Kimberly of Kimba’s Kitchen is no stranger to many of you. She has a lovely blog with lots of delicious recipes and "eye candy" photos. Whenever I want to treat my eyes to a feast, her blog is one that I will go to.
Kimberly is the first blogger friend to invite me to do a guest post for her. I feel so honored. Thanks Kim for the invite, the friendship and your continuous support. You and all my blogger friends and the silent readers who come visit me often and leave kind words are the reason why Quay Po Cooks is still alive and kicking! HUGS!!
This is the recipe I submitted for the guest post and if you are interested to try this hearty tasty soup rice, please click on the photo and it will bring you to Kim’s blog and the recipe is there.
1 whole fish bone from a medium size "Senangin" fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.
Fry the fish bones in a wok till golden brown, drain oil and set aside.
In another soup pot (pot B), add fried fish bones, water, fish stock, white pepper corns and bring to boil. Lower heat to low and let simmer for 1 hour. Sieve the soup into pot A. Add cooked white rice and scallop together with its water and bring to boil. Lower heat and let simmer for 20 mins or till scallop is soft. Add milk and Chinese cooking wine and simmer for another 5 mins. Lastly, add salt to taste. Mix well. Garnish with cilantro and spring onions and serve hot.