{"id":11949,"date":"2021-03-27T22:32:51","date_gmt":"2021-03-27T14:32:51","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11949"},"modified":"2021-03-27T22:38:05","modified_gmt":"2021-03-27T14:38:05","slug":"double-steaming-fish-maw-soup-in-young-coconut","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11949","title":{"rendered":"Double Steaming Fish Maw Soup In Young Coconut"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11950 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2020\/11\/Fish-Maw-Coconut-Soup-2.jpg\" alt=\"\" width=\"500\" height=\"620\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11951 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2020\/11\/Fish-Maw-Coconut-Soup-3.jpg\" alt=\"\" width=\"650\" height=\"450\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Double steaming is a common method used in Chinese cuisines to cook soup with ingredients that are expensive (e.g. bird&#8217;s nest, herbal soup). This is usually done in a ceramics jar or sometimes even in melons or coconuts which can have their content emptied out to contain the soup with its ingredients. The entire jar \/ content is placed inside a steamer to steam. The result is a bowl of soup that is well-flavoured and nutritious, both because none of the nutrients are lost due to the heat from the steaming, and also because (if using melon\/coconut) the stock absorbs the essence from the melon and coconut which gives it an added layer of flavour. Additionally, the coconut \/ melon flesh becomes soft and easily scooped out together with the rest of the ingredients.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">I decided to go with coconut as the vessel for this soup because I love coconut juice and they are easily located at the supermarket &#8211; those that are readily hacked with a separable lid. The only complaint I have is that the opening is too small, so the scrapping of the content within the coconut could be a challenge. Otherwise, the stock was really delicious and irresistable &#8211; I could easily finish an entire bowl of the stock at a go anytime!<\/p>\n<p style=\"text-align: justify;\">And remember to scrape down the sides of the coconut walls till they are clean and smooth &#8211; don&#8217;t waste any of it!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Prawn meat: 100g, minced<\/li>\n<li>Minced chicken: 200g<\/li>\n<li>Egg white: 1 egg<\/li>\n<li>Coriander stem: 4 stalks, finely chopped<\/li>\n<li>Salt: 1\/2 tsp<\/li>\n<li>Corn starch: 1 tbsp<\/li>\n<li>Sesame oil: 1 tsp<\/li>\n<li>Sugar: 1\/2 tbsp<\/li>\n<li>Ground white pepper: a dash<\/li>\n<li>Water: 750ml<\/li>\n<li>Chicken stock cube: 1<\/li>\n<li>Fresh coconut juice: 500ml (2 young coconuts)<\/li>\n<li>Dried scallop: 4<\/li>\n<li>Nai Bai vegetable: 4<\/li>\n<li>Red dates: 6<\/li>\n<li>Fish maw: 1 medium, dried<\/li>\n<li>Wolfberry: 1 tbsp<\/li>\n<li>Young coconut: 4, lids separated<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Combine prawn meat, minced chicken, egg white, coriander stem, salt, corn starch, sesame oil, sugar and white pepper in a bowl. Leave to marinate 15min in fridge.<\/li>\n<li>Bring water, chicken stock cube, coconut juice and dried scallop to a boil. Simmer for 10min.<\/li>\n<li>Blanch nai bai in broth. Scoop out and set aside.<\/li>\n<li>Add red dates, fish maw, wolfberries into broth. Scoop out teaspoon-sized meat balls and add into broth as well. Bring to boil and switch heat off.<\/li>\n<li>Scoop ingredients out and distribute equally into 4 coconuts. Pour in enough broth to cover.<\/li>\n<li>Cover with lids. Double steam 25min.<\/li>\n<li>Serve hot with rice.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11952 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2020\/11\/Fish-Maw-Coconut-Soup.jpg\" alt=\"\" width=\"500\" height=\"698\" \/><\/p>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11949\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Double steaming is a common method used in Chinese cuisines to cook soup with ingredients that are expensive (e.g. bird&#8217;s nest, herbal soup). This is usually done in a ceramics jar or sometimes even in melons or coconuts which can &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11949\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,31],"tags":[254,677,786,632],"class_list":["post-11949","post","type-post","status-publish","format-standard","hentry","category-chinese","category-soup","tag-coconut","tag-fish-maw","tag-meat-ball","tag-steaming"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11949","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11949"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11949\/revisions"}],"predecessor-version":[{"id":12104,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11949\/revisions\/12104"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}