Friday, January 30, 2009

Fish Maw Soup

Traditionally the fish maw is stuffed with minced meat, i opted that out and create a simpler soup :)

  • 600gm pork ribs
  • 850gm chinese cabbage
  • 50gm fish maw
  • 2 scallops, softened & shredded
  • 10 fishballs
  • 10 pork balls
  • 2.5 liter water
  • 1 tbp fresh white peppercorn, crushed*
  1. Soak fish maw till soften & blanched with boiling water.
  2. Blanch pork ribs with hot water.
  3. Fill a pot with 2.5 liter water. Bring to boil. Add pork ribs, scallops & crushed pepper. Simmer for 2 hrs.
  4. Add chinese cabbage & simmer for another 20 mins. Add fish maw and simmer for another 30mins.
  5. Add fishballs & pork balls. Cook for another 5mins. Add salt to taste.
* place crushed peppercorns in a muslin bag for a clear soup

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