Writer, Food Stylist and Photographer
Yen Simpson, or better known as Baby Sumo to her readers is the writer, food stylist and photographer behind the highly-popular Malaysian food and travel blog, GoodyFoodies.
As a mother of two, one of her greatest pleasures comes from cooking and providing nourishment for her family. She is also a firm believer that cooking / baking is a great way to bond with her children and a fine tool for teaching them about eating well, so it is no surprise to find them spending time together in the kitchen on most weekends. Married to a Scotsman, her cooking repertoire includes both Asian and Western cuisine.
Yen also enjoys drawing inspiration from restaurants she has visited and recreating the dishes at home for her family. For International Year of Pulses 2016, Yen shares with us a nourishing Asian soup recipe – the Chinese Black Bean Soup.
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Chinese Black Bean Soup 烏豆湯
- 2 litres water
- 3 chicken carcasses, chopped into rough chunks
- 200 grams black bean 黑豆
- 3 dried oysters
- A large handful dried scallops
- 3 large onions, quartered
- 1/8 teaspoon salt
- Place black beans in a bowl and cover with cold water. Leave to soak for 1 hour. Drain and set aside.
- In a large pot, place water, black beans, dried oysters, dried scallops, onions and chicken carcass. Bring to the boil over medium high heat. Once boiling, lower to low heat and simmer for 2-3 hours. Skim off any excess oil or scum using a ladle. Season with salt, to taste.
- Serve, as part of your meal.
Note: For a less oily soup, you can use 1.5 chicken breast in lieu of chicken carcass. If you prefer your soup to be a darker shade, then do not presoak the black beans. Just rinse and add into Step 2.