Recipe for Life: Sum Len Ting


  08 May, 2020  ·    Astrid Murray

Welcome back to Recipe for Life! This week David Lal Nei Thang shares this story about his mother Sum Len Ting and her recipe for chicken soup.

Last year Centacare Multicultural Services worked closely with students from Trinity Bay High School on a story writing project called “Recipe for Life.”

The aim of the project was to strengthen intergenerational relationships and celebrate culture through the sharing of stories and recipes. 

At the end of the project we were able to create a recipe book which we have had printed. You can view the whole recipe book here – we are sure you will find plenty of colour and inspiration in its pages.

We would like to thank Wendy Chiu from Trinity Bay High School, musician Emmaline Anderson and our bicultural workers who were such an important part of this project.

Over the coming weeks we will share a story with it's recipe.

Sum Len Ting
by David Lal Nei Thang (Myanmar)

My mother’s name is Sum Len Ting. She was born in Myanmar Burma. When she was little my grandma taught her how to cook. When she was in Burma, she worked on a farm. We travelled to Malaysia with my grandma. When she was in Malaysia, she worked as a waitress with my father, uncle and my brother.

In Australia, my mother sometimes cooks chicken soup on Sunday. Her favourite meal is chicken, pork and beef. She does not have a job yet so she goes to school to learn English. My mum’s hopes and dreams are that we will have a good life in Australia.

My dad and my mum are important for us because they always love us, they work hard so that we can go to school and have a good life.

Recipe for Chicken Soup

INGREDIENTS

2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup water
1/2 cup uncooked white rice
1 bay leaf
1/2 teaspoon dried thyme
2 cups chopped cooked chicken
1/2 cup frozen peas
Salt and pepper, to taste

INSTRUCTIONS

  1. Heat olive oil in large pot set over medium heat. Add onion and carrots and cook for 4 - 5 minutes or until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in broth, water, rice, bay leaf and thyme. Bring to a boil, then reduce
  4. heat to medium-low, cover and simmer for 10 minutes or until rice is cooked.
  5. Stir in chicken and peas. Simmer, uncovered, for 5 minutes until heated through.
  6. Remove bay leaf and season with salt and pepper to taste.
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