Ingredients For Making Fish Balls:
1 Spanish Mackeral (about 600gm)
Solution A: 1 tbsp water + 1/2 tsp salt
Solution B:
100ml water
1 tsp salt
a dash of pepper
1 tbsp cornflour
Method:
1. Clean fish, wipe dry and fillet with a sharp knife.
2. Scrape out the flesh from the skin and bones with a metal spoon.
3. Place the fish flesh on a wooden chopping board. Pound the fish flesh with the back of a chopper until very fine, adding salt Solution A, a little at a time.
4. Place the fish paste in a big bowl, stir in one direction until very sticky, adding Solution B while stirring.
5. Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.
6. Grease hands and fingers with a little oil. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.
7. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt. Leave the fish balls to soak in the salt water for 1/2 hour.
Ingredients For Soup:
Bones and skin of fish
Fish Balls
1500ml water
1 small head Iceberg lettuce
1 stalk spring onion, shredded
1 tbps preserved radish ‘tong choi’
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Pan-fry the fish bones and skin till golden brown.
2. Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.
3. Strain the fish stock into a pot and bring to a boil. When boiling, add the fish balls and cook over a slow fire till they float to the top. Add seasoning to taste.
4. Add ‘tong choi’ and shredded lettuce. Sprinkle with shredded spring onions.
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August 14th, 2007
Posted by
rose |
Soups |
3 comments
Ingredients:
1 pig’s tail
150g peanuts
15-20 pieces red dates, stoned
2 slices ginger
2 litres water
Seasoning:
1 tbsp rice wine
1 tsp salt
Method:
1. Rinse pig’s tail, cut into pieces and blanch in boiling water. Wash and drain.
2. Soak peanuts in water for 1 hour and rinse. Stone red dates and rinse.
3. Bring 2 litres water to a boil. Add in the pig’s tail, peanuts, red dates and sliced ginger. Bring to a boil again. Lower heat and simmer soup for 2 hours or until pig’s tail is tender.
4. Season with salt and rice wine to taste.
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February 9th, 2007
Posted by
rose |
Soups |
one comment
Ingredients:
1 brown marrow
500g pork ribs
10-15 dried red dates
2 litres water
Seasoning:
1 tsp salt
1 tsp light soya sauce
Method:
1. Scrub the skin of brown marrow gently with a soft brush to remove any dirt. Wash and cut into 4-cm wide rings. Discard pith and seeds.
2. Scald pork ribs with boiling water for 3 minutes. Rinse and drain.
3. Bring 2 litres of water to a boil. Add in the marrow rings, red dates and pork ribs.
4. Boil over high heat for 15 minutes. Lower heat and simmer for another 1 hour.
5. Season with salt and light soya sauce to taste.
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February 3rd, 2007
Posted by
rose |
Soups |
2 comments
Ingredients:
1 big bitter gourd
500g pork ribs
6 dried oysters
8 red dates, stoned
2 litres water
few slices ginger
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Cut bitter gourd into half and remove the seeds. Cut each half into big slices. Rub bitter gourd slices with some salt. Wash and rinse.
2. Soak dried oysters in warm water for 30 minutes. Remove grit, wash and drain.
3. Scald pork ribs with boiling water for 3 minutes. Rinse and drain.
4. Bring 2 litres of water to a boil. Add all the ingredients and boil for 15 minutes over high heat. Lower heat and simmer for 2 hours.
5. Add seasoning to taste.
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February 3rd, 2007
Posted by
rose |
Soups |
one comment
Ingredients:
1 pig’s tripe
1/2 chicken, cut to pieces
300 gm pork ribs
20 gingko nuts, blanched
1 tbsp white pepercorns, crushed
1 whole garlic bulb
3 slices ginger
8 water chestnuts, skinned
2.5 litres water
Seasoning:
1 tsp salt
2 tsp light soya sauce
Method:
1. Wash inside and outside of pig’s tripe with a handful of salt and 5 to 6 pieces of cut limes. Wash till it is not slimy. Wash and repeat process with salt and limes until it is clean. When done, blanch with boiling water and drain.
2. Bring 2.5 litres of water to a boil. Add the ginger slices, garlic bulb and blanched pork ribs. Stuff pig’s tripe with crushed peppercorns and add to boiling water. Cover and simmer for 1 to 11/2 hour till tripe is tender. Add in chicken and simmer for another 1/2 hour or till chicken is tender.
3. Remove tripe and cut into bit-sized pieces. Return tripe slices to the soup and add in the gingko nuts and water chestnuts. Boil for another 10-15 minutes.
4. Season with salt and light soya sauce to taste.
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February 3rd, 2007
Posted by
rose |
Soups |
2 comments
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