Monday, May 23, 2005

Watercress with Fishball & Sweet Potato Soup

The weather has been pretty warm today and I decided to prepare a soup dish with my favourite green - watercress. This recipe originally uses spinach but I have decided to use watercress instead. I also added fishball and sweet potato to make it into a one dish soup. The result is one refreshing and cooling soup.



1 bunch watercress, washed and cut into half
1 medium onion
1 cm ginger
handful of ikan bilis, soaked
10-15 fishballs
1 medium sweet potatoes, cut into bit sizes
2 litre water
salt to taste


1. Boil water over the stove
2. Grind onion, ginger and ikan bilis to a paste
3. Once the water starts to boil, pour the paste into the pot and stir
4. Add sweet potatoes and let it boil for 10 minutes
5. Add fishballs and let the soup continue to boil
6. Add salt to taste and lastly add the watercress, cover the pot and let it simmer for 5 minutes before turning the fire off
7. Leave the pot covered for 10-15 minutes to cook the greens
8. Serve hot

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