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 Stir Fry: Lotus Root & Chicken in Spicy Bean Sauce
Lotus root is synonymous with pork ribs and soup, as in 莲藕排骨(花生)汤。I made the soup and had lotus root leftover, so I decided to try stir frying it for a change, plus I do like it crunchy. The Airfried Lotus Root Chips I did a while ago was glorious, and I loved it more than I do potato chips. I really should be eating more lotus root because it is high in fibre, vitamin C, and most importantly for me, it can supply me with a healthy dose of copper, zinc and iron. Comparatively though, it is higher in carbohydrates (17g carbs per 100g) than carrots (10g carbs per 100g),…
