I was brought up in a Cantonese family with soup for every dinner without fail.How To Boil Lotus Root Soup with Peanut Seeds
Lotus root soup with pork is the best among a variety of soup served by my mother. Over the years, I have tasted many variations of lotus root soup, but none of those can beat the time-tested traditional lotus root soup prepared with lotus root, pork ribs, and groundnuts. In this article, I will share with you how to prepare this marvelous Cantonese style Lotus Root Soup in detail.
Those which is starchy has a darker color and rougher surface. The more crunchy types are lighter in color and smoother. Purchase lotus roots that feel heavy when holding and without soft spots on the surface.
Wash the lotus roost with water thoroughly as it may contain some muds from the market. It is a root vegetable! Lotus root has a sweet flowery aroma and a refreshing taste that perfectly paired with pork and peanuts.
The lotus root will turn soft after stewing, starchy and lost part of its crunchiness but will not turn mushy as the overcooked potatoes. Pork ribs are my choice because it delivers a more wholesome flavor than bone or meat alone. However, you can use pork loin alone. For those who do not eat pork, substitute it with chicken breast meat plus some chicken bones. You can either retain or remove the skin shell coat of the peanuts.
The decision is personal as the skin will not affect the flavor of the soup. There is a small difference though. The soup will have a beautiful color due to the presence of the skin. Remove the skin if you prefer a clearer soup. Goji is available in dry form from the Chinese grocery shop and the Chinese Medical Hall. It has a slightly sweet taste and a light, clean flavor. Red dates impart a sweet taste to the soup.
It is usually sold in the dry form. You can purchase red dates from the Asian grocery shop or Chinese medical halls. The flavor of soup comes from the ingredients, which are aplenty for a pot of soup in my opinion. You only need some basic seasoning to boost up the flavor. Salt and pepper are all you need. Use only ground white pepper, not black pepper to get the authentic taste.
Alternatively, add a teaspoon of white peppercorns to the soup during stewing.Summer soups that help relieve heatiness, cool the body and provide additional internal moisture for those extra hot days. Soups that have have the balance of removing heatiness and are slightly warming. These soups are good transition soups into winter.
Soups designed to be consumed in the dry and cold winter months where the body needs replenishment of moisture and warmth. This soup is quite neutral and ideal for children and adults. A naturally delicious soup for the whole family. Add your comment below, or trackback from your own site.
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Lotus Root Soup with Pork Ribs
Website optional. This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar. Notify me of follow-up comments by email. Notify me of new posts by email. December 27, — pm 4, views. Soups for Children Soups that are designed and suitable for children of all ages. Spring Soups Soups designed to remove humidity and cleanse the body of toxins. Summer Soups Summer soups that help relieve heatiness, cool the body and provide additional internal moisture for those extra hot days.
Fall Soups Soups that have have the balance of removing heatiness and are slightly warming. Winter Soups Soups designed to be consumed in the dry and cold winter months where the body needs replenishment of moisture and warmth.
Leng Ngau Tong (Lotus Root Soup)
What ingredients are required? Prepare chicken see chicken post and blanch in a pot of boiling water for 5 minutes, drain and set aside Soak dried octopus and baby mussels in water for about 30 minutes Boil your soup water Slice octopus in slices or quartered Peel and cut arrowroot into large cubes Add all the ingredients into your boiling soup water Boil on high for thirty minutes and reduce to medium boil for another hour Serve and enjoy! November 10, at pm.
Leave a comment!Humble lotus root soup has been on Chinese dinner tables for hundreds of years. Young strong men use pull the lotus root out of the water by hand. Although they grow in the mud of lakes, the lotus root itself is white and clean. Hot and healthy soups are always comforting in cold days. Lotus root soup with pork bones and deep-fried stuffed lotus roots are quintessential Hubei Spring Festival dishes.
Always happy memories for me.
Lotus roots soup with papaya
Miles away, in Canton province, where people love to make stews and soups, I encounter this soup very frequently. Their version is slightly different since it contains peanuts, goji berries and sometimes, dried golden needle flower are added. When it is well cooked, the soup has a slightly brown color with a light sweet taste. In my hometown Chongqing where hot pot is widely loved in winter, we use lotus root soup as the soup base for a healthier hot pot. After drinking the soup, we can blanch other vegetables or mushrooms and make it a complete meal.
High quality lotus root gives a very lightly brownish pink to the soup after cooked. Soak the ribs in clean water for 30 minutes and then transfer to a large pot with cold water. Change the water for minutes until most of the blood water is removed. Rinse peanuts under running water. Wash the lotus root and peel off the skin and cut into large chunks. Throw peanuts, ginger and lotus root chunks into a stew pot of a high pressure cooker. Add water and cook with a soup or bones procedure.
Add salt to taste and cover the lid and stand for another 10 minutes. Then serve with finely chopped scallion. Clean the ribs under running water and then soak the ribs in clean water for 30 minutes.
Lotus Root Soup with Pork Ribs
Change the water 2 times.Posted by Ariel Yu April 13th Lotus roots soup with pork ribs is a soup that many Chinese Singaporeans have grown up eating. This version of the herbal soup includes papaya for a sweeter taste and to aid milk production for mothers who are breastfeeding. Have it on its own or over plain rice for a delicious lunch or dinner! Make sure you like us on Facebook and stay up-to-date on the latest from Pregnant.
Peel skin of the lotus roots. Chop lotus roots into pieces that are 1cm thick. Peel skin of papaya and cut them into chunks.
