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 slices.  Stir-fry. Add in the pork  belly, fry for a while and
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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe