Ang Ku Kuih { 紅龜粿 / Red tortoise cake }

credit : http://sarawakchankhoo.blogspot.hu/2010_09_14_archive.html

Red Tortoise cake symbolises longevity in the Chinese culture. These soft and chewy red dumplings are therefore popularly served on the occasions of birthdays. To learn more, read the entry on wiki

Traditionally the distinct shape of this dumpling is achieved using wooden moulds;  of course, in this day and age, plastic moulds are available too.

http://teowhinchan.blogspot.hu/

And since I did not have the proper moulds, I have used my rose moulds for my cake (don't laugh :D)

Next, let's talk about the fillings. Most of the time these dumplings come with sweet mung beans paste. There are other varieties like sweet coconut and peanuts filling . etc.

Whatever the shapes, I am satisfied with the recipes used in making this cake. For my future reference I have included the recipes as follow :-

Ang Ku Kuih

Ingredients

Sweet Potato Dough

via Peng's kitchen

 

300gm sweet potato, sliced

200gm glutinous rice flour

1 tbsp rice flour

2 tbsp sugar

3 tbsp rice bran oil

180ml warm water 

Peanut filling 
via Peng's kitchen

 

150gm prepacked grounded peanuts (no salt, sugar added) 

1 tbsp toasted white sesame seeds 

50gm fine sugar 

1 tbsp oil 

2 tbsp water

Method

1. Steam sweet potato until soft, for about 25 mins.
2. Use a fork, mash the cooked sweet potatoes till smooth. Add in glutinous rice flour, rice flour, sugar and oil. Gradually add in water and knead till dough is smooth and pliable. Cover with damp cloth and rest for 30mins.
3. Shape into 30gm small ball.
4. Meanwhile, get the peanut filling ready by combining all ingredients in a mixing bowl and mix thoroughly. Mixture should not be crumbly and dry. Shape mixture into small balls weighing approx. 18gm each. 
5. To shape dumpling
   1. Grease the mould  (for plastic mould) by brushing it with some rice bran oil.
   2. Flatten the sweet potato ball, place a piece of filling in the centre. Cover and seal the edge. Shape into a round ball.
   3. Place the ball into the mould, press down evenly, knock out and place on a greased banana leaf.
   4. Place the dumplings on a steaming tray and steam over medium heat for 10 mins. Turn off flame and grease the surface with some rice bran oil. 
    

Turnip Dumplings / Soon Kueh / 菜粿

Never in my life I would thought of making these dumplings. But living in a foreign land, over time you'd learn to just stuck into making the street foods that you love. Often times, it is manageable, not that hard to recreate and most importantly gain confidence in your cooking ability ;)

Some notes for this recipe for my own reference:-
1) Halved the recipe. Would yield 7-8 large dumplings
2) Since I ran out of rice flour, I used plain flour to top up the difference. No effect textures wise.
3) Used 1 medium sized kohlrabi in replacement of jicama

Turnip Dumpling / Jicama Dumplings / Vegetable dumplings / 菜粿
Thanks to My Kitchen Snippets

Ingredients for the wrappers:
 
300g rice flour
100g tapioca flour
1/2 tsp salt
2 tbsp oil
600ml water
Some extra tapioca flour for dusting
 
1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a big spoon till flour is well distributed and cooked.
3. Pour cooked dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Set the dough aside to rest for 10 minutes.
4. Wet your hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and round cookie cutter to cut out some round shape wrappers.
6. Fill each wrapper with 1m- 1 1/2 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chili sauce.

Ingredients for fillings:
600g bangkwang (jicama)
1 carrot
100g dried prawns (washed)
5 dried mushrooms (soaked and sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped
Seasoning:
1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
salt to taste
1/2 tsp pepper
1/2 cup water

1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlic and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and jicama strips.
3. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool completely before using. 

Baked spring rolls

On Chinese New Year, my family would make spring rolls; a favourite of mine because I love fried foods. Chinese spring rolls as far as my knowledge goes, is deep fried. The spring roll wrappers could be bought at the wet market or the frozen section of the super/hyper market. These wrappers are moist and must be kept moist until ready to use unlike the dry rice wrappers for the Vietnamese spring rolls.

For this occasion, since the Chinese spring roll wrappers are not available to me, I've used the Vietnamese dried type. Filling for spring rolls for me growing up only consisted of carrots,jicama, dried shrimp stir fried. I've noticed many add mince meat but. that is completely up to you. Just make sure the fillings are not too wet.

