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Lotus Root Soup(recipe)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Oct 04, 2004 4:58 pm    Post subject: Lotus Root Soup(recipe) Reply with quote

another soup recipe from my mom.

Ingredients:
1 Lotus Root(a long one with at least 2 sections)
500 ml rich chicken stock(get recipe from kid's meals)
200 ml water
2 pcs dried Octopus or Squids
5 Red Dates
salt to taste

Method:
1. Wash, sliced Lotus roots into slices
2. In a large pot, add chicken stock and water to boil.
3. Add rest of ingredients to cook.
4. Simmer over low heat for 45 to 50 mins.
5. Add salt to taste.

Gina
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Jean Lee
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PostPosted: Fri Oct 08, 2004 1:32 pm    Post subject: Reply with quote

I cook this too, but with pork ribs and lean meat, and sometimes add peanuts to it ...
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Last edited by Jean Lee on Wed Feb 16, 2011 4:37 pm; edited 1 time in total
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LILYNG
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PostPosted: Thu Oct 21, 2004 6:26 am    Post subject: lotus root soup Reply with quote

i cook this soup sometimes adding a half cup of red beans
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3lilangels
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Joined: 21 Jul 2004
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Location: Bishan, Singapore

PostPosted: Thu Oct 21, 2004 9:07 am    Post subject: Re: lotus root soup Reply with quote

LILYNG wrote:
i cook this soup sometimes adding a half cup of red beans


that's new.. how does it taste?
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jq
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Joined: 31 Aug 2004
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PostPosted: Thu Oct 21, 2004 12:01 pm    Post subject: Reply with quote

My mom also adds in red beans. My MIL adds in another type of fresh beans which you can sometimes find in the market. White with pinkish stripes and is bigger than the red bean. I dont know the name.
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shirley
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PostPosted: Thu Oct 21, 2004 1:56 pm    Post subject: Reply with quote

jq wrote:
My mom also adds in red beans. My MIL adds in another type of fresh beans which you can sometimes find in the market. White with pinkish stripes and is bigger than the red bean. I dont know the name.


I think call 'pearl bean' or in Chinese 'Zhen Chu Tou'.
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champagne
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PostPosted: Thu Oct 21, 2004 4:51 pm    Post subject: Reply with quote

shirley wrote:
jq wrote:
My mom also adds in red beans. My MIL adds in another type of fresh beans which you can sometimes find in the market. White with pinkish stripes and is bigger than the red bean. I dont know the name.


I think call 'pearl bean' or in Chinese 'Zhen Chu Tou'.



zhen chu tou good for backache.
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Joy
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Location: Alternate bet Singapore & Beijing

PostPosted: Fri Feb 10, 2006 2:10 pm    Post subject: Reply with quote

I add in dried cuttlefish which will give a very distinctive fragrance and taste sweeter. You can also add in fresh huai san which you can get from the wet market.
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windy
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PostPosted: Tue May 30, 2006 11:51 pm    Post subject: Reply with quote

how to prepare the lotus root? do i skin it before slicing? thanks.
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cwl
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Joined: 24 Jan 2006
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PostPosted: Wed May 31, 2006 1:36 am    Post subject: Reply with quote

yes, skin then slice.
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windy
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PostPosted: Thu Jun 01, 2006 10:10 pm    Post subject: Reply with quote

thanks cwl Smile
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Reena
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Joined: 15 Jan 2006
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PostPosted: Sun Aug 20, 2006 12:08 am    Post subject: Reply with quote

I use ikan bilis and soya bean stock instead.
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didally
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PostPosted: Mon May 14, 2007 4:45 pm    Post subject: Reply with quote

Can I just use water instead of adding chicken stock? I just throw all the ingredients into the slower cooker with water and cook for at least few hours. And add some salt to taste. Will it be not as fragrant as adding the chicken stock?

Oh yah.. I added pork ribs, peanuts and red dates. Very Happy
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Jean Lee
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PostPosted: Mon May 14, 2007 9:26 pm    Post subject: Reply with quote

didally wrote:
Can I just use water instead of adding chicken stock? I just throw all the ingredients into the slower cooker with water and cook for at least few hours. And add some salt to taste. Will it be not as fragrant as adding the chicken stock?

Oh yah.. I added pork ribs, peanuts and red dates. Very Happy


To really get the flavor out of the ingredients, you need to have a rolling boil for a miminum of 15 minutes on high fire. For this, the slow cooker will not bring out all the flavors, it tends to have a still 'uncooked' taste even though it has been on the heat for a couple of hours. Cantonese calls this "not enough fire".

Since you have the meat, you don't need the chicken stock.
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Last edited by Jean Lee on Wed Feb 16, 2011 4:41 pm; edited 1 time in total
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didally
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PostPosted: Mon May 14, 2007 11:15 pm    Post subject: Reply with quote

Oh i see. I did let it boil over the stove on high heat before putting it into the slow cooker, but not 15 mins.

Maybe I will try that next time. Thanks, Jean. Wink
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wheelee13
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PostPosted: Tue May 15, 2007 11:35 pm    Post subject: Reply with quote

I love lotus root soup! Red dates nourishes the blood and relieves the blood. Can always add wolfberries which helps to improve eye-sights and blood circulation! Very Happy
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didally
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PostPosted: Wed May 16, 2007 1:53 am    Post subject: Reply with quote

I was told that lotus roots soup is heaty. Is it true?
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Gina
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PostPosted: Wed May 16, 2007 8:38 am    Post subject: Reply with quote

didally

I use lotus root to cook liang teh! coffee so its obviously not heaty. Its my MIL's recipe for liang teh. Lotus root and water chestnuts and water. cook for 30 mins and add sugar to taste.

my mom cooked lotus root soup as a cooling soup for hot months in June and July.
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Jean Lee
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PostPosted: Wed May 16, 2007 9:32 am    Post subject: Reply with quote

Gina,
There is a difference between the old lotus roots and the young ones.

The young ones you can slice and eat raw, make juice, or as some restaurants do, make an appetiser of it. Your liang teh uses the young ones.

The old lotus roots apparently have different properties. But I don't think they are considered heaty because they can be eaten anytime. Some restaurants like a well known kitchen uses these old roots in their offer of Soup of the Day. So I think they would be considered neutral.

Each of our body constitution is different, so it may be heaty to some whereas mild to another.
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Last edited by Jean Lee on Wed Feb 16, 2011 4:42 pm; edited 1 time in total
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didally
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PostPosted: Wed May 16, 2007 9:56 am    Post subject: Reply with quote

Woah.. good good. Then I can use to cook liang teh. Very Happy
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nsdmy
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PostPosted: Wed May 16, 2007 4:47 pm    Post subject: Reply with quote

Hi Jean,

We love lotus root soup and i boil it every other week. But i've never heard of the difference bet. the young and old, Embarassed How do i tell a young lotus root from an old one?
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Jean Lee
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PostPosted: Thu May 17, 2007 12:22 am    Post subject: Reply with quote

The young ones are those slim, long, paler in color (because they didn't spend long enough time in their mud bath?!?!?) and less fibrous.

The older lotus roots are knobby and bulbous and sold in the market still with mud on them to keep them moist. You just need to wash off the mud, scrap the skin and cut them into bite size to put into whatever soup you are cooking.
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Last edited by Jean Lee on Wed Feb 16, 2011 4:42 pm; edited 1 time in total
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cendrine
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PostPosted: Fri Feb 22, 2008 11:52 am    Post subject: Reply with quote

is there any specific type of pot used to cook this ?

TIA
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nicoldreamlove
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PostPosted: Sat Feb 21, 2009 9:56 pm    Post subject: Reply with quote

How do I choose lotus root? I tend to buy those that already gone bad when I go to the market. When I am back and I skin it and I only realize the inside (the holes) has gone bad sad

Any tips on choosing a good lotus root?
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