Watercress Soup 西洋菜汤

Watercress is a vegetable most Chinese people are thoroughly familiar with even though it’s called “Western vegetable” or 西洋菜. The only thing I know about watercress, is that it makes excellent soup.

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Here’s the “meaty” part – sliced carrots and chicken cubes. I boiled them in water flavoured with Bovril.

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Gorgeous watercress fresh from the Cameron Highlands in Malaysia.

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You won’t believe how easy it is. Just dump all the watercress into the pot and keep on boiling until the fragrance of the watercress fills your nose.

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And here it is. All done. As you may have expected, the kids loved it. This soup is virtually idiot-proof. You should try it. Once our population hits 6.9 million and all our true blue Singaporean hawkers are gone, your cooking skills will come in extremely handy.

© Chan Joon Yee

Fried Tofu

I ordered this at a coffee shop near my son’s school at Yishun. It’s actually a porridge stall but this tofu dish was available. I decided to try it. The hawker’s rudeness was an indication that the dish might be good.

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I find the peanuts rather special. It blends very well with the tofu and I’m certainly going to try this the next time I make fried tofu.