Ingredients for this soup |
Ingredients
[serves 4]
150 gm minced meat - marinate with 1 tsp soy sauce, dash of pepper, 1/2 tsp sesame oil and 1 tsp cornflour
20 pieces fishballs
1 tbsp 'tung choi' - wash 1-2 times to remove salt
1 tsp garlic crisps
salt, chicken stock granules and pepper to taste
1 litre water
1 stalk mustard leaves [choi sum] - optional
spring onion/coriander leaves - optional
150 gm minced meat - marinate with 1 tsp soy sauce, dash of pepper, 1/2 tsp sesame oil and 1 tsp cornflour
20 pieces fishballs
1 tbsp 'tung choi' - wash 1-2 times to remove salt
1 tsp garlic crisps
salt, chicken stock granules and pepper to taste
1 litre water
1 stalk mustard leaves [choi sum] - optional
spring onion/coriander leaves - optional
- Boil water in pot with 'tung choi' for 10 minutes. Shape minced meat into small meatballs and drop into water to cook. Continue boiling for 10 minutes.
- Add fishballs. Bring soup to boil again. Add seasoning.
- When serving, reheat soup till boiling. Scoop into serving bowl and add in garlic crisps.
- If adding optional ingredients choi sum, add to cook before adding garlic crisps, spring onion or coriander.
Note:
- Hokkien pronunciation for tung choi is 'tong chye' - a chinese salted vegetables use mainly for soups and meat porridge
No comments:
Post a Comment