Home-cooked Sunday

As I still have quite a lot of winter melon, MIL taught me to make ‘leong sui’ (cooling drink) out of it. It’s simple and easy to make :-) I have also cook leng ngau (chinese lotus) in 2 ways i.e. soup and stir-fry as the tuber was quite big since there were only 2 mouths to feed ;-)

Winter Melon Drink:

Add cut winter melons, some dried longans and rock sugar into a pot of water. Bring it to a boil under medium heat. Once boiling, lower the heat and let it simmer for about an hour or so. You can also refrigerate it and serve it chilled which is much, much nicer :p

Leng Ngau (Chinese Lotus) Soup:

 

This is one of my favourite soup and it is easy to make too :-)

Boil a pot of water. Add some chicken bones and whole chinese lotus, do not cut it yet. You can also add either tiu phin (dried squid) or red beans for the optimal taste :-) Let it boil and then lower the heat to let it simmer for an hour or so. Salt to taste. You can remove the chinese lotus and cut it into slices before serving.

Stir-fry Sliced Chicken, Leng Ngau (Chinese Lotus) with Nam Yue (Fermented Red Beancurd):

I have saved half of the chinese lotus from the soup for this stir-fry. Marinade sliced chicken with oyster sauce, light soya sauce and a pinch of corn flour for about 6 hours.

Heat wok with some oil. Fragrant minced garlic and shallots. Add cut chinese lotus and some water, stir-fry. Add a little nam yue (fermented red beancurd) for the optimal taste. Lower heat and let it simmer for a few minutes. Stir-fry and it is ready to be served.