Veronica from Quay Po Cooks is probably no stranger to most of you! Being a Chinese Malaysian myself, I find visiting her blog an absolute “torture”.. in a good way! Her dishes bring back lots of childhood memories for me, and her food photos are so vivid I literally drool at my computer whenever I go on her blog. Therefore, I am so excited and honored that Veron has decided to take the time to submit a Guest Post for my humble blog. Check out her blog post below and don’t forget to visit her blog!
Fish Bone Soup Rice

The first time I had this dish is at the Crystal Jade Chinese Restaurant at The Gardens, Kuala Lumpur. My friend ordered this soup and we all loved it. It was so delicious and since then I have so wanted to taste it again.  I decided to make it with fish bone that was left from making the otak-otak.  I have no clue what ingredients are in the recipe.  I just guess them from the taste I remember.  To my surprise, it turned out to be very close to what was served by Crystal Jade.  I am really pleased and feel very excited to share this recipe with you.  I said to myself quietly, “Quaypo, you are so clever!”  You know what? It is alright to give yourself a pat on the shoulder and not be shy about it.  I just did! LOL!

Ingredients:
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

Method:
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.
Posted by:Kimberly Peterson

25 replies on “Guest Post: Fish Bone Soup Rice by Quay Po Cooks

  1. Hi Kimberly, you have a very lovely blog here. Thank you for having Veronica on as a guest poster. Veronica, this is such a flavorful dish. Love your addition of the dried scallops. I'll bet the rice is very delicious soaking up all the flavors of that lovely soup. Great post, dear!

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  2. While quintessentially Asian this soup is as soul satisfying as any I've had and becomes yet another favourite on my long list of delicious hearty soups. Since I can remember soups and stews were a family favourite in Oklahoma where I grew up. Cold, blustery, winter days were all it took for my Mom to make whip up a pot of vegetable beef, chicken dumpling, spicy chili, hearty beef barley, or oyster stew. I remember braving a mixed rain and sleet storm in Japan while searching for a place to eat, and retreating into a small shop that served udon noodle soup. The steam rising from that huge bowl of noodles was more than just appetizing fragrance. As it enveloped my frozen face it was refuge. This soup can offer the same sense of well being. Another “brava” for my dear Quaypo.

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