Once stir fried vegetable and meat have been cooled. Pre-heat oven at 180°c.
Soak Vietnamese spring roll wrapper one wrapper at a time in cold water, lay flat and fill it up with filling. wrap. brush with cooking oil. place on baking tray with parchment paper. Repeat process until fillings is finish. Once wrapping done, sprinkle sesame seeds on top of each spring roll. Place in oven and bake for 15 mins. check if the skin is crispy. if it is, then it is done. Otherwise, keep baking until skin is crisp.

serve hot with any Asian dipping sauce of your choice.

Homemade Peanut Sauce

By now, many have figured out the short cut in making peanut sauce. It's really not hard especially if you have peanut butter in your pantry. However, in my case, peanut butter is not regularly featured on my grocery list as I'm the only one who eats it and that's dangerous! :D
One day a dish really needed this sauce to make it complete, so I thought why not give it a go with  toasted peanuts in packet that I've got on hand. The recipe still needs tweaking but the result was very promising !

Homemade Peanut dipping sauce

Ingredients (estimate only)
Peanuts, toasted, it depend on how "peanutty" you want it
oil for cooking
onion, minced
dried red chillies, to taste
anchovy paste, to taste
salt and sugar, to taste
water, as needed

Method
1) Heat oil in sauce pan. Sauté minced onion until translucent. Add in the anchovy paste, dried chillies and peanuts. Stir it a bit. add water , not too much. you can adjust later. cook until peanuts are blendable.
2) Remove from sauce pan and blend to the preferred texture (smooth or chunky) , pour in back to pan . At this point, season with salt and sugar, also adjust water, if needed.
3) Serve room temperature or hot.

Chinese "Roasted" Chicken Rice / 烧鸡饭

The word "roasted" is the result of direct translation from Mandarin. The cooking method of the chicken is actually first braising and then deep fried.

Go to Singapore Local Favourites for the complete recipe.

For my own notes, I have made these tweaking :-

1) Instead of ginger juice, I have just used the ginger slices.
2) Since I have no lime, I have omitted it.
3) Again I have no maltose in my storage, I have omitted it.

Cantonese Egg Tart { 蛋挞 }

Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.

Cantonese Egg Tart { 蛋挞 }

For the tart shells, recipe from Anncoo Journal

125g Cold butter - cut to cubes

120g Icing sugar, sifted

1 Egg

1/4 tsp vanilla extract

320g Plain flour - sifted

• Cream butter and icing until light and fluffy. Add in egg and mix well.
• Pour in flour and mix for few seconds, stop machine.
• Use a rubber spatula to fold the flour mixture into a soft dough.
• Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
• Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
• Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
• Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water

150g sugar

5 eggs

250g fresh milk

1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.

Steamed pumpkin cake

Steamed Pumpkin Cake
via Babe in the city KL

Ingredients :-
4 tbsp oil
6 cloves garlic, chopped
6 shallots, chopped
60 g dried prawns, soaked, rinsed and roughly chopped **substitute w anchovy paste
1 pair Chinese sausages, diced **didn't add
200 g minced pork meat ** didn't add
800 g pumpkin, seeded with skin removed will yield about 600 g, coarsely grated
Salt and ground white pepper to taste
Batter (mix them together):
300 g rice flour
60 g tapioca flour
1 litre water
1 tsp salt
1/2 tsp ground white pepper
Garnishing:
Spring onion, chopped
Fried shallots
 
Preparation :-
In a fairly large pan or wok, heat oil and fry up chopped garlic and shallots till soft and fragrant. Add dried prawns and continue to stir fry till fragrant. Next add in sausages and minced meat. Stir fry until meat is cooked and season with salt and pepper to taste.
Give the batter a stir before pouring into the stir fried mixture together with the grated pumpkin. Add in salt and pepper. Keep stirring until batter became thick. Taste and adjust seasonings. Turn off the heat.
Pour mixture into a 22 cm square or even round tray. Even the surface with the back of a spoon or spatula. Steam on high heat for about 45 minutes. The surface should be quite firm. Remove and leave to cool completely.
Garnish the cake by scattering chopped spring onion and fried shallots on the surface before slicing. Serve with garlic chilli sauce.

