Hearty mutton soup

Can you please share with me a recipe for mutton soup? – Lyndie Chuah 

Mutton Soup

750 – 800g mutton ribs, trim off excess fat and chop into sizeable pieces

2.5 – 3 litres water

3 – 4 tbsp oil 

(A) – finely pounded

100g garlic

200g shallots

100g ginger 

(B) – mixed with a little water to form paste

1 tsp cumin powder

1 tsp fennel powder

1 tbsp turmeric powder

3 tbsp coriander powder

1 tbsp pepper 

(C)

4 cm cinnamon stick

5 cloves

3 star anise

1 tsp black peppercorns, lightly smashed

2 thick slices galangal 

Seasoning

Salt and sugar to taste 

Roux

2 tbsp shallot oil

2 tbsp flour 

Heat oil in a pot, add ground ingredients (A) and fry until fragrant. Add ingredients (B) and (C) and continue to fry for 1–2 minutes. 

Put in the mutton ribs and stir well to combine with the spices. Pour in 1 litre water and bring to the boil. Add remaining water and simmer covered until mutton is soft and tender. 

Prepare the roux. Heat shallot oil in a wok and add in the flour. Use the base of a metal spatula to form a smooth mixture. Allow it to brown a little. Add 2–3 ladles of the soup stock, stirring again with the back of the spatula to blend well. Pour the roux into the pot of soup to mix. Stir well until the soup is thick. Add seasoning to taste. 

Serve the soup with a garnishing of chopped spring onion and coriander leaves. 

My attempts at cooking peanut soup have failed miserably. I spend hours peeling the skin off the peanuts. After boiling the nuts in plain water for four hours, the nuts have still not softened.  

Should I soak/cook the peanuts in alkaline water? – Rebecca Saw, Penang 

Steep the peanuts in boiling hot water, covered, for 20–30 minutes. The skin will loosen and it will be easy to remove.  

If you use a pressure cooker, cook the peanuts in water with 2–3 pandan leaves (knotted) for 25–30 minutes. Add syrup and a little thickening to the soup.        

The other alternative is to add 1/2 tablespoon borax to the peanuts, stir well, then pour in boiling hot water and steep for 20–30 minutes. Wash under running tap water and remove the skin. The peanuts would be cooked to a softer texture. But I do not recommend borax because it is not permissible. 

I was given a packet of dried scallops but I don’t know how to cook them. I’d appreciate a recipe for a soupy dish using scallops and chicken. – Wendy Ong  

Braised Scallops and Chicken

400g chicken drumsticks, chopped

7–8 dried scallops

250g radish, cubed

1 tbsp shredded ginger

4 tbsp oil

2 ½ cups fresh chicken stock 

Seasoning

1–1 ½ tsp salt or to taste

1/2 tsp sugar

1/2 tsp pepper

1 tsp Shao Hsing Hua Tiau wine 

Thickening

1 tbsp corn flour mixed with 1 – 2 tbsp water 

Garnishing

Some chopped spring onion 

Soak scallops in 120ml hot boiling water or soup stock. Leave aside for 2–3 hours. Steam the scallops in the soup stock for 25–30 minutes. When soft, remove scallops and shred. Save the stock. 

Boil the radish in a pot of water for 10–15 minutes. Remove and soak in water. 

Heat oil in a wok and fry ginger and scallops. Stir-fry for 20–30 seconds. Add in chicken, radish, scallop stock and seasoning. Cook for 1–2 minutes.  

Pour in fresh chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes until chicken is tender. Add thickening. 

Dish out and serve with garnishing.