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6 fishballs, washed and soak in bowl of
water to remove saltiness
½ teaspoon Chinese brown preserved
pickled radish (tong chye), washed, drained
and minced till fine
100 g minced meat
¼ teaspoon pepper
½ teaspoon sugar
¼ teaspoon cornflour
4 cabbage leaves
50 g dried rice vermicelli (tanghoon)
Ingredients for soup:
1 teaspoon oil
1 teaspoon minced garlic
480 ml water
½ teaspoon salt
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Method:
Soak dried rice vermicelli in water for
about 2 hours to soften. Drain and leave aside. Mix minced
meat with tong chye, pepper, sugar and cornflour. Mix
well and form into small meat balls. Wash cabbage and slice into
1-cm thick pieces. To make the soup, heat the 1 teaspoon of oil
in a pot. When hot, add minced garlic to fry until aromatic.
Add water and salt and bring to a boil. Add cabbage pieces and
meat balls. Simmer till cabbage is soft. Add fishballs and
simmer until cooked. Add dried rice vermicelli and when soup
comes back to the boil, remove from heat and serve immediately.
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