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Wednesday, April 5, 2017


In this month’s selected cookbook for Cookbook Countdown Event #16, I came across many recipes on various meatball dishes.  The minced meat is combined with various other ingredients and seasonings and each ends up to be a unique dish.
I have chosen this recipe as I have in hand all the ingredients and there is no reason why not to try.  It’s again a simple meatball soup yet rather unusual with the addition of seaweed.   The meatballs are tender and the soup is really tasty and aromatic.  It would be great to serve with rice or even a bunch of glass noodles.  Slurrp, Slurrp, Slurrp everything there is in a bowl.
Recipe adapted from Yum Yum Magazine No. 103 with modifications
200 gm minced meat
A handful of  seaweed
Chopped carrots
1 sprig coriander leaves – chopped
2-3 water chestnuts – peeled and finely chopped
Chicken bones or fish bones to make stock
Some chopped tong chye
750 ml water
Salt and pepper to taste
½ tsp salt
¼ tsp sugar
½ tsp pepper
1 tsp light soy sauce
1 tsp sesame oil
1 ½ tbsp cornstarch
  1. Bring  water to boil in a soup pot, add in fish bones or chicken bones.  Boil  until the sweetness of the bones is infused in the soup.  Discard the bones and strain if necessary.
  2. In a mixing bowl, combine the meatball ingredients and seasoning.  Mix well into a sticky paste.  Shape into'ping pong' size meatballs.
  3. Drop meatballs into boiling pot, lower heat and simmer until meatballs are cooked and soup liquid is clear.  Season soup with some salt and pepper.
  4. To serve, add in some chopped preserved vegetables [tong chye] and Chinese celery [kin chye].
  5. Enjoy!
    This post is linked to Cookbook Countdown Event #16 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray

    1 comment:

    kitchen flavours said...

    Very delicious soup, Kimmy!

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