I have not been cooking much lately. Not on a weekend! Even if I cook, I will usually whip up simple dishes for myself and kids. Kids-friendly meals I would called them.
However hubby was home over the weekend so I put on my cooking cap and cooked this soup. One of my favourite soups when growing up and ordered when dine outside. I have been planning to finish up a pack of fish maw during CNY but did not manage to do so.
I love fish maw. I considered it one of the auspicious dish during CNY. I love it in my clear soup, in mixed vegetable dishes and even in stew. So I whipped up a simple fish maw soup over the weekend. Hope you like this version too.
That is how it looks like. Whiter than those from China. My other ingredients as following.
I did not have any measurement for my ingredients; everything "pakai hentam".
Fish maw, soaked for an hour and then slice to smaller pieces
A handful of fishballs
8 big prawns with shells intact
Chicken breast meat, sliced
3 Shitake mushrooms, soaked and sliced
1 Chilean abalone, washed, soaked and sliced
3 slices ginger
Pinch of salt and dash of light soy sauce
1/4 tbsp of dark soy sauce (optional)
1 cube of Maggi chicken stock
1 litre water
1. Add chicken stock into a pot of water and bring to boil.
2. Add fish maw, abalone and ginger into the pot. Reduce heat and simmer for 10 minutes.
3. Add chicken, mushrooms and dark soy sauce into the pot. Simmer for another 3 minutes before add in prawns and fish balls. Add salt and light soy sauce.
4. Simmer for another 3 minutes before turn off the heat.