Is the World your Oyster?

Travel to See the World Unravel

Shark’s Fin Soup 鱼翅汤 상어 지느러미 스프

Shark’s Fin Soup – A true delicacy to die for in Chinese cuisine.

Courtesy of Camemberu


I too, loves Shark’s Fin Soup. But I too, loves even more the red vinegar that complements the soup so well.

Have you tasted the S$2.50 (imitation) shark’s fin soup sold at the pasar malams?

I love the imitation shark’s fin soup too, though there’s a huge difference in price and quality when compared to the original authentic ones served at the fine dining Chinese restaurants. Well, I guess I love more of the ‘soup’ rather than the taste of shark’s fin, which is on its own, bland. Yes, shark’s fin is tasteless.

I can’t really decide whether I’m pro or anti shark’s fin as a delicacy. The logical argument is whether it’s necessary to kill sharks just for their fins. Maybe I’m more of a anti shark’s fin in the past. However, in recent years, there has been an advent of shark meat dishes served at the local economical rice stalls. Simply put, sold at the kopitiams and hawker centres. The scientific part of me would be thinking hey, since sharks are at the top of the food chain as predators, wouldn’t shark hunting cause the delicate ecological food web to be disturbed since there are relatively small numbers of sharks around. But then again, wouldn’t the sharks die of natural causes as there are less food in the oceans/seas arising from humans trawling tonnes of fishes.

There are lots of opinionated articles on the web with regards to the controversy of consuming shark’s fin. As for factual articles whereby you can form your own conclusion after reading, I could only find this one from the Food and Agriculture Organization of the United Nations.

I’ve copied the article below. All rights reserved for the Food and Agriculture Organization of the United Nations.




2.1 Background information

2.1.1 The fins on sharks

Most species of sharks have at least two sets of median fins situated along the central line of the body. There are one or two dorsal fins on the top, a caudal fin, which is the tail, and an anal fin located at the underside behind the anus. Most sharks have triangular dorsal fins. There are usually two, the first being generally larger than the second, but in some species there is only one. The caudal fin is asymmetrical with the vertebral column extending into the upper lobe. The anal fin is not present in all species. Its absence or presence is important in shark classification. They also have two sets of paired fins on the underside of the body. These are the pectoral fins just behind and, in some cases, partly below the gill slits and the pelvic fins located at about the midpoint of the underside of the body. As with all the fins in sharks, the pectoral fins cannot be folded back and are consequently erect all the time.

Of the 350 or more species of sharks, less than 50 species have fins of commercial importance. The fins are mostly imported in the dried form, complete with denticles and cartilaginous platelets. The trade commonly calls these the raw fins.

FigureFigure 1 Fins on the shark

2.1.2 The structure

A shark fin has very little muscle tissue. There is a membrane, and in some cases a fatty layer under the skin, covering a bundle of collagen fibres spread out like a fan. In most fins these fibres are supported by a cartilaginous platelet in the centre. The cartilaginous platelet is absent in the caudal fin.

Sharks do not have scales. The skin of the fins, like that of the rest of the shark’s body, is covered with large numbers of usually very small thorn-like structures or denticles. These make sharkskin feel like sandpaper.

The collagen fibres of the fin are rounded at the base, tapering to fine points at their extremities, giving the appearance of needles. Appropriately, they are commonly known as fin needles. Separately or joined as a bundle, the fin needles will eventually find their way in different preparations onto the dining table

2.1.3 The chemical composition

Nutritionally, the composition of 100 g of dried sharks’ fin needles is as follows:



















Food energy


Source: Food Composition Tables, People’s Health Publication, Beijing

* The protein of shark fin lacks the essential amino acid Tryptophan.

2.1.4 The traditional background

Shark fin as a food was reported in writings of the Ming Dynasty (1368 -1644). It has therefore been known in China for at least a few hundred years. Throughout the ages, the Chinese have considered shark fin one of the eight treasured foods from the sea. The fact that so little is obtained from such a large fish made fins noble and precious, fit for the tables of the emperors. Fins were indeed listed as articles of tribute when officers of coastal regions visited the emperors in the Imperial court. (Yang, Lin and Zhou)

Fins are traditionally served at dinner parties to express the host’s respect for his guests. To this day the practice still holds true in Chinese communities. They are most frequently consumed on auspicious occasions, such as weddings.

2.1.5 The health benefits

The benefits of shark fin as documented by old Chinese medical books include the following: rejuvenation, appetite enhancement, nourishing to blood, beneficial to vital energy, kidneys, lungs, bones and many other parts of the body.