Home-made Pot stickers / Jiaozi / Gyōza

I've halved the following recipe which yield 20 wrappers

Gyoza Wrapper Recipe

via http://www.justonecookbook.com/recipes/gyoza-wrappers/

Author: Namiko Chen

Serves: 42-44 wrappers (thin wrappers)

Ingredients

240gm plain flour

½ tsp. salt

120 ml just-boiled water plus more if necessary (should be around 120 - 150 ml)

You will also need:

Potato starch (corn starch) for dusting
3" (8 cm) cookie cutter

While for the filling, I've just followed a rough guide from this https://www.youtube.com/watch?v=r8MBX-SXnmg

Mixed Nuts Mookcake (need to let it sit for 2 days)

Pardon the indelicate looking mooncakes :D If you couldn't tell, they were supposed to be rose shape! For a while, it looked great until I egg-washed it and return it to the oven for the second bake.
Never mind the shape, because I am very happy with the results seeing that this is my first ever batch of baked mooncakes :) As highlighted in the title, after baking these need to sit for two days in a container before the date of serving.

As per usual, I've combined 2 recipes for this bake. Here are the links and I suggest you go direct to the links for detailed tutorials as the texts below are mainly for my future reference.

Mixed Nuts Mooncake

Ingredients

For the pastry
via Kirbie's Cravings

100 grams all purpose flour
60 grams golden syrup (I used Honey)
1/2 tsp alkaline water (forgotten to get this at the store, so I've mix a little water with baking soda)
28 grams vegetable oil
1 egg (for eggwash)

1. In a large bowl, mix the golden syrup, alkaline water and oil. Sift in the flour and stir until all ingredients mixed. Gently knead the dough with hands until it comes together. Cover bowl with plastic wrap and let dough rest for 40 minutes. *Note : 20 mins. into resting time, start pre-heating the oven at 180°c/350°F/Gas4.
2. Take 35 grams of dough, roll into a ball, then flatten with a rolling pin. Roll until dough is very thin and big enough to wrap around the 65 gram of filling. Take 65 gram of filling, make into a ball and put in the center of the dough. Wrap dough around the filling until it is a thin layer covering the entire filling, and seal dough around filling. You may need to roll and maneuver the dough a little to completely cover the filling. One side of your dough ball will be somewhat lumpy from connecting the ends together. The other side should be smooth.
3. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Bake for about 20-25 minutes. About five minutes before mooncakes are ready, remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes.
4. Let mooncakes cool. Place in container and let sit for about 2 days. This will allow the mooncake skin to soften and become darker and developer a shiny exterior from the oils being released.


For the filling
via youtube  Helena's Recipes

Ingredients (makes 4x200g cakes; or 10x100g, or 8x150g cakes)

*For the filling*
150g mixed nuts, roughly chopped
100g candied lime peel, roughly chopped
100g candied orange peel, roughly chopped
50g ginger jam
150g Chinese sausages, fat rendered and diced
4 tbsp sesame seeds
1 tsp sesame oil
3 tbsp cooked glutinous rice flour
3 tbsp simple/corn syrup

Since I couldn't exactly find all items listed in the filling above, mine consist of these :-

Potato curry puff recipe { Curried potato empanada }

Back home we have a snack called curry puff, a type of pastry deep fried filled with anything curry flavoured - potatoes, potatoes with chicken meat or potatoes with sardines.  You could usually get them at the hawker or road side stalls. This fried pastry could be classifed as empanada because I believe it existed from the Portuguese colonial times.

Easy curry puff
via Hungary go where

makes about 14 pieces

Ingredients

For the filling:
2 medium potatoes (about 250 g) (used new pototoes)
3 Tbsp oil
1 sprig curry leaves (didn't have, just replaced w fresh parsley after potatoes are cooked)
2 cm (20 g) ginger, finely chopped (didn't use)
2 cloves garlic, finely chopped (didn't use)
1 medium onion (100 g), finely chopped (replaced with spring onions)
2 Tbsp (meat) curry powder + 2 Tbsp water (instead 1/2 tsp turmeric, 1/2 tsp curry powder, 1/2 tsp paprika powder + equal tsps of water)
150 g minced beef (mine was meatless)
 3/4 tsp salt
½ tsp sugar (didn't add)

For the pastry:
250 g plain flour
½ tsp salt
60 g butter or margarine
125 ml water
Oil, for deep-frying

Method:
1. Peel the potatoes and cut into small cubes, about 0.5 cm each Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to “rest” the dough.
4. Pinch off balls of dough (about 2 cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8 cm in diameter. Place a tablespoon of (cooled) filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Korean-Style Steamed savoury Eggs custard

Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?

Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.

Go here for the recipe at The Kitchn

Congee / Rice Porridge / Jook / 粥

Congee is really not for everyone. You either like it or don't. I, myself, is not a fan! Perhaps that's the reason why I've never have the urge to cook this dish since I started cooking. My mom is the cook back home, so I eat what's serve to us. No question asked!

I have to say, this bowl of congee was very comforting. I'll sure to make this again in the future. Although maybe not when it's 30°c outside , like today!

Basic congee
serves 4-5 pax

Ingredients
1 cup long grain rice, rinse and drain well
4 cups of liquid, I used 1/2 bone broth 1/2 water
salt, to taste
white pepper, to taste

Basic condiments to serve (any combo)
Fried shallots
Fried garlic
spring onions
parsley
coriander leaves
chicken slices
ginger, julienned
peanuts
hard /soft boiled eggs
soy sauce
chinese sausages
fried anchovies (ikan bilis)
bacon/ham
seafood
anything to contrast the texture of congee

Method :-

1) In a pot, pour in rinsed rice and liquid and salt to taste.
2) Cook on medium heat, stir occasionally.
3) Cooking time depend on the texture you liked. I cooked mine for about 30 mins.
4) serve sprinkle with condiments of your choice and white pepper.
** you may add additional liquid if it becomes to thick.

Tips that I just learned :D
1) To reach smoother texture, soak rice over night or even blend the rice before cooking it.
2) If choose not to soak, cook rice as per stated, keep adding water during the course of cooking until reach creamier texture. I guess like risotto.

Savoury Chinese 5-spice doughnuts { Ham Chim Paeng }

Deep-fried savoury doughnut is typical hawker fare back home; which is usually consumed in the morning or during tea.time. To make this deep-fried savoury doughnuts at home has been on my to-try list for the longest time! I'm so glad that it has been crossed-off from the list.


Please visit My Kitchen Snippets for the recipe.

Homemade rice noodles in sweet sauce a.k.a. chee cheong fun

My 2nd time making rice noodles. The last time was at least 5 years ago! Still have not mastered the method; but am still glad that I've decided to try the recipe again.

Please go to Lily's blog  for full recipe and instructions.

Steamed coconut milk Glutinous rice and custard { Kuih Seri Muka } (Vanilla)

Kuih Seri Muka
serves : 8-10 pax
Base :-
1 cup Glutinous Rice, washed and soaked over night
150ml coconut milk
1/4 tsp salt

Coconut custard
2 egg yolks
3 Tbsp sugar
1 packet vanilla sugar
2.5 Tbsp plain flour
250 ml coconut milk

Method

1) Wash and soak glutinous rice the night before you intend to serve the "kuih"
2) Get the steamer ready.
3) Drain soaked glutinous rice, mix in the coconut milk and salt. Mix well. Pour into a greased square steaming pan**. I used about .........., which I think makes the base too thick. Next time I'll use a slightly bigger pan for thinner layer of rice.
4) Steamed for 30 mins. or until the rice is cooked. Do not fluff the rice, just leave it as is.
5) Make the custard by placing 2 egg yolks in sauce pan. Beat in the sugar and add a little coconut milk and slowly beat in the plain flour, ensuring no lumps. when you get a smooth paste, then add in the rest of the coconut milk.
6) Cook the custard until thicken, then pour onto the glutinous rice base. Place the square pan back to the steamer and steam for 15 mins. If it is not quite set, steam a bit longer. When it is wobbly, remove steamer from heat and let the rice in for another 10 mins. before removing from steamer.
7) After 10 mins. remove from steamer and let it cool fully so that the custard to set fully.
8) Serve at room temperature. If you have left over , keep in the fridge and steam lightly when you want to eat again.

Check out the video if you're still unclear http://www.abc.net.au/tv/pohskitchen/stories/s2924623.htm

Baked Turmeric and Curry chicken wings

I had defrosted some chicken wings but has absolutely no inspiration what to do with them. Based on the main gravy going with it (carrot and parsnip sauce) I've decided to pair the sauce with turmeric as carrot and turmeric have been proven to pair well from experience. This turned out Good!

