Monday, July 4, 2011

Cooking with Induction Cooker - Chayote Soup

I bought this Induction cooker quite some time back during Chinese New Year and have been using it for Steamboat ever since. The copper coil in the cooker produces oscillating electromagnetic field which would induce electric current in the ferromagnetic pot. There are no flames, so it is much safer than using a gas or electric cooker. The food gets heated up very much faster as well. Apart from Steamboat, the induction cooker can also be used for boiling water, stir frying, heating milk, cooking rice, boiling soup and even roasting meat. When boiling water, the cooker will stop by itself when the water boils. You won't end up with a dry cracked and burned pot if you forgot to turn off the heat. An induction also uses less energy as compared to conventional cooker! Save time and money! However there is one disadvantage, the cooker will only works with ferromagnetic pot with flat bottom.


I have been stir frying Chayote just like green vegetable for quite some time already but didn't actually know the real name of this gourd shaped vegetable until I came across Sonia's Blog, Nasi Lemak Lover, Chayote with sweet corn soup. I tried cooking chayote soup with my induction cooker the other day but have modified the original recipe with ingredients that I have in stock.

Here are the ingredients that I put into my Chayote soup.

Ingredients
Chayote, 1 pc, cut into large cubes
Celery, 2 stalks, cut into bite sizes
Carrot, 1 pc, cut into cubes
Ang Cho (Chinese red dates), 7 pcs
Tomato, 2 pcs, cut into four
Pepper to taste
Chicken Carcass, from 1 chicken
Water, 7 bowls
Salt to taste

Put water into ferromagnetic pot and bring to a boil. Put in the chicken carcass. Boil for around 45 minutes. Add in the rest of the ingredients. Boil for another half and hour. Serve Chayote with steamed rice. I love to drink this soup with chilly padi (bird eye chilli) in light soya sauce. Yum yum!

15 comments:

Christine said...

saving this recipe to try later. Love soup, love chayote. I may not use an induction cooker though...you're so scientific!

Hayley said...

I love steamboat! But I'm using the conventional type of steamboat gas stove all this while, never try with induction cooker before...

[SK] said...

oh that steamboat looks absolutely nice!! i love that, the soup is clear and i like this type of soup.. if possible, better tasting with some preserved vege "tang chai"..

Somewhere in Singapore said...

Nice nice neh...

wenn said...

i hv always wanted to get one..

yvonne said...

I must praise that your soup is truly clear despite using boiling method. Is it because it's cooked using induction cooker? Like SK, I enjoy clear soup....

Small Kucing said...

oh..Chayote..i think pasar they call it buddha hand. Not very sure about that.

Normally i buy this and shred it. Fry with hay bee and sometimes add some tang hoon

Small Kucing said...

found it....saw in one blog "in cantonese it is 佛手瓜 fut sao gwa (lit. Buddha hand melon), 合掌瓜 hup jeung gwa (lit. closed palms squash)"

suituapui said...

My in-laws has one. Used to use it a lot when they first bought it - never see that anymore.I guess the novelty has worn off.

contabilitate financiara said...

Oh my God how good it looks that and i`m sure that it tastes delicious. It is a great recipe and not very difficult, so i think that i will give it a try. Thanks a lot for sharing.

lena said...

sometimes i stir fry chayote just like the way i stir fry cucumbers.. with dried prawns.

Alice Law said...

Wow, I think I should invest on a induction cooker too, it's time for Juan Juan to learn some savoury dish liao!^^

Annie Q said...

Ya, we are using induction cooker for our steamboat nowadays. Previously we are using those portable gas stove, i think using induction more convenient, and it cook faster too. :)

Chayote, english word? We love this soup too. Normally i will just put some red carrot and red dates, it will taste sweet sweet sweet.

Catherine Lee said...

Hi, I am starting to do home cooking soon after years of eating outside food. Would you advice me to buy an induction cooker or gas stove ? Hope to hear your advice soon, thanks !

Pete said...

Catherine Lee : Gas stove is easier to use than Induction cooker. It is easier to use gas stove to control the heat. Induction cooker heat is hard to control and you will have to be really fast or else you will burn the food. Induction is only good for soup, boil water and steamboat because they cook real fast. Induction cooker electrical consumption can be quite high.

Therefore, for normal household cooking, I would recomended gas stove. But if you want your kids to cook at home, then induction is much safer without supervision.

Happy cooking

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