Wednesday, 22 March 2006

Fishball and Chinese Cabbage Soup

These few days, I am so tired and lazy to cook anything and I actually intends get some roast duck rice for today's dinner. But since it started to drizzle in the evening and it's quite troublesome to bring my kid along I decided to cook a simple vegetable soup to go with rice. So with whatever I can find in the freezer I come out with this all in one soup with "fishball, crabstick, tofu, minced pork and Chinese cabbage".

1 Pack of Fishball
6 Crabsticks
1 Small Carrot, cut into cubes
1 Tube Of Silken Tofu, cut into section
150g Pork Minced
Some Chinese Cabbage, Shredded
2 Slices Of Gingers
2 Cloves Garlic

1. Rinse the shredded Chinese cabbage and drained well.
2. Add some oil in a pot, saute ginger and garlic till fragrant then add in carrot and Chinese cabbage.
3. Give it a few stirs, cover and let it simmer for a few minutes before adding in suitable amount of water and bring to boil.
4. When the soup comes to boil, add in minced pork and simmer for another 5 minutes then add in the rest of the ingredients and season with salt or stock cubes to taste.


  1. Lena Mummy... you did not dice your carrots!!! They are beautiful!!!

  2. Thanks.. sally, i just used those vegetables cutter to cut the carrot.. actually it's used to cut potatoes to make fries.....

  3. wah, you are always full of creativity...keep it up..


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