On 20160206, I attended a lunch invitation. I purposely ate less breakfast because the host told us that there would be plenty of food. I prepared two dishes and arrived at 12 noon, but I had to wait another 1.5 hrs in pain and dizziness. I tried to help myself by eating some fruits, knowing that we should not eat fruits with hungry stomach but this is better than no food at all. A lesson learned: always carry some snacks with me.
My agony was relieved by a bowl of hot Chinese cabbage soup cooked with ox tails, delicious! I think it’s my favorite dish besides the steamed fish. It reminded me on the cabbage soup that Mum cooked for us with spam!
Materials and methods:
- blanched meat (1-2 chicken drumsticks/ parts of beef shanks/2-3pork ribs/ox tails)
- 2 carrots, peeled and cut to chunks
- 1 tomato, wedged
- Beijing Cabbage/高丽菜/卷心菜, torn to smaller pieces
- 1 sweet corn, cut into large chunks (optional)
- dried scallops (optional) give sweetness taste
- 1 tbsp anchovies/ikan bilis (optional), it’s a good substitute for meat
- 1 tsp salt
- throw all ingredients, except the cabbage, into boiling water that sufficiently covering all ingredients
- add the cabbage for the last 10-15 minutes untill cabbage leaves are soft and translucent.
- Blanch meat for at least 5 minutes, rinse with cold water (to stop the cooking process), set aside.
- Bones make the soup tastier.
- Once the soup is boiled, open the lid of rice cooker to prevent overflowing and continue cooking for 10-15 minutes.
- Consider also using pre-cooked meat because the cooking time for the rice cooker may not be long enough to fully cook meat. If cooking using a slow cooker, put on high temperature for the first hour.
- If you cut the vegetables into smaller pieces, it help them to release more flavours.
20160213 I cooked it for lunch with 4 chicken wings, without the scallops and anchovies, but it tasted relatively bland perhaps I did not use enough carrots.