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…
Chinese Soup: Wintermelon Soup with Pork Balls
You know what “they” say about eating cooling soups on hot days? Believe “them”, because it is true.. the heatiness in your body really does go away with a bowl of wintermelon soup! I have never really understood ingredients with “cooling” or “warming” properties. All I know by hearsay is that wintermelon, waterchestnut, barley, etc, are “cooling” and longan, red dates, and meats like mutton are “heaty”. No wonder “people” always say taking Soup Kambing will result in nose bleed! And did you know that according to this website, ginger and garlic are considered “heaty” food too? For an extensive list of Traditional Chinese Medicine herbs with hot and cold…
