Hee Peow Soup

Tested Recipe with Slight Adjustment Adapted from Patricia Lee’s Classic Nyonya Dishes

Hee Peow Soup 1

 Meatball Ingredients:

150g minced pork

150g prawns (wash, shell and mince prawns)

5 water chestnuts

½ tsp salt

½ tsp ground white pepper

1 tsp cornflour

1 egg

Ingredients:

40g dried fish maw (soak with water until soft. Drain and cut into pieces)

300g white cabbage (cut into large pieces)

3 litre water

3 tbsp concentrated chicken stock

20 fish balls

1 pork tripe (wash, blanch in boiling water and cut into pieces)

½ carrot (cut into strips)

Seasonings:

1 tsp chicken seasoning powder

1 tsp salt

¼ tsp ground white pepper

Garnishing:

Coriander leaf

A drop of brandy

Preparation Instructions:

  1. Add 2 litre of water into a pot and bring to a boil. Add in pork tripe pieces and continue to simmer until turn soft. About 1 ½ hours. Remove, rinse with cold water and set aside.
  2. Scald fish maw pieces in boiling water to remove excessive oil. Rinse several times and squeezed dried. Set aside.
  3. Mix all meatball ingredients together and shape mixture into small balls.
  4. Add 3 litre water and concentrated chicken stock into a pot and bring to a boil.
  5. Add all remaining ingredients. Simmer until fish balls and prawn meatballs float to the surface.
  6. Add seasoning. Dish out, garnish with coriander leaf and brandy. Serve.

 

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