Skip to main content
logo
Food Advertising by

Pork Meat with Lotus Root soup

The amazing Lotus is an aquatic plant, rising out of muddy waters and in Buddhism it's a symbol of purity and the flower signifies enlightenment.  Every part of the Lotus plant is useful, from the flower, to the seeds, leaves and  root.  The Lotus root is actually the rhizome of the Lotus plant and it's low in fat and cholesterol, high in fibre and full of vitamins.


Lotus root is crispy and crunchy and often boiled in soup  -  can help  clear body heat, improve your appetite and restore good health.




Recipe for Pork Meat with Lotus Root Soup


Ingredients :
  • 400 gm lean Pork Meat
  • 400 gm old Lotus Root
  • 50 gm Groundnuts for soup
  • 10 gm  dried Fish Bones
  • 3 large Preserved Dates without sugar   (Mut Choe)
  • 3 litres of water
Method :
  1. Blanch the pork meat with some hot boiling water.  Discard water and set aside.
  2. Scrape or peel off the skin of the lotus root, cut diagonally into about 1/4 inch thick slices.
  3. Boil the 3 litres of water in a pot and once it starts to boil, add in the preserved dates, dried fish bones, groundnuts and sliced lotus roots.  Bring to the boil again.
  4. Add in the lean meat and let it continue to boil for about 10 minutes.
  5. Then switch to low heat and let the soup boil for another 2 hrs. 45 minutes.
  6. Add salt to taste and it's then ready to serve.
Note
Old Lotus root is suitable for boiling soup, or even those big, thick ones from China, while the young Lotus root is for stir-frying or pickled.

Also view


Comments

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm