Another interesting soup recipe to share. Nowadays is quite common to see fresh cactus available in supermarket. Not until when I see reviews that it taste nice then I pick up the courage to try this out :p It actually has a simple recipe attached on the packaging but I improvised slightly from there. It is not cheap though, about S$1+/- per 100gm, so I thought it better turns out good after cooking if not waste my $$$ hehehe....The moment my hubby saw this fresh cactus and exclaimed 'wah so exotic!! what are you cooking!?'
Benefit of cactus? It contains beta carotene, iron, vitamin C and calcium, so overall is a healthy food though it does not look appealing :P
so how does it taste like?? Initially I was skeptical to add the whole fruit into the soup without peeling the skin, as I worry that it will gives a bitter and raw taste >.< Indeed after 1 hour of brewing I tasted the soup and yes it does taste slightly bitter!! and I started to worry that I may have to dump the whole pot of soup later on...but I continue with the brewing for another 1 hour or so. Phew... the taste was not that bad after all :D It is slightly sweet, maybe from the honey dates and sweet corn added, with a mild bitter aftertaste, tasted almost like a thin ginseng soup :D
- 650gm fresh cactus
- 1 kampong chicken, excess fats trimmed
- 1 corn corb, sliced
- 4 pc dried huai shan
- 2 candied dates
- 2 slices ginger
- salt to taste
- Scrub the skin of the cactus thoroughly. Slice into large chunks.
- Scald chicken with hot water. Place all in a pot with 2L water. Bring to boil and simmer for 2hrs. Season with salt to taste.