This is a good soup to have after eating too much deep-fried or
heaty food as it helps
to reduce the heatiness and detoxify the body. Alternatively, you can use plain fish balls or minced pork balls.
White carrot (白蘿蔔) also called white
radish or daikon (from its Japanese name) varies in flavour from sweet and mild to hot and pungent. The milder one is
used for cooking and the stronger flavoured variety is used for pickles. It is believed that daikon can boost the immune system, gently cleanse
the body and re-balance the digestive system thereby helping with
indigestion, sluggish bowel movement and bloating. It also neutralizes toxins, stimulates weight
loss, aids digestion and reduces inflammation. It is a "cool" food and therefore may not be suitable for
ladies with irregular periods, pregnant women at risk of miscarriage and people
with gastric ulcers. Do not eat white carrots when on Chinese medication as it will neutralize
their efficacy.
This stall in ICC-Pudu sells a variety of fresh fish paste
This is my favourite paste
It is made with 50% fish and 50% mined pork with chopped carrots, black
fungus and sengkuang. It is really delicious.
Ingredients
½ of a medium-sized white radish
100 gms of the fish paste
Wash and slice the white radish.
Prepare the stock and put in the white radish
and simmer on low fire for 1 hour.
Shape the paste into small balls.
Put the fish balls into the soup and cook for
30 minutes.
Season with salt and pepper.
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