Boil the water and add all ingredients except soya sauce to the water. Bring it to a boil, add soya sauce and let it simmer for 2 hours on low heat. You may also like 5 best books for new parents Read More.
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Comments on the Article.They have become the unlikeliest of friends, meeting once a week every Saturday morning as they get jostled together and acquainted in the dirty and grimy vegetable stall baskets reserved only for customers. Then somewhere throughout the week, they are reacquainted again, this time washed and chopped, and all ready to be boiled in a pot with chicken bones and a slice of dried cuttlefish. The end result is often a thick beautiful broth of nutritious goodness.
The lotus root and the radish, uniquely different in their taste, but when brought together in a soup, just makes so much sense. Just have it plain and it would still be full of flavour. Wash then peel off the outer layers of the lotus root and radish.
Then chop into smallish bite-sized pieces for the radish, and for the lotus root, just thin half a centimeter slices will do. This will ensure that the flavour is maximized. Also, if your chicken bones are frozen, you can either place it frozen in the pot or defrost it. After all the dry ingredients, vegetables and bones are placed in the pot, add about 1 litre of boiling water and turn on high heat for about minutes and when that is done, place the pot into the thermal cooker.
The soup should be delicious and ready by the time you get home from work. Just right for dinner. Lotus and Radish Soup They have become the unlikeliest of friends, meeting once a week every Saturday morning as they get jostled together and acquainted in the dirty and grimy vegetable stall baskets reserved only for customers.
Bon Appetit!They are very fleshy and are commonly found in their rivers. The fish when cooked has a nice sweet flavour unlike the cheaper Toman fish. This fish is also nicely filleted and packed at NTUC. Good for me because now I can just pick it up from the supermarket without having to haggle with the street side vendor, although I would gladly do the latter.
Boil a very nice pot of porridge and lightly salt the Basa Fish and you will have a very nice fish porridge. The flesh when cooked is paper white and also flaky although not as firm as the Red Garoupa. There is virtually no bones with the fikkets which is strange but I am not complaining. So it is very safe for toddlers to have them for meals.
The rest of the ingredients and steps you can follow the recipe for my Red Garoupa Fish Porridge. Another comfort food for those that are in dire need of much comfort. Yes, fish porridge is definitely on my list of comfort foods. Same same but slightly different. The texture of the meat is kind of like tuna in a way.
Maybe one of these days I might experiment with tuna to make fish porridge. Mum would skin off the fish, chop the meat into a paste and season it with light soya sauce and sesame seed oil. All the ingredients that makes it great.
De-skin the Batang Fish or remove as much meat as possible. The meat is then chopped aggressively as if to mince it. Once it is suitably minced, add light soya sauce and sesame seed oil to marinate the fish paste. Once the fish paste is ready, you can spoon dollops into the plain porridge and stir until it is cooked. Cooking plain porridge is easy. Add rice to a pot and boil with water until the rice breaks down. I found a bottle of black sweet vinegar in my cupboard and thought — better quickly use or else spoy.
Nice bo? Well nice or not, we will know after I cook it. Incidentally if you are a mother-to-be without a confinement nanny, you may wish to follow this recipe and cook for yourself. But this recipe is so easy, anyone can cook. So no excuse if your husband cannot cook. Just follow only. I also not Cantonese. I just see what works and if it works, then we all learn together. Sure nice one. However, if you want to be strict about it, then maybe this recipe might not work the magic for you.
But if you wanna make it for dinner like what I am doing then can try-and-see. Blanch the pork trotters to remove scum. Then discard water. Pour sesame seed oil in wok and fry ginger rough sliced until fragrant. Add blanched pork trotters to fry until seared.It is a comforting soup to come home to at the end of the day. For the Cantonese and Hakka people, no meal is complete without a clear soup. In Malaysia, the different Chinese tribes have lived in close proximity for more than a century which have led to intra Chinese cross pollination of food practices.
Today, clear soups are universally found among Malaysian Chinese regardless of tribal origin. Soups that were once confined to the Cantonese are now found among the Hokkiens and Teochews.
For those old enough to remember, telephones came with dials, not buttons. Delicious and comforting Leng Ngau Tong is suitable for everyday and festive occasions. It is believed to have all kinds of health benefits ranging from aiding digestion to boosting your immune system.
You just need to believe as you drink your soup because Ah-Mah Grandma is watching. You can add fah sung peanuts to symbolize multiplication of wealth and fortune. One simply cannot lose with this soup. The main ingredients for this soup are lotus root, red dates, and pork but different families use slightly different accompanying ingredients.
Some kitchens stick to only the main ingredients. Place on a metal grating over a baking tray and broil in the oven until fragrant. This takes about 4 to 5 minutes each side in a toaster oven.
Remove and set aside. Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
Discard water in pot and fill with 10 cups 2. Add blanched neck bones ribsbroiled cuttlefish, red dates, and lotus root. Bring water back up to a boil. Skim off any scum appearing on the surface. Season with salt to taste and turn off heat. Serve warm in individual bowls. You can certainly omit the cuttlefish, add some peanuts, or just keep to the main ingredients if you prefer.
Each version is just as tasty as the other and is more a matter of preference. Do give it a try.
Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Colorado, USA. Her other blogs are Roti n Rice and Tea Tattler. Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
Wow lotus root soup definitely takes me back to my Chinese heritage — my grandfather used to make this for me all the time. Thanks for reminding me how delicious it is, I have to try the recipe out. I have done it many times with chicken too.
Hi Linda Paul, just came across your website and somehow felt as if I know you.