Monday, October 5, 2009

'Tung Hu' fish ball soup | 2 comments:

'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


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

2 comments:

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  1. 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.

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  2. '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.

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