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Tuesday, November 28, 2017


This is a homey clear soup with meat, seafood and vegetables all in one pot.  Great to serve with rice or as noodle soup by adding a bunch of glass noodles or any other noodles you like.
The meatballs are chewy and tasty with crunchy Chinese leafy cabbage and sweet carrots.  Delicious.
This is the type of soup that I will prepare whenever there are little bits of this and that ingredients leftover in my fridge. 
[serves 3-4]
100 gm leafy Chinese cabbage - cut into pieces
1 small carrot - peeled and sliced
750 ml water or chicken stock
salt and pepper to taste
Ingredients For Meatballs
[makes about 15 ping pong size meatballs]
100 gm pork - cut small pieces
100 gm fish meat 
100 gm small prawns
1 tbsp grated ginger
1 tbsp chopped spring onions [optional]
1 tsp each light soy sauce, salt and sesame seed oil
dash of pepper and sugar to taste

  1. Mix all the meatball ingredients in a blender.  Pulse several times into a thick paste.  Dish up and chill for 10-15 minutes.   Shape paste into meatballs and place on a greased [with some sesame oil] a steaming plate.  Steam for 5-10 minutes, removed.
  2. Bring water to boil in a pot, add in carrots and cabbage leaves to cook for 5 minutes.  Add in the steamed meatballs, bring to boil.
  3. Serve hot, garnish with some spring onions and add dash of pepper.

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