Chinese Soup: Napa Cabbage with Fuzhou Fishballs
This soup might not be beautiful to look at, with practically cooked-to-death napa cabbage and if I may call them that, wrinkly stewed balls. Whenever I add prawn balls, fishballs, meatballs, etc to my basic vegetable soup, Jason celebrates that he gets to eat “ball soup special” because he is just simple like that. And whenever I cook this savoury cabbage soup, it is like Christmas day for him. This is the ultimate “ball soup special”– with ngoh hiang, prawn balls, fishballs, fuzhou fishballs (fishballs with a meat center)– cooked for hours, sweetened with napa cabbage, honey dates, and dried cuttlefish. I usually cook soups with onions, garlic, ginger, carrots in…
Teochew Noodles 潮州面条
I originally bought these flat yellow noodles because I wanted to cook KL-Style Hokkien Mee. I decided instead to cook a much simpler dish of Teochew dry noodles. These noodles were easy to prepare but so very full of flavour, with fragrant dried shrimps, crunchy bean sprouts, spring onions and must-have fish sauce bringing simplicity to the next level. *Tip: You can also add fishballs ala fishball noodles! And if you wish, add just a bit of sambal and mix well for a more spicy kick. I don’t know about you, but I always feel a higher sense of accomplishment when I can replicate a hawker dish, and adding fishballs…