Baked Turmeric and Curry chicken wings

Ingredients
Chicken wings, cleaned

Marinate, quantity not exact, sprinkle the spices all over making sure each wing will be well coated
ground cumin
turmeric
curry powder
chilli powder
garlic powder
salt
black or white pepper
yoghurt, just enough to coat the wings

1) Marinate chicken wings in the fridge for minimum 30 minutes
2) After 30 mins. remove chicken wings from fridge and start to pre-heat oven at 200°c/400°F/Gas mark 6.
3) Let oven heat for 20 mins. while wings sit in room temperature.
4) Once oven is hot enough, place chicken wings on greased baking tray in one layer.
5) First bake for 25 mins. and remove from oven. Increase to gas mark 7 and flip wings over and bake for another 20 mins. until skin is browned and crispy and you're ready.

Oven Baked Lor Mai Fan { Glutinous / Sticky Rice }

Oven Baked Glutinous Rice

Ingredients
Glutinous rice, washed 2.3 times, soaked over night
1 onion, finely chopped
2 garlic, minced
cooking oil

seasoning
Light soy sauce
Dark soy sauce
Anchovy paste
Garlic powder
stock cube
white pepper

 Method :-
Oven baked following method from http://www.jemsrecipes.com/how-to-make-kao-niao-sticky-rice-in-the-oven/

What I did differently was I stir fried the glutinous rice for a few minutes in sauté onion and garlic.
Remove the rice from heat, I start seasoning to taste without ingredients stated above. Then add water slight more to cover the rice. Pour into baking dish and the rest I followed the instruction from link.

Cantonese-style vegetable dish

Last Sunday at the local market I was intrigued by one stall selling something I thought was pak choi ; but the seller told us the origin of this veg. is France. Whatever it is, the taste is good and do remind me of the chinese pak choi.

This is a simple preparation, you only need cooking oil, sesame seeds, ready-made crispy shallots/onions and soy sauce. This method also works well with iceberg lettuce, egg noodles, bean sprouts or anything that you could think of.

Cantonese-style Vegetable dish.

Ingredients
1 bunch of Vegetable of your choice,

1-2 tablespoon of cooking oil
garlic, optional
light soy sauce, to taste

For garnishing
ready made crispy shallots/onions
sesame seeds, toasted

Method :-
1) Heat water in sauce pan , and blanch vegetable just until wilted to take away the rawness. Drain.
2) In a non-stick pan, toast some sesame seed. After toasting, set aside to be used later as garnish.
3) In the same non-stick pan, heat up the cooking oil, once heated and if you're using garlic as aromatic, start saute until golden brown and remove from heat. If not using garlic, just removed heated cooking oil from heat and pour in dashes of soy sauce to taste. Mix in the blanched vegetable and mix well. And you're ready.
4) Serve on a dish, garnish with toasted sesame seeds and crispy shallots.

Spinach stir fried

Finally the season for spinach is here!! Because my husband's favourite way of eating spinach is the Hungarian style főzelék, i.e. in sort of a thick pureed soup, I've cooked it that way most of the time.

On this occasion, I've cooked my portion separately and simply since I'm getting signs of lactose intolerance.

Spinach stir fried
Serves 2 or 1 x 2 meals

Ingredients
200gm Spinach, fresh with stalk
1 clove garlic, minced
1/2 piece of dried chilli, flaked
cooking oil
seasoning :- salt or soy sauce, pepper
toasted sesame seeds, for garnishing

Method
1) Wash and dry spinach thoroughly. Set aside.
2) Heat a little oil in a wok. Sauté garlic & chilli flakes until fragrant.
3) Quickly throw in the spinach and stir fried until wilted. Add seasoning and cook for just a few seconds and dish up.
4) Garnish with toasted sesame seeds, and eat while it is hot!

Quick Pork & Noodle soup

A rather quick noodle soup for when the days you want something really simple.

Quick Pork & Noodle soup
4 pax

Ingredients

Soup base
1 inch ginger, bashed
1 stalk spring onion, bashed
1 garlic, bashed
a little oil
Root vegetable (I used parsley root, celery root)
1.5 litre water
salt, to taste

Noodle
4 pkts x 60g pho instant noddle
2 sachets seasoning from instant noodle

Protein
200g Pork liver, sliced thinly
200g Minced pork, seasoned and form into meat balls

Garnish
toasted sesame
spring onion , chopped

Method
1) In a soup pot, saute bashed garlic, ginger and spring with a little oil for a few minutes. Peel and chop up root vegetable in small pieces for faster cooking. Add water to the soup pot and the root veg., Let it boil and simmer til root veg. is soften.

2) Prep. protein. When soup base is ready, throw in the meat balls to cook. When it is cook, start putting in the noodles. and liver. Be careful not to overcook the liver.

3) Serve immediately  sprinkle with toasted sesame and spring onion.