The more traditional person will swear to the benefits as claimed. On a radio show when the owner of a shark fin restaurant was asked about the health benefits of shark fin, he claimed that he consumed it daily and thus maintained his youthful appearance. An elderly shark fin trader reasoned that, since fins have had long years of exercise in the sea, there is no doubt that they are good for the bones and muscles of the consumer.

However, there seems to be an increasing number of people who question the claimed benefits of fins. They are of the opinion that fins are over priced and over rated. Their main purpose as luxury products is to satisfy the vanity of those who can afford them.

Most consumers note the bland taste of fin needles, which need to be cooked with various tasty ingredients to acquire any flavour. Few commented on the transparency of the fin needles, which make the food appealing to the eye.

2.2 Factors affecting trade

2.2.1 The criteria for value

Commercially, the factors affecting the value of the fins are:

1. The percentage yield of fin needles. From an economic standpoint, the fin that yields a higher percentage of fin needles is better value for money. The yield in turn is governed by a number of factors:

  • The type of fin, e.g. the lower lobe of the caudal fin has no cartilaginous platelet, therefore, compared to other types of fins, this has the highest percentage yield of fin needles. The upper lobe of most species does not yield fin needles so, after removal of the denticles, the skin is dried and sold as fish lips. The variations in sizes of fin needles are vast. Generally, the larger the fin, the longer and thicker are the fin needles. The caudal fin by comparison is the largest fin of the fish, therefore yields the thickest and longest fin needles, followed by the first dorsal fin and then the pair of pectoral fins. The fin needles from the second dorsal fin, the pair of ventral fins and anal fin are considered to be of much lower quality.
  • The species, e.g. the whole caudal fin of the shovel Nose Ray yields fin needles from both the lower and upper lobe. The fin needles of Basking shark are reputed to be as thick as a chopstick while fin needles from some fins are finer than hair.
  • The processing methods employed, e.g. whether the fin is clean cut or has shark meat attached, whether it is light and dry or been salted and thus has a high moisture content. The trade in general is weary of ageing fins. In such cases, certain parts of the fin lose their natural elastic property and acquire a hard bony structure, which is not palatable. Unfortunately, ageing in the fin is not easily detected when dry, i.e. at time of purchase. When the ageing becomes visible after rehydration it has to be discarded. It is reported that this phenomenon is more common in species inhabiting tropical waters, as the environment makes the sharks age faster. (Yang, Lin and Zhao).

2. The general appearance A good fin product would be clean cut, with no meat or other undesirable attachments at the cut edge. The surface of the washed fins should be a whitish yellow. Generally, when the fin needles are connected in a bundle and/or are long and thick, they would present a greater visual and sensual impact to the diner, thus commanding a higher price than the shorter and finer ones.

3. The texture: The connoisseur often demands a specific fin for its texture, usually tenderness. In such cases this criteria takes precedent over length or thickness. The very thick fin needles from very large fins have a tendency to be tough.

2.2.2 The quality of supply

Some countries are able to produce better quality sharks fins than others. They are usually those with a developed fishery, having adequate infrastructure and post harvest technology. This enables the fins to be kept fresh and clean and unsalted before drying. The producing countries which fall into this group include the Americas, Japan, Australia, Mexico and Spain. Of these, Mexico and Australia provide the best value for money.

Countries around the Indian Ocean are more traditional in their shark fin processing methods and, combined with the lack of infrastructure, the fishermen and processors of these countries are more inclined to use salt for preservation. This results in inferior products with high moisture content. These countries are also resistant to change with a philosophy that as long as the products sell there is no reason to change. An exception in this group, according to an importer, is Sri Lanka, which adheres to tradition yet is able to produce a good product.

2.2.3 Methods of consignment

Importers purchase shark fin in various different ways, depending very much on how the suppliers sort the fins. Some sort the fins into three categories as follows:

  • First grade fins, i.e. the white fins, in sets of three, which consist of two dorsal fins and a caudal fin. The sets are of the same species and the same sizes are packed together. The size in this case is determined by the length of the first dorsal fin.
  • Second grade fins, i.e. the black fins, graded by species and size. If sold in sets, the size referred to would be that of the pectoral fin.
  • Second grade bottom fins; anal and pelvic fins of mixed species and sizes.

Others sell in 1-2 tonne lots, mixing species and sizes. Using this method, importers report losses of 2-3kg of choice fins of choice species per lot.

