Wednesday 22 March 2006

Fishball and Chinese Cabbage Soup

These few days, I am so tired and lazy to cook anything and I actually intends get some roast duck rice for today's dinner. But since it started to drizzle in the evening and it's quite troublesome to bring my kid along I decided to cook a simple vegetable soup to go with rice. So with whatever I can find in the freezer I come out with this all in one soup with "fishball, crabstick, tofu, minced pork and Chinese cabbage".


Ingredients:
1 Pack of Fishball
6 Crabsticks
1 Small Carrot, cut into cubes
1 Tube Of Silken Tofu, cut into section
150g Pork Minced
Some Chinese Cabbage, Shredded
2 Slices Of Gingers
2 Cloves Garlic

Method:
1. Rinse the shredded Chinese cabbage and drained well.
2. Add some oil in a pot, saute ginger and garlic till fragrant then add in carrot and Chinese cabbage.
3. Give it a few stirs, cover and let it simmer for a few minutes before adding in suitable amount of water and bring to boil.
4. When the soup comes to boil, add in minced pork and simmer for another 5 minutes then add in the rest of the ingredients and season with salt or stock cubes to taste.

3 comments:

  1. Lena Mummy... you did not dice your carrots!!! They are beautiful!!!

    ReplyDelete
  2. Thanks.. sally, i just used those vegetables cutter to cut the carrot.. actually it's used to cut potatoes to make fries.....

    ReplyDelete
  3. wah, you are always full of creativity...keep it up..

    ReplyDelete

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