@@nyonyacooking Hi I do have question...When you put the soup on to simmer for 2-3 hrs...doesnt the water evaporate? what if the level of liquid goes down before the soup is done? what do we do then?
Hello... i really love your channel about how to cook chinese soup. This is more important to chinese people and you help me a lot. Thank you very much, please keep upload many receipe how to cook chinese soup. 💙
Hello ma'am.good morning!Thank you for sharing your soup recipe.I am Filipino and working here in HK and may employer are chinese and your recipes are help me a lot because my employers loves soup so Thank you so much and i am looking forward for more recipe from you.
Nyonya Cooking (Malaysian Recipes) Absolutely lovely! I have taste-tested a lot more than I should have hehe. Thank you!! :) orangesfromabroad.wordpress.com/2014/02/18/ling-ngau-tong-莲藕汤-recipe/
Lovely, Jermaine! Thank YOU for trying out the recipe. Glad you found some substitutes :D But you know, I was in heaven in Amsterdam's Chinatown. You guys have almost everything! Even a temple!
Omg I love this soup! My mum makes this soup often! But she doesn't put the peanuts in :( I can't wait to make this omg. My mum is gonna be impressed :D Happy Chinese New Year in advance! :D
+Aliana Mahirah Great to know that you enjoy them! Chinese soups are actually very nutritious too. Planning to have another soup recipe soon. So stay subscribed!
I just made this soup today, so fragrance! Sweet from lotus root and salty from dried squid... Yummo! I actually added chicken breasts also! Thanks for ur recipe!
Happy Lunar New Year to you! Thanks for this recipe. I always like my Mom's pig trotter peanut and lotus soup. With the collagen the soup becomes slightly sticky but it is really delicious especially the soften peanuts.
Pre soak the peanuts in water for a few hours, it removes most of the reddish color the skin of the peanuts gives off when cooking. Another is to braise (slow boil) the peanuts first for a few hours if you like them soft. Hard boiling never seems to soften the peanuts. These are both depending on personal preference, not necessary if you like the peanuts with a bite and like the reddish color of the soup.
hi there beautiful i loved all of your videos and cant wait to cook for my husband, and thank you for sharing your videos ,very useful and simple to do,wish you all the best, have a wonderful day ,god bless you ☺
Thanks a bunch for reminding me of this great recipe. Forgot all about it since my childhood and early teen years. Growing up in M'sia, my maternal Cantonese side of the family from Ipoh used to cook this dish. Like your side of the globe it is also freezing here in Northern California. This recipe really comes in handy. Will definitely cook Ling Ngau Tong as soon as I get my hands on the needed ingredients. Have already tried a couple of your recipes...steamed tofu with minced meat, steamed fish, and pickled chili. Simply delicious. Terima kaseh. And, Happy Chinese New Year! Love your background pipa(?) music Mo Li Hua.
Happy chinese lunar ...! I have tried it, and tested is good, but be better add some dried skin orange , the smell is good and health too. You can choice with the others been.
It would be easy to peel off the skin from the lotus root using a peeler BEFORE slicing them. I normally slice the lotus roots no more than 2mm thick. Cook faster this way. Also easier to chew them, especially for older folks.
hello my dear! i would liked to thank u for this videos bcoz of that i served a yummy soup for them last night(boss)and they really liked it..and defenitely,u have my subs.and watching more videos from u😉keep it up!cheers! cheche filipan HK😘
Hmmm....it tastes like raddish? Something similar but harder than radish. I haven't tried kecapi but it doesn't look like it could substitute lotus roots. >
Thank you for sharing the peanut and lotus root soup. I tried it and it turned out very well I must say. I would like to ask you if you have the recipe for 'Hong bak' (Nyonya style).
ilotus root should be added to cold water to boil in order not to have a very dar coloured soup. and peanuts had to be soak too before putting in the soup. if can, try to remove some of the peanutskin too before adding to the pot. this will enhance the appearance of soup and more clear soup for those who do not like very concentrated soup.
looks nice. so the purpose of the boiling water is to remove the fat from the pork ribs, right? If I use chicken, is it also possible to soak the chicken in boiling water? I also find using a vegetable peeler to peel the lotus root including its black skin on the peeled lotus root then cutting it into slices easily. can my tips also work for this recipe?
I think you can blanch most meats to remove fat. I'd not cook it long, as you don't want to make it tough or remove a lot of its flavour. As you can see from the video, it's quick enough that some residual fat does remain, as you can see it on the top of the soup. I think a veg peeler works fine for lotus root. I usually soak in acidulated water so the slices don't darken.
Hello hello!!! I went to the asian market to get all the ingredients. I even asked a nice worker about soaking the peanuts for soup. He told me that i should remove skin of the peanuts before cooking them otherwise peanut skin will peel off and mess up the soup. However, I didn't see you doing it. Should i remove skin or just add peanuts with skin? Also, the pack of dried squid i got came with about 8 squids. Should i freeze them or how do i store them?
Hey Heleninzki! It's really up to you, whether you want to remove its skin or not. I did not and that contributed to the rich brown creamy colour you mentioned :) If you want a clearer broth, I have all the tips written here. www.nyonyacooking.com/recipes/lotus-root-soup-with-peanuts~S1dyuPjPGcWQ As for dried squid, you can store them in the refrigerator, not the freezer. Hope this helps! Send us a food snap once you're done!
Yayyy!! Glad u made vids on this wifeh! My family & I call it Telephone soup at times. :P Good reference if you suck at mandarin or whatever cina dialect but u want to order or buy the soup. Haha
I suggest you boil the raw peanuts first before prepping the other ingredients. The peanuts take really long time to soften, so boiling them first saves you at least half an hour of total time from start to finish.
Hello, I've attempted to cook peanut soup or peanut porridge 3 times and failed. I looked through recipes and it did not mention using a pressure cooker and since I don't own one I followed it. I soaked overnight for more than 10 hours.. and boiled for more than 5 hours and yet the peanut is still crunchy.. I'm not sure why is it so.. I can never get the peanut soft.. am I using the wrong peanuts? I've asked around and none of my friends or family knows how to do it. If they did they probably used canned peanuts which are already cooked which I'm trying to avoid. Hope you have a pointer or solution for me...
Thank you for this recipe! I made it for my girlfriend after a stressful work week and she loved it!
So sweet! Such a wonderful relationship 💛 if you need more easy home cooking recipes, get them here www.nyonyacooking.com/recipes - Admin
@@nyonyacooking Hi I do have question...When you put the soup on to simmer for 2-3 hrs...doesnt the water evaporate? what if the level of liquid goes down before the soup is done? what do we do then?
Thank you so much Grace for all your sharing. Always great to learn from you. Cheers from Melbourne
Going to make it today. My sister used to cook n give to me. She has passed on. Thank you .
My fave soup every weekends(much love from Kuala Lumpur Malaysia
I love your cooking video. I am a novice and found the video extremely helpful. Thank you and wish you good health.
Hello... i really love your channel about how to cook chinese soup. This is more important to chinese people and you help me a lot. Thank you very much, please keep upload many receipe how to cook chinese soup. 💙
I love your cooking style, after watching I always feel hungry, thank you Nyonya !
Yes, thanks for the very nice recipe... I tried this and they loved it so much. Appreciated❤️favorited soup recipe❤️
successful hehe my first time learning how to cook through your video thanks my family members love it very much.........
Hello ma'am.good morning!Thank you for sharing your soup recipe.I am Filipino and working here in HK and may employer are chinese and your recipes are help me a lot because my employers loves soup so Thank you so much and i am looking forward for more recipe from you.
Ahh Grace thank you so much for this! I'm currently studying abroad in Amsterdam and missing my mum's soup, gonna try this tomorrow! :)
*pats* I know how you feel. Haha...good luck and tell me how does the soup tastes alright!
Nyonya Cooking (Malaysian Recipes) Absolutely lovely! I have taste-tested a lot more than I should have hehe. Thank you!! :)
orangesfromabroad.wordpress.com/2014/02/18/ling-ngau-tong-莲藕汤-recipe/
Lovely, Jermaine! Thank YOU for trying out the recipe. Glad you found some substitutes :D But you know, I was in heaven in Amsterdam's Chinatown. You guys have almost everything! Even a temple!
Nyonya Cooking (Malaysian Recipes) Yep I'm super super grateful for our extensive chinatown! Come by ams sometime soon I'll love to meet you!:)
@@nyonyacooking
MNM
I try to cook this to my chinese employer.. They said its very good taste..thank u so much..
good recipe! adding some ginger slices into the soup will be good for winter.