2.2.4 Nomenclature

The international trade customarily classifies fins into white and black groups. Some traders say that this is a description of the colour of the fins, others that it is a classification by their yield and taste and a third version maintains that shark fins of the white group belong to sharks from shallow waters while the black belong to sharks from deeper waters. The former have a set of three fins, two dorsal and a caudal fin, whereas the latter have a set of four, a pair of pectorals, a dorsal and a caudal fin.

All agreed however that fins of the white group give higher percentage of fin needles and a better flavour. These are more sought after and thus command higher prices. Fins from the black group are inferior in both percentage yield and flavour. The classification is used in the trade the world over but there are other differences in opinion. For instance, the fins of Tiger sharks are considered to be white by one Indian authority and black by another. (See section 6)

Within Singapore and Malaysia traditional names are also used, often following those used in Hong Kong but not always. A number of names were also created by some traders, mainly to confuse buyers so that the latter would have difficulty duplicating the order from another supplier.

2.2.5 Identification of species

Most larger traders of shark fin know exactly what they are dealing with. They can tell by looking at a raw fin its position on the shark, its trade name and its country of origin. Not many know the common or scientific names of the sharks but, with the existing knowledge of the product, it seems highly likely that the species could be identified if traced back to the source of supply. The identification of species from fin needles is extremely difficult except, perhaps, for some large fin needles.

The smaller traders are usually vague on the background of their shark fins. As for the restaurant trade, it is claimed that not many know about fins in relation to the properties of the various species. The priority of most restaurants is the price of the fins. They usually stay with what they know and seldom tread into unknown territory. When change is inevitable, they normally take the advice of their suppliers.

2.3 Processing of “raw” fins

This is the process that renders the fin needles of the dried shark fin soft and ready for cooking. The resultant fins are termed wet fin and those that are not required for immediate use are often re-dried or frozen. The re-dried fins are called cooked fins. The steps involved in the processing of raw fins are as follows:

2.3.1 Removal of the denticles

Depending on the size, thickness and species of the fin, this process involves soaking the fins in water varying from lukewarm to 60°C. Some need to be repeatedly heated over a slow fire for up to five hours. When the skin and the denticles are sufficiently soft to work with, the denticles are removed by scratching with a small knife or wire brush.

Photograph 1.1 Removing denticles from sharkskin

2.3.2 Removal of the cartilaginous platelet

The fin is cut from the broad edge to loosen the fin needles on either side of the cartilaginous platelet, taking care not to cut open the fan shape, so that the fin still remains in a joined piece after the platelet is removed.

2.3.3 Trimming

Fins are trimmed to remove any undesirable waste material and to give it a tidy appearance. (Photograph 1.2) The fins at this stage are ready for the market as wet fins. They can also be frozen or re-dried for later use.

2.3.4 Bleaching

The fins are usually bleached to give them a desirable whitish colour. The methods include smoking with sulphur overnight (Liu, Li and Niu) or treatment with 3 % hydrogen peroxide for about 30 minutes (Subashingha).

Photograph 1.2 Trimming a fin

2.4 Products in the market

2.4.1 Dried

  • “Raw” fins are complete with skin and cartilaginous platelet, where present. Their colours vary with the species, but are generally grey black, light brown or yellowish. The denticles on the skin make the surface rough to the touch. These are usually found in importers, wholesalers and sometimes in retail outlets. (Photograph 1.3)

Photograph 1.3 “Raw” fins

  • “Cooked” fins have the denticles and the cartilaginous platelet removed. They are yellowish white in appearance and the surface is smooth to the touch. These are sold in wholesalers and retailers outlets.(Photograph 1.4)

Photograph 1.4 “Cooked” fins

  • Fin needles, dried in random arrangements or in rows. These products are usually not prepared from choice fins. They are found in wholesalers and retailers outlets. (Photographs 4.4 and 4.5)

2.4.2 Ready to cook products

  • Wet fins are rehydrated ready to cook fin needles. They are sold in supermarkets and retail outlets for the restaurant and the home consumer. Some processors add sodium carbonate to the soak water to accelerate the rehydration process and increase the rate of water absorption by over 250 %. Using established processing methods, one kilogram of raw fin yields 0.75 to 1.5kg of wet fins, the cleaner the cut of the raw fin, the higher the yield. The addition of sodium carbonate will yield 4kg of wet fins from 1kg of raw fins. Wet fins processed this way look plump and juicy but shrink once heat is applied. Sodium carbonate is generally used only in the rehydration of more robust fishery products such as dried cuttle fish and octopus, because it removes fatty materials from the product and may affect its nutritional values. (Wang Zhe Yue)
  • Frozen fins – Fin bundles are frozen ready for use. These are usually sold in retail outlets to home consumers. (Photograph 4.6)
  • Powdered shark fin soup, ready to cook, sold in retail outlets. (Photograph 4.7)

