Papaya Tofu Salmon Head Soup 木瓜三文魚頭豆腐湯

INGREDIENTS:

1 Salmon Head, cut into large pieces

1 Papaya, peeled and seeded

1 block Tofu, cut into large blocks

2 cups Chicken Stock

4 cups water

4 Ginger Slices

Salt to taste

2 tablespoons Vegetable Oil

DIRECTION:

1. Heat up the oil over high heat. Add ginger; fry until it is fragrant.

2. Add salmon head. Fry for about 5 minutes without stirring it.

3. Add chicken stock and 4 cups of water.

4. Add papaya and tofu.

5. Put the lid on. Boil it over medium-high heat for about 25 minutes. Season with salt to taste.

Easy Papaya Salad 簡易青木瓜沙律

INGREDIENTS:

1 Green Papaya

1/2 cup Salted Peanut, crushed

1 Lime, juiced

4 Garlic Cloves, minced

1 tablespoon Chili Powder

3 tablespoons Fish Sauce

3 tablespoons Soy Sauce

1/3 cup Brown Sugar

2 tablespoons Apple Cider Vinegar

DIRECION:

1. Peel the skin of the papaya. Cut it in half lengthwise. Scoop out the seed. Thinly slice the papaya and then cut it into thin sticks. Submerge the papaya in cool water; drain.

2. In a large bowl, combine all the ingredients; mix well. Leave it for 15 minutes to develop the flavour before serving.

Papaya, Peanut and Chicken Feet Soup | 木瓜花生雞腳湯

INGREDIENTS:

1 Papaya

1/2 cup Raw Peanuts,  with skin on

20 Chicken Feet

Water

Salt to taste

材料：

1 個  木瓜

1/2 杯  生花生，連衣

20隻  雞腳

水

鹽  調味

DIRECTION:

1. Rinse the chicken feet and cut off the shape crawls.

2. Peel the papaya.  Cut it in half and scoop out the seeds with a spoon.  Cut the papaya into big pieces.

3. Rinse the peanuts.

4. In a big pot, add chicken feet and peanuts.  Add water that double the volume of the ingredients.  Bring it to a boil, and then reduce the the heat to medium-high.  With the lid on, continuously cook it for about 35 minutes.

5. Add papaya.  Cook the soup for another 20 minutes.  Season the soup to taste.

做法：

1. 洗淨雞腳；把腳尖去除。

2. 木瓜刨皮。用小匙刮去籽，用刀把果肉切成大塊。

3. 花生洗淨。

4. 把雞腳和花生置於一大鍋；加水。水應是湯料的雙倍份量。把水和湯料煮滾，然後把火調低至中大火。蓋上煲蓋，繼續煮飯35分鐘。

5. 加入木瓜。再把湯煮好分鐘。最後放鹽調味。

Papaya Sweet Soup with Lotus Seed and White Fungus

It is one of the popular dessert in Hong Kong that people usually enjoy eating it through the year.  Since the white fungus is consider as 'natural collagen' due to the high amount of protein, women love to eat it regularly.  The rock sugar and lotus seeds can help nourishing dry skins or sore throat.  In summer, people like to chill this clear looking dessert before eating so that it can cool off the body from the heat.

I used the dried lotus seeds in this recipe, but it is always better if you are using fresh lotus seeds.  Remember to remove the green core that has a bitter taste.

INGREDIENTS:

1 Papaya, ripen

10-15 Lotus Seeds, core removed (I used dried lotus seeds here)

2 White Fungus

2 tablespoons Goji Berries

1/3 cup Rock Sugar (adjust it to your preference)

8 cups Water

DIRECTION:

1, Soak the white fungus in water until it is rehydrated; about 30 minutes.  Discard the yellow hard core.  Gently tear the fungus into large pieces; set aside.

2. Peel off the skin of papaya.  Cut it lengthwise and scoop out the seeds.  Cut the papaya into chunks; set them aside.

3. Bring the water to a boil.  Add lotus seeds and rock sugar.  Boil for another 15 minutes.

4. Add papaya, white fungus and goji berries.  Bring it to a boil again and then turn the heat to medium.  Continuously boil for another 20 minutes and it is done.  It is delicious to serve it both cold or hot.

Snow Fungus and Papaya Soup ｜雪耳木瓜素湯

INGREDIENTS:

1 Papaya

1/2 cup Peanut, raw

2 Snow Fungus, dried

1/2 cup Hyacinth Beans, dried

3 pcs Chinese Honey Dates

7 cups Water

Salt to taste

材料：

1 個  木瓜

1/2 杯  生花生

2 個  雪耳，乾

1/2 杯  扁豆，烤

3 粒  蜜棗

7 杯  水

鹽  調味

DIRECTIONS:

1. Halve the papaya; scoop out the seeds with a spoon.  Cut out the peel and cut the papaya into chunks.

2. Rehydrate the snow fungus in water.  Cut off the hard yellow stems.  Divide the fungus into smaller portions.

3. In a large pot, add peanuts, hyacinth beans, honey dates, and water.  Bring it to a boil over high heat.  Then, reduced the heat to medium-high and boil it for 40 minutes.  Add more water if needed.

4. Add papaya and snow fungus.  Continuously boil for another 30 minutes.  Turn off the heat.  Season the soup with salt before serve.

Papaya Tofu and Fish Soup | 木瓜豆腐鱒魚湯

"A bowl of papaya tofu fish soup is a treat for such a cold and dry winter," my mom said whenever she made this soup.  It is so true to me as it always does help to warm up my body.

The exact amounts of the ingredients in the recipe are not critical here.  You can always add more or less of them to suit your taste, or even skip the tofu and add more papaya instead.  Keep in mind that you will want to look for a young papaya and not the ripe one, so that the soup can find a better balance between the delicate taste of the seafood and the natural sweetness in the tropical fruit.

Papay Tofu Fish Soup | 木瓜豆腐魚湯

Ingredients:

1 Rainbow Trout, scaled and gutted (but any type of fish will almost works here)  

1 Young Papaya

2 Carrots

450 gram Firm Tofu

7 cups Water

2 tablespoon Vegetable Oil

Salt to taste

材料：

1 條  鱒魚，去鱗和腮腸 (可用其也魚代替)

1 個   木瓜

2 條   紅蘿蔔

450 克   硬豆腐

7 杯   水

2 湯匙   菜油

少許   鹽

DIRECTION: