Saturday, August 6, 2011

Resepi ibunda.

Sup yg akan membuatkan cik adik panas ke tahap vavavoom!hehe..its light and delicate,suit for everyone even 5 years old young kid..have a try!


200g carrot, diced
150g orange sweet potatoes, peeled and cubed
100g onion, chopped
1 clove garlic, crushed
80g boiled chickpeas
700ml chicken stock
1 tbsp olive oil
1/2 tsp coriander powder
1 tsp cumin powder
1/4 tsp chilli powder
Salt and pepper to taste


Heat olive oil in a large saucepan over medium heat; add onion and garlic. Sauté until onion is soft. Stir in coriander, cumin and chilli powders to mix.

Add carrot and sweet potatoes. Stir for 1-2 minutes then pour in stock and bring to the boil. Reduce the heat and simmer, stirring occasionally for 20 minutes.

Add chickpeas and allow to simmer for a further 10-15 minutes.

Transfer soup, in batches, to a food processor or blender. Process until smooth then return to the saucepan, adjust seasoning to taste. Heat up, stirring until soup is hot (do not allow to boil).

Ladle soup into bowls and serve immediately.

Related recipes
Pumpkin Soup
Cauliflower Potato Soup

Related Recipes by Ingredient


Ayam goreng madu serai ala Thai


6 chicken wings, chopped into halves
3 stalks lemongrass, cut into halve and split up the sheaths
1 bird?s eye chilli, chopped
1 tbsp chopped garlic
2 tbsp oil

Seasoning (A)
1 tsp light soy sauce
1 tsp fish sauce
¼ tsp salt
1 tbsp evaporated milk
1 tbsp cornflour

Sauce (B)
1 tsp fish sauce
1 tsp light soy sauce
4 tbsp honey
1 tbsp oyster sauce
1 tbsp sugar
Dash of pepper


Marinate chicken with seasoning (A) then leave aside for at least 1-2 hours. Deep-fry marinated chicken in hot oil until golden brown. Remove and put aside.

Leave 1 tablespoon oil in the wok and add lemongrass, bird?s eye chilli and garlic. Fry until fragrant and crispy. Dish out and leave aside. Pour in sauce (B) and allow to simmer for a while. Return chicken to the wok. Toss and fry until chicken is well coated with the sauce. Dish out and serve.