Wednesday, March 04, 2015

Fish maw soup

One of the must-haves at our family table during Chinese New Year. The effort is not v laborious compared to pen cai but the ingredients can be just as luxurious and the end result just as satisfying.

Half a head of Napa cabbage roughly chopped
400g pork bones or any kind of meat bones
750ml Swanson broth
1litre water
1 packet fish balls
8 pcs of wanton (I use CP brand)
2 pieces of fish maw.  Doused in hot water to remove the oil and soaked in warm water thereafter till soft. Cut into small pieces. 
1 can of abalone. Retain half can of abalone liquid and thinly slice abalone 
1 can button mushrooms, halved

Serves 5

Directions: With the exception of the fish maw, sliced abalone and wanton, throw all the ingredients into a slow cooker/ crockpot and leave to simmer for at least 3 hours. In the final hour, add abalone, fish maw and wanton. 

Viola! No additional seasoning required. Serve with hot steaming rice. Sliced chili padi and superior light soy sauce make a delightful dipping sauce. 

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