Bitter Gourd & Bean Curd Chicken Noodle Soup

Ingredients:

1. 1 packet of bean curd skin (fu chok) (There are two types of fu chok. One is for chicken soup/stew. The other is for sweet desserts.) (Washed and broke into smaller pieces)
2. 2 packets of square tofus (cut into 6 equal parts)

3. 1 whole free-range antibiotic-free chicken (skin removed and cut into 4 parts)
4. 1 large bitter gourd (filling/seeds removed and cut into 8 parts)
5. Sea-salt
6. Filtered water (approximately 10 litres)

------------------------------------

1. In a large pot, add the chicken, cut bitter gourd, bean curd pieces, fu chok pieces, water and sea-salt to taste.

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. You can boil some spaghetti noodles and stir-fry some bean sprouts to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup. You can also boil some hard boiled eggs to serve with this soup dish.

Bon appétit!

Low-Salicylate Taufu Dish

Ingredients:

1. 900gm of soft taufu
2. 300gm of minced chicken (marinate with sea-salt and sunflower oil)
3. 500gm of prawns (de-shelled) (marinate with sea-salt and sugar)
4. A handful of garlic (chopped into very fine pieces)
5. A handful of shallots (chopped into very thin slices)
6. 3 tablespoons of sunflower oil
7. Sea-salt and brown sugar

----------------------------------

1. Heat wok with sunflower oil.

2. Add the chopped garlic and sliced shallots and fry until slightly browned.

3. Add the minced chicken and cook until almost half cooked.

4. Add the prawns and cook until the chicken and prawns are fully cooked.

5. Break the minced chicken into pieces.

6. Add the tofu and stir until everything is thoroughly mixed up.

7. Allow the dish to boil and then allow it to simmer for another 10 to 15 minutes with the lid on.

8. Scoop it up onto a large bowl and serve while piping hot.

Bon appétit!