Festive Steamboat Soup Recipe

Harmonious Dried Scallop & Anchovy Soup
MARIGOLD Evaporated Filled Milk (390g)
Prep time: 15 minutes
Cooking time: 4 hours

Harmonious Dried Scallop & Anchovy Soup

Ingredients

  • 350g dried anchovies, rinsed

  • 2kg chicken bones and meat, blanched

  • 20g rock sugar

  • 2 tbsp whole pepper

  • 6 thumb-sized (50g) ginger, peeled

  • 80g dried scallops

  • 2 bulbs (40g) smoked garlic, peeled

  • 6 litres water

  • 1 can MARIGOLD Evaporated Filled Milk

  • Fine sea salt to taste


Method

  1. Pour 6 litres of water into a large pot.

  2. Place all ingredients (except for MARIGOLD Evaporated Filled Milk and sea salt) into the pot. Bring to a boil and simmer for at least 4 hours.

  3. Season to taste with sea salt. Pour MARIGOLD Evaporated Filled Milk into the soup. Stir well.

  4. Pour the soup through a strainer, into the steamboat pot.


'Ong Lai' Tom Yum Soup

Ingredients

Chicken stock

  • 6 ½ litres water

  • 3kg chicken bones and meat, blanched


‘Ong Lai’ Tom Yum Soup

  • 6 litres chicken stock

  • 120g galangal, peeled and sliced

  • 12 stalks (240g) lemongrass, bottom 4 inches, sliced thinly

  • 30pcs (25g) kaffir lime leaves

  • 12 cili padi (optional)

  • 16 tbsp (1 cup) Thai chili paste

  • 16 tbsp (1 cup) granulated sugar

  • 2 cups (500ml) fish sauce

  • 6 cups (800g) pineapple, sliced

  • 1 ½ cups (350ml) fresh calamansi lime juice

  • 1 can MARIGOLD Evaporated Filled Milk


Method

Chicken Stock

  1. Place blanched chicken into a large pot. Pour 6 ½ litres of water. Bring to a boil, reduce heat and simmer for 2-3 hours


‘Ong Lai’ Tom Yum Soup

  1. Place chicken stock, galangal, lemongrass, kaffir lime leaves, and cili padi in a large pot. Bring to a boil and simmer for 25 minutes.

  2. Season with Thai chili paste, sugar and fish sauce.

  3. Add pineapple slices and MARIGOLD Evaporated Filled Milk. Simmer for 5 minutes.

  4. Remove from heat. Add calamansi lime juice. Season with more sugar or fish sauce if necessary.

  5. Pour the soup through a strainer, into the steamboat pot.


Chef's Tip:

Use fresh, ripe pineapples to sweeten the Tom Yum soup

'Ong Lai' Tom Yum Soup
MARIGOLD Evaporated Filled Milk (390g)
Prep time: 15 minutes
Cooking time: 30 minutes