I like lutos root soup with peanuts very tasty delicious.....
I love this soup! It's one of my family favourites. Thanks so much for sharing.
My pleasure :D It's definitely soup to the soul. Hehe..
I just done it yesterday o. Stovetop ... 3 hours of stewing it... it is lovely ...
Omg I love this soup! My mum makes this soup often! But she doesn't put the peanuts in :( I can't wait to make this omg. My mum is gonna be impressed :D Happy Chinese New Year in advance! :D
Aha!! This is so gonna impress your mom. She's gonna be proud of you ^^ Happy Chinese New Year to you too!
My favorite soup.. now I start prepare the ingredients.. thanks for sharing ..
I try to adapt to my cook..just replaced pork to chicken..thank you for da receipe
WOW you're very smart to use dried squid for this soup, it really adds to the soup giving off a more umami fresh flavour. Though I use dried octopus.
Thank you! Making for my boyfriend, this his is favorite soup!
Nice! Upload a food snap on your Nyonya Cooking account. You can find more soup recipes here too: www.nyonyacooking.com/recipes?keyword=soup
I love lotus soup.. it.is so sweet.
Thanks for the receipt 👍
Thank you so much! Huge fan of your recipes! 😀😀
Very nice the soup I love it thanks for sharing,can you added more videos to us thank you and more power to you.I' m your one of the subscribers ❤❤❤
Awesome soup, had this many times when i was with my Singaporean friend in Asia
I have recently come to love soups especially chines soups and your channel really helps. Thank you and please keep sharing.
+Aliana Mahirah Great to know that you enjoy them! Chinese soups are actually very nutritious too. Planning to have another soup recipe soon. So stay subscribed!
Would there be any difference in cooking the soup if I were to use a slow cooker? That's great and I do look forward to it. Yours truly, sup-lava
May even taste better using a slow cooker ;)
at last i made it..i can cook this soup..last year try to cook for my baby but not realy nice until i watch ur video..tq
Really enjoy this recipe as it’s easy to make and wonderful to consume
It is, Mark! I hope you've tried the other soup recipes too. www.nyonyacooking.com/recipes?keyword=soup - Admin
I just made this soup today, so fragrance! Sweet from lotus root and salty from dried squid... Yummo! I actually added chicken breasts also! Thanks for ur recipe!
Woooowww.....taste bomb-ed!
already tried this minus dried squid. didnt have time to look for dried squid since i couldnt wait to try this recipe. Thanks.
Happy Lunar New Year to you! Thanks for this recipe. I always like my Mom's pig trotter peanut and lotus soup. With the collagen the soup becomes slightly sticky but it is really delicious especially the soften peanuts.
Happy lunar new year to you too! :) It is my pleasure. Me loves soften peanuts too. YUMS!
Awesome soup. Love this. Thanks for sharing. 😊
I am learning to cook. Thanks for the vids. Really helped me a lot. Keep it up.
Watching this video while drinking my lotus root soup. :P
YUMS!! So delicious ^^
This is the correct way,thank you!👍
The video sound is pretty good, beyond my imagination
I am cooking this today in Singapore. It is raining here.
I realy realy want your recipies, because i learn on how to cook chinese soup, thank tou so much, give some more recipies,,,
Thanks Grace. Happy Chinese New Year
My pleasure! Gong xi fa chai!
Pre soak the peanuts in water for a few hours, it removes most of the reddish color the skin of the peanuts gives off when cooking. Another is to braise (slow boil) the peanuts first for a few hours if you like them soft. Hard boiling never seems to soften the peanuts. These are both depending on personal preference, not necessary if you like the peanuts with a bite and like the reddish color of the soup.
Cool tips :)
Delicious, this is really Catonese soup. I have tried cooking, my children n grandchildren also loved this soup.
Omg I always wonder how to get the soft peanuts that melt in your mouth kind
In
Boil the peanuts in a separate pot with half teaspoon of baking soda for half hour. Rinse and then add the peanuts to your soup pot.