2.4.3 Ready to eat products

  • Canned and pouched products of various fin preparations are sold in retail outlets. Most are products of Singapore and Thailand. (Photographs 4.8 and 4.9)
  • Sashimi and sushis are sold in selected supermarkets. The fins used are usually of Japanese origin. (Photograph 4.10)

2.4.4 Artificial shark fin

This is a Japanese product with the appearance and, to some extent, the texture of shark fin. Because of its looks and its comparatively very low price, some restaurants use it instead of shark fin with or without the knowledge of the consumer. To make the dishes more authentic, the restaurants usually mix artificial fins in with shark fin in a 30/70 ratio. It is probably most used at wedding dinners, where the respect for the dinner guests is upheld with the presence of fins, and the respect for the hosts’ finances is taken care of by lower costs.

A trained person can easily tell the difference between the artificial fins and the shark fin. Generally, the artificial fins are less elastic, break more easily and do not withstand heat as well as the real thing. It is not so easy for the untrained to know the difference, especially since most diners’ experience of shark fin is rather limited. The price of artificial fins is Rm30/kg.

The Singapore Government has closed restaurants that tried to pass the artificial fins off as the real thing. The Malaysian Government allows its use by restaurants as long as it is sold as artificial fins.

2.5 Availability of supply

A small number of traders have experienced a general decrease in the supply of shark fin. One importer in particular informed me that the quantities offered by his suppliers have reduced tenfold since the 1950s. Most other traders have yet to experience any shortage. However, some observed an increase in smaller size fins. This could be the result either of more smaller sharks being caught or of an improvement in processing technology to handle smaller size fins.

Some observed that increasing pollution and higher water temperature has driven many sea inhabitants such as bêche-de-mer, to deeper cooler waters. They reason that, in the same way, sharks may also become less available to those fishermen without appropriate fishing gears to meet changing conditions.

Most are optimistic that the sharks will be in the seas for many years to come. Those familiar with fisheries in developing countries argued that management of resources are governed by economic forces. The shark fishermen, in their effort to safeguard their livelihood, do not find it economically viable to fish in one area for too long. After some time they move to another area and do not return to the same area for several years. In many developing countries, fishing sharks for fins is just as much fishing sharks for meat; it is a necessity in the hunt for food and income.

On the other hand, conservationists reported that at least 50 000 blue sharks landed by long line fishermen are tossed back in the water after their fins are removed. The numbers of some shark species may have plummeted by 80 % over the last decade. (Michael D. Lemonick, Time)

The only thing that everyone is sure of is that prices of shark fin will only increase. As societies become more affluent and traditional ethnic food products, such as shark fin, become better known world-wide, the demand for them will increase. Against the back drop of meeting increasing demands, more sharks will be fished and the price of shark fin will continue to rise.


Gordon Ramsay, owner of several Michelin starred restaurants in London and internationally, finds out if the slaughter of sharks is really necessary. It’s for you to decide if it’s a bias opinion. Nonetheless, I do campaign against overfishing. Not just sharks alone, but other sea creatures as well. I especially detest trawlers sweeping schools of fishes, scooping in young, immature fishes and not bothering to release them into the sea to grow to maturity before they’re fished.





Satay Bee Hoon 沙爹米粉

Bencoolen Food Centre


A delightful dish which Singaporeans can proudly say it’s OURS!

A fusion of Malay satay sauce and typically Chinese ingredients such as the staple rice vermicelli, kangkong vegetable, marinated pork slices, cuttlefish slices, blenched cockles and beancurd puffs (tau pok) garnished with shallots and beansprouts.


Adapted from ieatishootipost:

Satay Bee Hoon is a Teochew dish and it is not hard to imagine how it came about.  Obviously some Teochew man liked the peanut gravy that the Malays served with Satay so much that he wanted to eat more of the gravy and added it to Bee Hoon.  At least, this is the story from the stallholder, but I haven’t managed to get any more details.  So if there are any Satay Bee Hoon experts around, do enlighten us!

There are not many Satay Bee Hoon stalls around and I suspect that it might not be popular amongst the younger generation of Singaporeans.

[I, for one gen Y, LOVES Satay Bee Hoon!]


It’s really tedious to whip up Satay Bee Hoon. Nonetheless for those diligent aspiring cooks, here’s a recipe courtesy of Asian Food Recipes.

