Lotus Root Soup with Red Dates and Peanuts
Chinese, Dinner, Pork, Soup, Vegetable October 11th, 2006
Lotus Root Soup with Red Dates & PeanutsIt’s amazing what people can find to make delicious food. Who would have thought that the root or rhizomes of the lotus plant which is submerged in muddy-like waters in ponds or lakes can be very delicious indeed? Some have used it in stir-fries with sweet peas and baby corns. Some cook soup with it.
One popular chinese-style soup is the Lotus Root Soup with Red Dates and Peanuts. You can even add dried cuttlefish for added flavour. After hours of simmering, it tastes robust and is apparently good for your body. It tastes even better if it is cooked using charcoal fire.
This is my recipe for Lotus Root Soup with Red Dates and Peanuts.
Ingredients
- 300 grammes of lotus root (wash thoroughly, gently scrape the skin and slice not more than 5 mm thick. Discard the points between the sections)
- 300 grammes of pork ribs (ask butcher for ribs suitable for stewing soup)
- 10 - 15 Red Dates
- 100 grammes peanuts (uncooked)
- 4 pieces dried cuttlefish (optional. Cut into halves)
- 2 1/2 soup bowls of water
Seasoning
- Salt to taste
Method
Boil water in pot. Upon boiling, add pork ribs. Remove layer of scum on surface of boiling water.
After about 2 minutes of rapid boiling and having removed scum, add the rest of the ingredients and bring to boil again for 2 minutes.
Cover lid, reduce heat to low and simmer for 3 hours. Add salt to taste before serving.
My Recommended Recipes
- Lotus Root Soup with Red Dates and Peanuts
- Old Cucumber Soup (Lao Wang Kwa)
- Black Bean Soup
- Chinese White Radish Soup
- Watercress and Red Dates Soup
April 9th, 2007 at 10:53 am
Ohhh I love lotus root soup. Like you, sometimes I add cuttlefish too! If not adding cuttlefish, I add 1-2 honey dates - makes the soup even sweeter.
February 1st, 2008 at 10:27 pm
oh man thank you for all those wonderful recipes! im learning how to cook malaysian food from your website…the culture would have diminished if not for you documenting it so well online…
February 4th, 2008 at 2:35 pm
keelong : Thanks! Happy cooking!