Minced Meat with Seaweed Soup

April 6, 2010

It’s the week after Holy Week and after 5 days of staying home and enduring very spartan meals due to the lenten season, Shaun invited me to a quick chow at our favorite Lai Garden at the North Wing.  We literally broke the fast.

It was to be my first day back at work and since I woke up at around 5PM, I still had enough time before my shift started at 10PM.  Shaun was buying, what a way to kill time! 

One of our favorite things to order is the Po Lon Chay soup, which really is Chinese Spinach with Minced Meat.  It is common in any Chinese restaurant but not many non-chinese customers order it. 

I have yet to encounter Chinese Spinach here in Cebu and so I tried to create a soup dish of my own, inspired by Po Lon Chay.  Now I have prepared this for the folks at home a couple of times already and this recent chow date reminded me to share the recipe here:

Minced Meat with Seaweed Soup

1/4 pound of lean meat, minced (i do not suggest groundpork)

3 nori sheets

2 eggs

1/2 tbsp cornstarch

1/2 tbps flour

2 cans of chicken stock, or just plain water

2-3 cloves garlic

salt and pepper

Steps:

1.  Crush 1 garlic clove and chop coarsely.  Boil together with soup stock or water.

2.  While waiting for the stock to boil, mix together cornstarch, flour and minced meat by hand.  Add salt and pepper to taste.  Mince the rest of the garlic and add into this mixture.

3. Once the stock boils, lower heat to simmer and slowly drop the meat mixture into the liquid.  Make sure to separate the pieces before dropping.

4.  Allow meat to cook for 3-5 minutes.  You will know meat is already cooked once they start to rise up from the stock.

5.  Tear nori sheets and add into the soup. 

6.  Lightly beat the eggs and pour into the soup.  Mix briskly to ensure there will be no big egg lumps and just a feathery consistency remains.

7.  Season with salt and pepper.

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