Foodie

Sunday, October 19, 2008

Nagaimo and Cabbage Soup

Nagaimo aka Fresh Wai San is available in the asian stores and knowing me, is always game to give it a try although it is quite pricey. I like the texture of the dried ones in the herbal soup which i cook quite often and would like to taste this fresh one. Guessed you would have to choose one which is more mature to get the powdery texture like in lotus root. All in all, it is soft and if i had cooked a little longer, i think my pot of soup will be like chowder. I prefer the dried ones better. Read Wiki for more info about this yam




Ingredients:

1 lb lean pork ribs/pork loin
1 section of nagaimo/fresh wai san - peel and cut into slices
1/2 cabbage
8-10 dried pitted red dates(optional)
6 cups water
Salt and pepper to taste.
Method:
Wash pork ribs and have enough of water to cover the ribs.
Bring to the boil for 5 minutes.
Remove from heat and pour away the water.
Wash the ribs with cold running water.
Put ribs back to the soup pot and add 6 cups of water, sliced nagaimo, cabbage, pitted red dates(if using) and bring the soup to high boil.
Then lower the heat and let soup simmer for 30 - 45 minutes .
Add salt and pepper to taste.
Serve hot.

Serves




12 comments:

Little Corner of Mine said...

Interesting! Got fresh wai san!

Erik said...

Looks good, but not sure I can find that ingredient here. But I plan to try!

Lee Ping Chong said...

I have seen them in the Portland Asian stores. Now I know how to cook them. Thanks for sharing Auntie Lily.

janelohpohling said...

hi hi, I'm from Singapore and 'Huai San' is pretty common here. However, the way we cook it is abit different as we do not slie it but rather chop it into big pieces/chunks and it has never disintergrate into the soup before. maybe u could try that. Add it into loutus root soup and its delicious. :)

Jane

CRIZ LAI said...

Yup, I prefer the dry ones too. Thanks for sharing this. Maybe my Mum would love to try the wet version too.

http://crizfood.blogspot.com/

Justen and Rayen's Mommy said...

Hey just a recommandation can make Lotus root and "Shang Yao" soup too. Sometime if I don't get the "pearl bean" I will replace this with the lotus root.

lilyng said...

justin and rayen's mommy

thank you for the good recommendation. Have to look up what is 'shang yao' and 'pearl bean'

lilyng said...

janelohpohling

thanks for the tips.

Anonymous said...

Hi

Mainland Chinese calls this "San Yao" (literally moutain medicine).

It can also be eaten raw - remove skin with a peeler, cut into thick slices and drizzle with mixture of kikoman, mirin and a bit of sugar. top with bonito flakes.

(do it fast & with minimal handling as there will be sticky sap)

lilyng said...

anonymous

thanks, this is the best tip ever

P Diddy said...

Great Idea!!! Are you a Mainlander? or from Hong Kong?

Do you know where I can find San Yao, Huai San, or Shang Yao in the United States? We have many Asian stores here but I haven't found it yet. Maybe I need to practice my chinese more before I go in again... :)

Thanks for the Post!

Cabbage Soup

lilyng said...

p diddy

fresh wai sun is readily available in our asian stores. look for it in the veg aisle where you can find fresh lotus root

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