Recipes - Chinese

Lotus Root Soup (Leng Ngau Tong)


The Lotus Root Soup (Leng Ngau Tong) is one of the classic comfort food for most Chinese families. This healthy soup is slowly simmered for hours to bring out all the flavours and wholesome goodness from the pork bones, dates, peanuts, lotus root and cuttlefish.
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Entrée
Cook Method: Boil
Cuisine: Chinese









Ingredients:

600g fresh lotus root (peeled and cut into slices)
10 red dates
500g pork bones
1 cup raw peanuts
1 pc dried cuttlefish
11 cups water
Salt (to taste)




Steps:
  1. Rinse dried cuttlefish.
  2. In a medium pot, fill half-full with water, add pork bones and bring to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water. This helps to reduce scum appearing on top of the surface of the soup.
  3. Then fill a pot with 2.5L of water, add in blanched pork bones, lotus root, red dates, raw peanuts and dried cuttlefish. Bring contents to boil.
  4. Once boiling, reduce heat to low and allow soup to simmer for 2-3 hrs.
  5. Skim off any scum appearing on top of the surface.
  6. Taste test and season with salt.
  7. Serve hot in individual bowls.

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Lotus Root Soup (Leng Ngau Tong)

Lotus Root Soup (Leng Ngau Tong)

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The Lotus Root Soup (Leng Ngau Tong) is one of the classic comfort food for most Chinese families. This healthy soup is slowly simmered for hours to bring out all the flavours and wholesome goodness from the pork bones, dates, peanuts, lotus root and cuttlefish.

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Entrée
Cook Method: Boil
Cuisine: Chinese
Ingredients

600g fresh lotus root (peeled and cut into slices)
10 red dates
500g pork bones
1 cup raw peanuts
1 pc dried cuttlefish
11 cups water
Salt (to taste)

Instructions
  1. Rinse dried cuttlefish.
  2. In a medium pot, fill half-full with water, add pork bones and bring to boil. Once boiled, drain the bones and wash any dark marrow or coagulated blood off from the pork with cold water. This helps to reduce scum appearing on top of the surface of the soup.
  3. Then fill a pot with 2.5L of water, add in blanched pork bones, lotus root, red dates, raw peanuts and dried cuttlefish. Bring contents to boil.
  4. Once boiling, reduce heat to low and allow soup to simmer for 2-3 hrs.
  5. Skim off any scum appearing on top of the surface.
  6. Taste test and season with salt.
  7. Serve hot in individual bowls.

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