Menarik lah. Please make some more chinese sup. And desserts yang macam dalam sup. With manisan inside. I always see my chinese friends post tapi i tak pernah lagi try
Hehehe. You cuba la...dengan ayam. Kat website kami ada sup manisan. ;) www.nyonyacooking.com/recipes/apple-and-snow-fungus-soup www.nyonyacooking.com/recipes/shredded-pear-with-snow-fungus
I made a soup like this with winter melon. I didn't use dries scallops and oysters but used fish sauce instead. It was delicious! I hope I can find the ingredients to make your soup.
Oh, I have a recipe on winter melon soup too! No dried oysters or scallops though ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E7XmLXmC8F0.html Let us know the results if you create this soup. Do check out the site for substitutes if you aren't able to find old cucumber.
This type of fully ripe/cooking cucumber is commonly used in East Germany and nearby territories. It's called "Schmorgurken" and you can find it in almost any market like Edeka, Rewe etc in late summer/early fall. I'm surprised that you say you haven't seen it but perhaps it's unexpected just how normal it is here. In the German/Slavic tradition it's normally cooked with cream, vinegar, and dill.
Awesome recipe. I tried it without the dried oyster cuz I simply didn't have it and it was still tasty. Any way to make it more closer to lao huo tang standard of thickness of soup? Milk/ double boil?
I am alone. So usually I boil a big pot. I will transfer the balance into a slow cooker and drink the soup later. Yes, the longer you cook the better it tastes with all the flavour of the the ingredients in it.
This recipe is so interesting for me. I have to try it with some of my overgrown cucumbers. what a great way to use a vegetable that I thought 'got away'! I've seen some other recipes for other vegetables, where in the West we would normally discard, but in Asian countries there is a good use for them. It adds a whole new dimension to my gardening. Unfortunately, those vegetables rarely make it to market here for lack of knowledge. I appreciate the knowledge you share. That being said, I was wondering, if in your knowledge, would dried scallops and oysters substitute well in recipes calling for dried shrimp, shrimp paste or dried crab? I am allergic to shrimp and crab (how sad for me! as this developed later in life, so I know what I am missing). I have tried dried anchovies, but the flavor is just not the same. Thanks for any information or suggestions., From Julie
Hi Julie, dried scallops would be a great alternative to dried shrimps. they both create the 'umami' flavour, in terms of portion, the ratio would be about 5-6 pcs of scallops (similar to the size you see in this video) to about a handful of dried shrimps.. hope you manage to see this even though your comment is from 1 year ago!
The old cucumber look like sliced pears. But the soup seems tasty. Do you need to add any salt and pepper to taste; I know you said salt is optional but most soup recipes I've seen include some sort of seasoning. Thanks!
Hehe, they look more like cucumber actually. No salt is needed as dried oyster and dried scallops are rather salty. You can add salt or even white pepper if you prefer ;)
Hi - it is not recommended to remove the skin because it is said to provide the balance in the soup. We can scrub the skin with salt or scrub you have to make sure it is clean!
Of course!! :) We just updated the full recipe for substitutes. Hope it will be helpful for you! www.nyonyacooking.com/recipes/old-cucumber-soup~B1atVQyUX
Cooking for more than 1 hour is wasting a lot of energy, and it also burned away all the vitamins. So I "modified" it by chopping every item into TEN TIMES smaller pieces, and can eat after 10minutes cooking instead of 1 or 2 hours. You say I clever or not?
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