Monday, November 22, 2010

Pong Tau Hu -Beancurd with Meatball Soup

Pong Tau Hu
Meatballs.  I like meatballs of any kind.  Somehow, this one feels a bit healthier as there is tofu mixed in as well.  This soup is one of my comfort foods which makes me think of home.  It also makes for great winter meals.  It is adapted from a Peranakan recipe to my liking.  Good to pair it with crispy chilli too.

600g minced pork
300g firm traditional tou fu minced
300g prawns chopped

2tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chinese cooking wine
1 tbsp deep fried garlic
1tsp sesame oil
1tbsp yellow bean paste
2 eggs
1tsp white pepper
1tbsp minced ginger

Mix pork, toufu and prawns together and add seasoning. Mix well.

In a pot, add 1.5 litres of water and bring to a boil. Add 1 inch smashed ginger. I used a small ice cream scoop about 1 inch in diameter to scoop the meatballs into the soup. Keep boiling till meatballs float and continue for another 8 min after. Add the yellow bean paste to taste.


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