THE Chinese community loves the double-boiled soup because of its health benefits. Besides, it is also tasty due to the ingredients used.
Many think highly of the dish as the cooks work long hours in the kitchen due to the dish’s preparation method.
The cooks have to ensure the ingredients, mostly herbal in nature, are cooked for a specified number of hours.
The long cooking hours for just a pot of soup explain why few people bother cooking it themselves.
Because of these, the Chinese believe that every spoonful should be relished.
Due to its popularity, most Chinese restaurants adopt the double-boiled soup as their signature dish.
The two-month Double Boiled Soup promotion at Cheng Ho Court Chinese restaurant highlights the creative ideas of chef Chin Hock Seng.
Chin not only includes traditional double-boiled soup recipes cooked in porcelain bowls but also uses various sized wintermelons in which he cooks and serves the soups.
The Double-Boiled Shark’s Fin in Wintermelon is the most expensive at RM43++ per serving due to the clear shark's fin added to enhance its value and taste.
Double-Boiled Chinese Cabbage with Dry Scallop and Sea Cucumber and Doubled-Boiled Wintermelon with Eight Treasures are the more regular recipes.
In the latter, the treasures are actually the additional ingredients like dates, gingko, lotus seed, wolfberries, scallops and snow fungus cooked in a delicious chicken soup.
Chin said double-boiled soups were more wholesome than normal-boiled soups as the stock and ingredients were kept in a covered container, which was placed in a larger container of boiling water.
Due to low evaporation and long cooking hours, sometimes up to six hours or more, the ingredients are well infused in the soup giving it a stronger and distinct flavour.
Cooking soup in a wintermelon (tong qua) requires expertise as too much heat can crack the melon and spill the soup.
Chin said those unfamiliar with cooking wintermelons should place the melon in a bowl before placing it into the double boiler.
“This way, even if the melon cracks, you do not waste the soup as it will be retained in the bowl,” said Chin who has 20-years of cooking experience.
Knowing a bowl of soup is not enough to satiate the appetite, Chin and his team have come up with several a la carte specialities.
The chef has included more seafood items on the speciality menu, namely prawns so diners can appreciate the outlet’s fresh seafood cooked in Malaysian flavours.
Chin said the Stir-fried Prawn Assam Style had a tangy sour appeal while the Steamed and Baked Two Variety King Prawns gave diners a taste of king prawns prepared baked as well as steamed.
Sour and sweet flavours marry well with seafood and this said Chin was reflected in the Deep-fried Cod Fish with Shredded Mango Thai Style.
King prawns are also used in the Fried Egg Noodle with King Prawn Hong Kong Style but if there’s just too much seafood for your liking, the chef has added the Fried Flat Noodle with Venison in Black Bean Sauce.
Cheng Ho Court is also popular for its dim sum, available for lunch daily and on Sundays from 9am to 2.30pm.