It's been a while since I last cook any soup.
Perhaps, lotus root soup this time.
But I guess it'll be time consuming because cleaning the lotus root itself is already a tedious process.
The result: I'm satisfied
It's clearly that insufficient salt & soy sauce were the problem.
Comment from my family:
Mum: Too salty (as usual, cos she likes the food to be not so salty), and you are supposed to soak the peanuts for 6 hours (!)
Sister: You've finally passed to cook soup
Father: The peanuts was nice to chew
My mum said we'd need to soak the peanuts for 6 hours for it to release some sort of bad element (I dunno what is that btw)
With the ingredient shown above, there are some missing ones as well:
i) it's a full bowl of peanuts
ii) a garlic (peeled)
How I cook this time is also different, because I'm sort of in rush:
1) The half pot of water was first boiled (with medium fire)
2) Pour in the pork ribs
3) Cook for another 10-15 minutes (this is to let the water filled with the meat's essence, so to say)
4) Pour the rest of the ingredients (garlic, pitted red date and peanuts)
5) Cook with medium fire for the next 30 minutes
6) Cook with small fire for the next 2 hours 30 minutes
7) Put 1.5 tea spoons of salt, 2 table spoon of soy sauce & 2 table spoon of fish sauce
8) Cook until the soup boils
Et voila!
I'll tell the result later this evening. :-) Gotta go now.
Another Hakka food, one of my family's favorite.
The "abacus" is made of yam + tapioca.
Normally my mum would stir fry it with Chinese mushroom and minced pork.
Then pour some pepper (you can do it during cooking or after cooking, but most of the time, I do it in both times)
I know my pictures won't look good with lousy camera + lazy to touch up. So here I put a sample, grabbed from HERE ;)
Another Stuffed Hakka Taufu's family, it's by stuffing the meat into half of the tau bok.
If you noticed, that my mum uses fish as the stuffing. And actually our family prefer fish as well.
My mum added that, fish stuffing is actually Cantonese style, the original Hakka style is by using pork.
This is not to be mistaken with the appetizer, which its wrapper is made of wheat and the filling is a mixture of vegetable + minced pork.
This spring roll, its wrapper is tofu skin, with fishcake as its filling.
It's part of the Hakka stuffed tofu family.
Recently, my mum makes stuffed tofu, with miso as its soup base.
And it's extra yummy ;)
