Skip to main content

'Tung Hu' fish ball soup

'Tung Hu', a kind of Chinese spinach is widely grown in the cool, hilly resort in Malaysia, the Cameron Highlands.  It is usually served with other vegetables in the very popular 'Steamboat'.  However, not many people will acquire a liking for this vegetable because of its unique smell, some may like it, while others may not.
















Recipe for 'Tung Hu' Fish Ball Soup


Ingredients

350 gm Chicken frame
20 fresh Ikan Tenggiri Fish Balls
200 gm Tung Hu vegetable
4 cups of water
Salt to taste

Method

Put the 4 cups of water to the boil
Once the water is boiling, add in the chicken frame
Meanwhile, wash and pluck off the leaves of the vegetable
Let soup simmer for about 45 minutes
Add in the fish balls
followed by the Tung Hu
Add salt to taste
Dish out and serve hot
Add a dash of pepper, if desired


~  ! ~ ! ~

Do read more on Cameron Highlands, a very popular holiday resort in Malaysia.

Labels:

Comments

  1. Divina PeOctober 5, 2009 at 4:52 PM

    I love vegetable. I think we just pronounced it differently. They're normally available during the colder months which is next Feb/March. I love their bitter flavor in soups and we normally do steamboats as well during those cool months.

    ReplyDelete
  2. Sokehah cheahOctober 6, 2009 at 12:38 AM

    'Tung Hu' is the Cantonese name for this vegetable, still have not found out the English name for it. They thrive in cool climate, that's why they're planted in the highlands. I love this veggie too.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe