls in the cooler or at room temperature, set up the covering and bundt dish, at that point coat the batter balls as educated in sync 7. Proceed with the formula. 

Overnight Instructions: Prepare the formula through stage 3. Spread the batter firmly and refrigerate for up to around 15 hours. At any rate 3 hours before you serve the monkey bread the following day, expel the mixture from the fridge, keep secured, and permit to ascend on the counter for around 1-2 hours. Proceed with stage 5. 

Yeast: Red Star Platinum yeast is a moment yeast. You can utilize Red Star Yeast dynamic dry yeast. Rise times will be marginally longer utilizing dynamic dry yeast.

Originally posted at Cookjet

Chicken & Rice, Summer Veggie Medley and GranSyl’s Blackberry Cobbler…enjoy! :)

1 1/3 cup uncooked rice (not instant)
1 Pkg. dry onion soup mix
1 can cream of chicken soup
1 soup can full of water
1 soup can full of milk
1/4 cup butter, melted
4lbs (10-12) drumsticks or 2 pounds boneless, skinless chicken thighs
Put rice in 13x9x2 greased dish.  In a bowl, mix soup, water, milk and onion soup well.  Pour over rice.  Place chicken legs or chicken thighs on top of that (I seasoned my chicken with salt, pepper, onion powder & garlic powder).  Pour butter over chicken legs or thighs.   Cover with foil and bake at 400 degrees for 1 hour.  Remove cover and continue baking 15 more minutes until chicken browns.  This is very tasty and the chicken melts in your mouth!
4 thick-cut pieces of bacon, chopped
4 ears fresh corn, cut from the cob         
1 tablespoon sugar
3 cloves garlic, minced
1 cup frozen lima beans, thawed
1 cup of fresh tomato, chopped
1 teaspoon each of salt and pepper
In a black skillet, cook the chopped bacon, stirring often until it is nice and crispy.  Remove the bacon from the skillet with a slotted spoon and place on paper towels.   Now add the corn and sugar and sauté’ it for about 6 -8 minutes on medium high in the bacon grease.   Add the garlic and the next 3 ingredients and then sauté’ for 3 or 4 more minutes.  Remove from heat and stir in the crispy bacon.  This makes a great side dish to fish or chicken.
This is my sweet mother-in-law’s recipe that she shared with me many years ago.  She has shared so many wonderful recipes with me over the years.
3 (1-pound) bags fresh or frozen blackberries
1 ½ refrigerated piecrusts
1 ½ cups sugar
¾ cup flour
1 stick butter
Cinnamon and sugar
Place frozen or fresh berries in a 13x9x2 dish.  Mix sugar and flour together and sprinkle evenly over berries with a spoon.  Cut piecrusts into long thin strips and lay evenly over top of berries.  Take the butter and slice thin slices and place evenly over crust.  Sprinkle generously with cinnamon and sugar.  Bake at 350 for 45-50 minutes or until bubbly and golden in color.  Serve with vanilla ice cream.

Originally posted at Simple Delicious Southern Food

Honey Sriracha Chicken Bowls….so delicious!

BROWN RICE (Boil-in-a bag)
1/3 cup honey
2 T Sriracha sauce
2 T rice wine vinegar
1 ½ T soy sauce
1 T lime juice
1 teaspoon sesame oil
Garlic powder, onion powder, salt and pepper
6 chicken boneless, skinless chicken breast
Mix the first 6 ingredients together and set aside.  Sprinkle seasonings on both sides of the chicken.  Place the chicken in a dish and pour the marinade over the chicken.  Refrigerate for at least an hour, but overnight is best.  Grill the chicken about 5 to 6 minutes on each side or until cooked through. 
2 cups of fresh broccoli florets
Olive oil
Salt and pepper
Toss broccoli with about 2 tablespoons olive oil and salt and pepper to taste.  Place on a parchment-paper-lined baking sheet and bake at 400 for 15 minutes.
½ cup mayo
1/3 cup Sriracha sauce
1/3 cup honey
1 teaspoon pepper
Mix all together and refrigerate. 
Here’s how I build the bowl:
Slice the chicken.  I like to mix 1 tablespoon rice wine vinegar per bag of rice.   Place the rice in the bowl with the broccoli and sliced chicken.  Drizzle the honey-sriracha mayo over the chicken.  Delicious!
½ container of chive and onion cream cheese, room temperature
2 tablespoons finely chopped onion
1 teaspoon milk
1 tube of crescent roll dough
5 pieces of bacon, chopped, cooked and drained
Mix the cream cheese and milk together.  Roll out the dough and carefully spread the cream cheese mixture evenly over the dough.  Sprinkle the onions and bacon evenly over the top.  Roll up and slice 1” pieces with a bread knife.  Place on a cookie sheet and bake at 375 for 12-15 minutes.

Originally posted at Simple Delicious Southern Food

Homemade Bread

Bread! After experimenting, I think I finally have a good bread recipe. I combined a couple of recipes from my mother’s archive. The texture is soft without a lot of air pockets. The crust is lightly crisp without being overbearing. I baked 1 in a light pan, and 1 in a dark pan. They’re both about the same in color. Kneading by hand sure gets rid of a lot of stress!


