Lotus Root Soup
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A pot of Lotus Root Soup |
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Lotus Root or Leng ngau |
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Soft meat bone and Presoak dried squid |
Leng Ngau T'ng (Lotus Root Soup) 
Ingredient
- Lotus root
- Dried squid
- Soft Meat Bone.
- A pot of water
- smashed pepper corns.
- salt to taste.
Direction
- Wash lotus root, remove skin, n cut diagonally.
- Wash Soft meat bone.
- Presoak dried squid...remove the spotted skin.
Direction
- Bring a pot of water to a boil.
- Add in some smashed pepper corns, then soft meat bones n leng ngau.
- Cook in medium heat.
- After 1 hour, add in the cleansed soaked dried squids n continue to cook for an hour.
- Add some salt to taste n off the heat.
- The next day bring the soup to a boil, then turn on low heat n cook for another 30 to 45 mins.
- The colour of the soup will turn pinkish brown n aromatic with pepper n dried squids flavor.
Note by Chef Agnes:
I will normally boil this soup in the evening for 2 hours and continue for another 30 to 45 mins the following day.
some dishes will give a better taste overnight.