Okay, before I feed you with some nourishing soup, I have something to tell you. Somebody out there hates me.Yap, I received a long hate mail a couple of weeks ago. Basically, the person hates me and wants me to close my blog. Apparently, he/she says my blog is a waste of space in blogsphere. He/she doesn't understand what I'm writing and looking at what I cooked makes him/her vomit (may he/she happened to have food poisoning), blah, blah, blah, and the list goes on .
I'm a stay-at-home-mum who only started learning cooking when my elder son was slightly over 2 years old, that's about 4 years ago. I never mentioned anything about me able to cook like an expert. Nobody says anything about having to writing beautifully when you blog either. He/she must have really high standards for food blogs. :P
Oh! One more thing! I didn't create a few hundred emails to subscribed to my own blog if this is what he/she meant when he/she said I fake my own readership. And I have never forced anyone to subscribe to my blog too. Did I force you to subscribe?
So, dear "wokkingmum sucks" (that's what he/she signed off as), I'm sorry to disappoint you, this blog will not be closed even it makes you vomit; as least my family didn't. I'll continue to blog even nobody (except me) understands what I'm writing or nobody continues to visit this blog. It was meant as a cooking reference for myself when I first started it anyway. So it just back to square one even if it happens, no worries! :P
Okay, not that I need one but having a nourishing soup now is not a bad idea either. ;)
Ingredients:
- 1 Whole Chicken
- 200g Lean Pork
- 1 large Chinese Pear 雪梨 (round with brown skin)
- 5 Dried Figs 无花果
- 20g Chinese Almond 南杏
- 10g Apricot kernel 北杏
- 1.8 litre Water
- Salt to taste
How to do it:
- Blanch chicken.
- Skin, core and cut pear into pieces.
- Add all ingredients except salt together.
- Bring to a boil before reducing heat to a simmer.
- Continue to cook for at least 2 hours.
- Season with salt.
- Serve.
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