In a bowl, combine:

  • 1 cup warm water
  • 1 cup warm milk
  • 1/2 cup sugar
  • 1 1/2 tablespoons yeast
Whisk in:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup melted butter
  • 2 eggs, beaten
Mix well, then stir in:
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  1. Knead dough for 10 minutes on floured surface. Dough will be sticky.
  2. Shape into ball, cover with oiled plastic, and allow to rise for 1 hour.
  3. Punch down and knead for 3 minutes.
  4. Divide into two halves and shape/place into lightly greased loaf pans.
  5. Cover with oiled plastic and allow to rise for 1 hour.
  6. Heat oven at 450F for ten minutes.
  7. Remove plastic and put risen loaves into oven.
  8. Reduce heat to 375F and bake 25 to 30 minutes.

Originally posted at Homecooks Pantry

Cinnamon French Toast

Cinnamon French Toast

Cinnamon French Toast

Planning TIME: 5 minutes  COOKING TIME: 1 minute


  • Serves: 4 individuals 
  • 2 – Banana cut 
  • 1 handle Butter (little handle) 
  • 1 tsp Cinnamon 
  • 4 – Eggs 
  • 4 tbsp Milk 
  • 1 handfull SuperValu Blueberries (huge bunch), for serving 
  • 1 tsp SuperValu Oil 
  • 1 tbsp Vanilla Essence 
  • 4 cuts Wholemeal Bread 


  1. Spot a dish on medium warmth. Sprinkle with oil and a little margarine. 
  2. Break the eggs into a bowl and whisk. Include milk and vanilla substance and join. 
  3. Get the bread with a fork and dunk back and front in egg blend, each in turn. 
  4. Move to the preheated skillet. Fry for a moment on either side until brilliant. 
  5. Spot on a plate. Top with cut banana, blueberries and sprinkle with cinnamon. 


  • Cut into fingers for an extraordinary breakfast or early afternoon feed for your weaning infant. 
  • Reasonable from 6 months+ of your infant’s weaning venture. Cut into fingers and present with squashed banana as a plunge for infant to have a hands on taking care of understanding. 
  • Best devoured new and warm and not prescribed to store or freeze eggs in the wake of cooking.

Originally posted at Cookjet

Some Comforting Notes on Fish Soup Noodles

Note: I am sorry. I forgot to take any photos. I will post one when I next cook this. Hope this stand-in will suffice!

My wife love fish soup noodles.

Regarded as a healthy and light meal, it is a lunchtime favourite for office workers. And with the recent rainy weather, to be greeted by homemade fish soup after work a cold day is comforting indeed.

This recipe can be prepared simply if you wish. The fish is filleted and the rest of the carcass go into the soup. If you have time, you can add steps or ingredients to elevate it.

At the heart of it is of course the fish carcass. This is very similar to Assam Laksa, which is based on those from Ikan Kembung. In our wet markets, carcasses from a good fish like grouper are cheap. They are basically leftovers from the fillets of fish meat that have been removed. Just ask your regular fish monger for advice. I paid for $10 worth of carcasses to feed 20 people. Another way is to buy the whole fish and ask for it to be filleted. There will be true head to toe (fin!) eating.

The fish bones and heads should be deep fried first to reduce the fishiness of the soup, before going into the boil.

Adding pork bones may be optional but it does add some body to the soup. I don’t find the fish carcass alone to be sufficient for a tasty soup. Adding pork bones or ikan bilis (anchovies) helps. Chicken stock or anchovies seasoning are also possible. I should add that adding dried sole powder will elevate the flavour of the soup but I won’t bother if I don’t have it in my larder.

Fish stock is quick to make as the flavours are extracted quicker then meat-based soups. This is a good point to note as you plan your stock making.

As for garnishing, there are many choices. Red grouper meat will be a top choice but it is expensive. Brown grouper will be cheaper. In fact, any white meat fish like snapper or snakehead will be fine as well. Some may enjoy eating fish head pieces. Ask your fish monger to chop the heads into pieces for you. Coat lightly with some flour and deep fry beforehand. Tomatoes, coriander leaves, silken tofu fried shallots, salted veg, sliced red chillies can be added to balance the bowl of fish soup. Fried ikan bilis for the crunch and  “encapsulated” flavour will go well with it too. Likewise, blanched prawns, with shells on as it will add some colour.

Carnation milk, which is basically cream can be added. Likewise, lardon and  oil. But these will add calories to the bowl.

As for noodles, the thick rice noodles or the thinner bee hoon (rice vermicelli) will go well. Some will like to add yellow wheat noodles or quay teow (flat rice noodles) and that is fine as well. And of course, fish soup go well with rice.

Once you are comfortable with making this seafood based soup, you can serve it in many ways.


1.5 kg of fish carcass, chopped into pieces
1 kg of pork bones
100gm of ikan bills

500 gm of fish fillet, sliced for serving

400 gm of Napa cabbage, sliced
4 tomatoes, sliced into small cubes
Coriander leaves and fried shallots for garnishing
2 kg of thick rice noodles

Preparing the Soup
Simmer the pork bones for an hour and a half in 5 laters of water. At the hour mark, add the fish bones and ikan bilis. Strain and season (with salt or soy sauce) the soup.

Blanch the fish slices  in the soup. till the meat is opaque.

Serving the bowls
When you are ready to serve, boil the soup and add the tomato and cabbage. After 3 minutes, add the rice noodles for. minute and dish out into a bowl. Garnish with coriander leaves and fried shallots. Serve immediately.

Cut red chillies in light soy sauce is a perfect accompaniment.

Originally posted at Food Canon