Directions

  1. Start with half packet of cuttlefish paste in a large mixing bowl.
  2. Add in the minced pork, egg yolk, soya sauce, sesame oil, white pepper. Mix well until a uniform consistency is achieved.
  3. Pour the finely chopped/blended Golden Bridge Tung Yuen sausage into the mixture and mix evenly. Put it aside till ready to use.
  4. Prepare the soup base. First, heat oil in a deep frying pan or wok using medium to high heat setting.
  5. When the oil is hot, add spring onion stalks, garlic and lightly fry for 30 seconds. Add sliced mushrooms, carrots, sliced black fungus, coriander roots into the pan, and lightly stir fry for 2 minutes.
  6. Add water, and lightly bring it to a simmer and boil.
  7. Take the cuttlefish paste and sausage mixture. Scoop half spoonful of the mixture, and using another spoon to shape the mixture into an olive/oblong shape. And lightly drop the shaped mixture into the soup. Repeat shaping and dropping the shaped mixture into soup.
  8. Add soya sauce, sesame oil, white pepper and salt. Stir gently to incorporate the seasonings.
  9. When the paste mixture floats up in the soup, turn off the heat. Ready to serve.

Ingredients

Seafood Paste:

  • 2 Golden Bridge Tung Yuen sausage (skin peeled, and blended/fine chopped to small pieces)
  • 250 gram or 1/2 packet cuttlefish paste
  • 125 gram or 1/2 cup minced pork
  • 1 egg yolk
  • 1 tbsp soya sauce
  • 2 tsp sesame oil
  • 2-3 tbsp corn starch (optional)
  • A pinch of white pepper

Soup Base Seasoning:

  • 100 gram or 1/2 cup dried mushroom (pre-soaked till soft, then sliced)
  • 100 gram or 1/2 cup fresh black fungus (pre-soaked till soft, then sliced)
  • 120 gram or 1 cup carrot (cut into strips)
  • 2 stalks coriander roots
  • 5 cloves of garlic (smashed)
  • 7 stalks spring onion
  • 2 cups or 470ml water
  • 1 tbsp soya sauce
  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 1 tbsp sugar (optional)
  • Salt and white pepper as desired