Thank you for sharing your recipe ma'am
thanks for sharing and the recipe!
have boil this soup many times.
still so good!!
keep the soup recipe coming.
cheers
+Sharen Saw Yes sure, will have more soup recipe in future :)
hi there beautiful i loved all of your videos and cant wait to cook for my husband, and thank you for sharing your videos ,very useful and simple to do,wish you all the best, have a wonderful day ,god bless you ☺
thank u for sharing...I like this soup its very nice
Thanks a bunch for reminding me of this great recipe. Forgot all about it since my childhood and early teen years. Growing up in M'sia, my maternal Cantonese side of the family from Ipoh used to cook this dish. Like your side of the globe it is also freezing here in Northern California. This recipe really comes in handy. Will definitely cook Ling Ngau Tong as soon as I get my hands on the needed ingredients. Have already tried a couple of your recipes...steamed tofu with minced meat, steamed fish, and pickled chili. Simply delicious. Terima kaseh. And, Happy Chinese New Year! Love your background pipa(?) music Mo Li Hua.
Sama sama! :) This soup will surely warm you and your heart
chillipadi, I was in Seattle in China town,King Harbor Chinese restaurant, gives u free lotus peanut soup , to die for.
Happy chinese lunar ...!
I have tried it, and tested is good, but be better add some dried skin orange , the smell is good and health too. You can choice with the others been.
Happy lunar new year to u too!! Adding dried skin orange sounds good idea :) U can do so if u like.
Soup base color is very nice
Please share more soup recipes, my daughter loves chinese soups! Thanks!
I'd keep that in mind alright!
Wow thanks for the soup recipe. I have been looking for it some time thanks
How coincidental! We just ate this last night! Yum.
Really? How cool is that! But serious, it is a great soup ^^
Gotta try this for Chinese New Year
I like to use the peeler to peel the skin off the lotus root, and then trim off the edges into flowers!
I wonder why she doesn't use a potato peeler for the lotus.
I am in a real small town in NY. I want to make this, I can find lotus root. Its -24F. This would be great
It would be easy to peel off the skin from the lotus root using a peeler BEFORE slicing them.
I normally slice the lotus roots no more than 2mm thick. Cook faster this way. Also easier to chew them, especially for older folks.
You're very good im a malaysian and work as a head chef,in a baba nyonya restaurant.very similar to my recipe's well done
Thank you chef! ^^
keep up the good job maybe i can ask you for some recipes
greeting from canada, miss this soup so much
Hi Grace, your work here is greatly appreciated. Are the peanuts roasted or raw? I think you are wonderful.
Thanks for the kind words. :) They are raw peanuts.
Hello pretty. Just ask if can take 2 days this soup?
hello my dear! i would liked to thank u for this videos bcoz of that i served a yummy soup for them last night(boss)and they really liked it..and defenitely,u have my subs.and watching more videos from u😉keep it up!cheers! cheche filipan HK😘
That's so nice! Share them the videos! Hehe. We have more simple recipes on nyonyacooking.com. check it out!
Thanks for sharing, Nice soup!!!
The untamed ❤️
hey me too
Can I use dried scallops instead of dried cuttlefish?
I like so much,Chinese soup
It my favourite soup
CNY? I almost drink it every week.
Hey girl, thanks for the vid. Just thinking is it necessary to add the dried squid into d soup? Will it affect the flavours
Joanne Liew Optional but it enhances the taste, Some do not like it but yea, I love it :P
Hi Grace thank you for all your delicious recipes. Would you have a recipe for tapioca cake?
looks good annd delish
HI there, once again, may I know how long is needed to boil the soup?
what does lotus roots taste? I wonder if sentul(kecapi) rind could be a substitute?
Hmmm....it tastes like raddish? Something similar but harder than radish. I haven't tried kecapi but it doesn't look like it could substitute lotus roots. >
Thanks for this recipe! If I'm using anchovies as the base, how much would you recommend I use?
Good question! You might want to ask our cooks here instead: www.nyonyacooking.com/recipes/lotus-root-soup-with-peanuts~S1dyuPjPGcWQ - Admin
Nice soup. I thought you live in Singapore or Malaysia. Surprisingly, you're from Germany. I wonder where you buy all those Asian ingredients
raymond kong all in Germany 🤗
Thank you. Can you share nonya ayam poteh recipe?
i like the soup, and the background music too.
Thank you! Do you have any special soup recipe for ginger?
Thank you for sharing the peanut and lotus root soup.
