Pong Tauhu

Name: Pong Tauhu (Soup with Pork and Prawn (Shrimp) Meatballs, and Bamboo Shoots)
Yield: Makes 6 to 8 Servings
Ingredients: Prawn shells from prawns used in meatballs; 200 g or 7 ounces canned bamboo shoots; 4 tablespoons oil; 1 bunch spring onions (scallions), discard white portion, chopped finely; ½ teaspoon white pepper; 1 teaspoon salt; 170 g or 6 ounces firm bean curd (taukua), cut into small cubes; ½ teaspoon sugar; 170 g or 6 ounces minced prawns (shrimps), retain shells for stock; 310 g or 11 ounces minced pork; 1 tablespoon chopped coriander leaves (cilantro); 10 cups cold water (to make stock and add to the soup); 450 g or 1 pound pork bones; 1 egg; ¼ teaspoon dark soy sauce; 1 teaspoon minced garlic; 1 tablespoon salt, more or less according to preference; Chopped coriander leaves for garnishing

Soup with Pork and Prawn (Shrimp) Meatballs, and Bamboo Shoots

Preparation info

Makes
6 to 8
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This is truly my favourite meatball soup. Children love it too. It is important to prepare your stock well to obtain a rich, wholesome flavour.

Ingredients

Meatballs

310 g or 11 ounces minced pork
170 g or 6 <

Soup

Method

Combine the meatball ingredients in a bowl and mix well into a paste. Leave to season for at least an hour.
Rinse the pork bones. Bring the pork bones and 5 of the 10 cups of cold water to a boil, then lower heat to a simmer for an hour. Keep pot partially covered and skim the surface of the stock from time to time.
Rinse the reserved prawn shells and