“A meal is not complete without a bowl of soup.” For most Cantonese families, a hearty bowl of double-boiled soup is as essential to the dining table as a bowl of rice. There are hundreds of ...

DOUBLE boiling, a Cantonese cooking method where a pot of soup is boiled within a larger pot of boiling water, is believed to achieve the maximum extraction of flavour from its ingredients with ...

Add the dry peas and vegetable stock and mix in 1.5L of hot water, add dry coriander and bring to the boil ... to liquidise the soup. Season to taste and serve in a warm bowl, garnished with ...