I tried it and it turned out very well I must say.
I would like to ask you if you have the recipe for 'Hong bak' (Nyonya style).
ilotus root should be added to cold water to boil in order not to have a very dar coloured soup. and peanuts had to be soak too before putting in the soup. if can, try to remove some of the peanutskin too before adding to the pot. this will enhance the appearance of soup and more clear soup for those who do not like very concentrated soup.
thanks for ur recipe.....is very helpfull for me.....thanks....
Thank you for your support too!!
looks nice. so the purpose of the boiling water is to remove the fat from the pork ribs, right? If I use chicken, is it also possible to soak the chicken in boiling water? I also find using a vegetable peeler to peel the lotus root including its black skin on the peeled lotus root then cutting it into slices easily. can my tips also work for this recipe?
I think you can blanch most meats to remove fat. I'd not cook it long, as you don't want to make it tough or remove a lot of its flavour. As you can see from the video, it's quick enough that some residual fat does remain, as you can see it on the top of the soup. I think a veg peeler works fine for lotus root. I usually soak in acidulated water so the slices don't darken.
Hello hello!!! I went to the asian market to get all the ingredients. I even asked a nice worker about soaking the peanuts for soup. He told me that i should remove skin of the peanuts before cooking them otherwise peanut skin will peel off and mess up the soup. However, I didn't see you doing it. Should i remove skin or just add peanuts with skin? Also, the pack of dried squid i got came with about 8 squids. Should i freeze them or how do i store them?
Thank you!!
Hey Heleninzki! It's really up to you, whether you want to remove its skin or not. I did not and that contributed to the rich brown creamy colour you mentioned :) If you want a clearer broth, I have all the tips written here. www.nyonyacooking.com/recipes/lotus-root-soup-with-peanuts~S1dyuPjPGcWQ As for dried squid, you can store them in the refrigerator, not the freezer. Hope this helps! Send us a food snap once you're done!
Peanut just wash and put it or need to soak it over night?
wow thanks for this! The soup tasted sooo good!
Did you try??? :D
Yes I did! My hubby said it was delious! Haha!
Cool! *high 5* Well done Sharon!
high 5! I had a good coach! ;p
Thanks for sharing...
I heard we must clean the hole inside cos its dirty , so can show how to clean ?
First cook was ABC soup,
Now try this lotus root soup,
But this time I add more than 1 litre of water.
Looking forward for my dinner soup. Yeah. Lol.
Ck Foo Yums! Chinese soups are great for health!
Yayyy!! Glad u made vids on this wifeh! My family & I call it Telephone soup at times. :P Good reference if you suck at mandarin or whatever cina dialect but u want to order or buy the soup. Haha
Ehh hubbeh, why telephone soup?? Ahhh...coz of the holes on the lotus roots?? Cute..lol.
Oh...one last comment and ill shut up. Why is your soup kind of creamy? It had this beautiful rich brown creamy color. Is it because of the peanuts?
Thanks for this video
这个我也爱！
Me too! Enjoy!
Nyonya Cooking
i like this soup
I suggest you boil the raw peanuts first before prepping the other ingredients. The peanuts take really long time to soften, so boiling them first saves you at least half an hour of total time from start to finish.
can the pork bones be replaced with cashews? Or walnut ? Thank you
Why not, I guess? ;) You can reach out to the cook here: www.nyonyacooking.com/recipes/lotus-root-soup-with-peanuts~S1dyuPjPGcWQ - Admin
I will cook this soup' thank's
You can just use the peeler u know? It will be easier. I usually use peeler and peel all the skin before I cut them
My favourite soup of all time :)
Thank you for this! Gong Xi Fa Chai!
谢谢，新年快乐。。。
新年快乐 to you too :D
Hello, I've attempted to cook peanut soup or peanut porridge 3 times and failed. I looked through recipes and it did not mention using a pressure cooker and since I don't own one I followed it. I soaked overnight for more than 10 hours.. and boiled for more than 5 hours and yet the peanut is still crunchy.. I'm not sure why is it so.. I can never get the peanut soft.. am I using the wrong peanuts? I've asked around and none of my friends or family knows how to do it. If they did they probably used canned peanuts which are already cooked which I'm trying to avoid. Hope you have a pointer or solution for me...
Soo cuuuutttteeee
i really love this video !!!