Satay Bee Hoon

Condiments :

30g dried chillies (soaked till softened)
50g garlic
20g lemon grass
20g galangal
1 teaspoon cumin seeds

2 tablespoons tamarind pulp
3 cups water
300g roasted peanuts (coarsely ground)
5 tablespoons sugar
salt to taste

Ingredients :

200g rice vermicelli
40g cuttlefish (cut into strips)
40g bean curd puffs (cut into pieces)
40g water spinach (kang kong), cut into 4cm lengths
20g cockles (shelled)

Method :

  • Peanut sauce : Grind Ingredients A together. Heat 5 tablespoons oil in wok till hot. Stir-fry ground Ingredients A till fragrant.
  • Mix tamarind pulp with water to make tamarind juice. Combine with Ingredients A and remaining Ingredients B and bring to boil. Reduce heat and simmer till sauce is thickened and oil floats to the surface.
  • Stir in a little curry powder and hot water so that the sauce is not too thick. Set aside.
  • Soak rice vermicelli in water till softened. Drain. Blanch rice vermicelli, cuttlefish, bean curd and puffs and kang kong in boiling water. Remove and drain.
  • Transfer rice vermicelli to serving dish. Pour hot peanut sauce over rice vermicelli. Garnish with cuttlefish, bean curd puffs, water spinach and shelled cockles. Serve.
Leave a comment »

Hainanese Chicken Rice 海南鸡饭

(Any) Hawker Centre


Photo Courtesy of  Wikipedia:

Hainanese chicken rice at Chatterbox, Meritus Mandarin Hotel, Singapore. At S$30 with tax and service, this is probably the most expensive chicken rice in the country!


Adapted from Wikipedia:

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese cuisine, Malaysian cuisine and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Malaysia region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish’s unrivalled popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is often considered as the “national dish” of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served at stalls and food courts. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee and others which have many outlets island wide. The price range is around S$2-4 (the latter if the dish includes a drumstick). Some stalls serve extras such as a hard boiled egg, chicken liver, firm tofu and kailan as side dishes, each dish usually costing around S$0.50 to S$1.50. Some may serve set meals which include these side dishes. Even canteen vendors in schools also sell chicken rice. However, this tends to be simpler in style, and comprises just sliced chicken with rice and soy sauce as a healthier choice.


2 Photos below courtesy of Steamy Chicken Recipes:

A typical Hawker Centre in Singapore

A typical Chicken Rice Stall

(A  plate of chicken rice costs $2.50-$3 Singapore Dollars @ Hawker Centres, $4-$5 @ Food Courts)


Personally, there’s not much difference between the more popular stand-alone chicken rice franchises and the common chicken rice stalls found at hawker centres. They all taste pretty good.

In fact, I would prefer having them at hawker centres. Much easier to request for more soup and vegetables (cucumbers and bean sprouts served together with the chicken soaked in the fragrant though oily gravy-broth). And it’s  more value-for-money.

There are also stalls selling a variation of the commonly found Hainanese Chicken Rice. Well, they sell Hainanese Chicken Porridge.


Here’s a history of Hainanese Chicken Rice in Singapore in Mandarin:


If you’re interested in whipping up your very own chicken rice meal, recipe courtesy of Steamy Chicken Recipes:

Hainanese Chicken Rice Recipe

Servings: 6 Prep Time: Cook Time:

While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of the poaching broth is reserved — some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.


1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4” section of fresh ginger, in 1/4” slices
2 stalks green onions, cut into 1″ sections (both the green and white parts)
1 teaspoon sesame oil

2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1” section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
2 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt

1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1” ginger
a generous pinch of salt, to taste

1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks


1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you’re using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don’t forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean “turn it on!”)

4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions

Leave a comment »

Tom Yum (Hot & Sour Soup) ต้มยำ 뜨겁고 신 수프 酸辣汤

Shaw House


One of the best Tom Yum Soup that I’ve ever eaten in Singapore.

Soup was thick, laden with fresh seafood. A generous serving of coconut milk brought much fragrance to the soup. Just the right balance of fragrance, spiciness and a tinge of acidity. Although personally I thought that more freshly sliced chili padi could be added.

Unlike those thin broth Tom Yum paste soup found in most of the Chinese Fish Soup/Ban Mian stalls at Kopitiams & Hawker Centers.




Hot: 뜨겁

And: 고

Sour: 신

Soup: 수프



Sour: 酸

Hot (Spicy): 辣

Soup: 汤



Learn how to make traditional Tom Yum Soup from Planet Food Thailand.


Leave a comment »