Food experiments from my little kitchen

Soup is always essential for our weekday dinners. I cannot imagine having dinner without soup. Other than my usual ABC soup, pumpkin soup etc, I cook this soup often because I love the sweetness of wong bok. This time I added in special ingredient - white fungus! Seems like the haze is not fully gone so I thought it is good to add something nourishing for our lungs. :)  Ingredients Wong bok Carrot White fungus Pork ribs Garlic Ginger Salt Recipe 1. Cut away diagonally the bottom thick part of wong bok and separate the leaves. Wash them and cut them into a few sections before placing them in the pot. 2. Peel the carrot, cut them into chucks and add them into the pot. Soak the white fungus for a while before trimming and cutting them into smaller pieces to add in as well. Pour hot water till it is fully covered. 3. Par boil the pork ribs in a separate pot till the scum is formed. Pour away the scum and rinse the pork ribs before adding them into the soup pot. 4. Peel...

I have never really eaten pumpkin as a child. Somehow I do not recall my mum cooking pumpkin at all. I only remembered the sinful stuffs like chicken wings and curry etc. Yet when my son started taking solids, I was told that pumpkin is good. We gave him pumpkin porridge then slowly I incorporated pumpkin into our weekly soup menu. Here is one really simple yet tasty soup to share. Ingredients 300g Pumpkin 4 Dried Shiitake mushrooms 250g Pork ribs Salt Recipe 1. Soak the dried mushrooms in water till softened. Discard the water. 2. Cut the pumpkin into big chucks and remove the skin. (You can leave the skin on if you wash it really clean)  Don't cut it too small as it will soften and disintegrate easily after cooking. 3. Wash the pork ribs and blanch it in boiling water for a few minutes till the scum is floating. Remove the scum and rinse the pork ribs again. This is to produce a clear soup. 4. Place the mushrooms, pumpkin and pork ribs into slow cooker and add hot...