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Friday, June 17, 2011

Meatballs & Fishball Soup


Soup With Mustard Leaves Added


Ingredients for this soup
A simple soup that does not require long time boiling and can be served with plain white rice or add any noodles if you wish to have a noodle 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
  1. 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.
  2. Add fishballs.  Bring soup to boil again. Add seasoning.
  3. When serving, reheat soup till boiling. Scoop into serving bowl and add in garlic crisps.
  4. 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

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