Shrimp and Mushroom Wanton Soup
I love home made wanton soup because I like the wrapping process. No, really. I like to wrap wantons! I wrap mine this way: 1) Put a glob of filling in the center of the wanton skin and fold it into a triangle. 2) Use a bit of water to seal the edges. Then, holding both ends of the triangle, fold them over the top so that both ends meet.
Chinese Soup: Napa Cabbage with Fuzhou Fishballs
This soup might not be beautiful to look at, with practically cooked-to-death napa cabbage and if I may call them that, wrinkly stewed balls. Whenever I add prawn balls, fishballs, meatballs, etc to my basic vegetable soup, Jason celebrates that he gets to eat “ball soup special” because he is just simple like that. And whenever I cook this savoury cabbage soup, it is like Christmas day for him. This is the ultimate “ball soup special”– with ngoh hiang, prawn balls, fishballs, fuzhou fishballs (fishballs with a meat center)– cooked for hours, sweetened with napa cabbage, honey dates, and dried cuttlefish. I usually cook soups with onions, garlic, ginger, carrots in…
