粉葛 soup

粉葛 or “fun kot” (Cantonese) and it is root base fruit, I can’t translate it properly with Google translator. If anyone do, please let me know.

Let’s cook 粉葛 soup!

Ingredients;

  • 粉葛 or “fun kot” (Cantonese) size at my full open palm.
  • Peanuts 50g (Big size)
  • Lotus seed 50g
  • Pork meat, part G-Jang (Cantonese) is somewhere above the leg.

Preparations;

Peanut & lotus seeds
Soak, wash & rinse.
put both peanuts & lotus seed in pot and start slow fire 🔥
remove fun kot skin
remove fun kot skin completely
chop them into small pieces, not too small
just take note, the middle part is the most delicious 😋 part.
remember to clean / remove rotten / bad part
small pieces, check again if got any dirty part, wash or remove is
put fan kot into pot
prepare pork meat, part G-Jang i called it
put in pan and boil it, this is the fei sui process is to remove dirt and smells
boil it till u see those white bubble and white dirt on surface
rinse with cool water to cool it down so u can hold it
rub a bit to clean it with tap water
put in pot
fire 🔥 up max and boil it 3 hours or more if necessary, very depending on ingredients hardness
after 2 hours, opss.. the soup level is going down. i should add some water
add in water
3 hours later, the soup is ready

The fun kot soup taste is mild but not bored and very flavorful. No salt and seasoning else u will spoil the taste.

This fun kot, very tasty. U chew the whole thing and swallow the whole thing.. no extra root or unwanted texture. Not always can get this type, sometime will get those with unwanted texture and u can’t swallow it. I don’t have any actual skill to difference the types if anyone do please comment and seriously appreciate!

Nothing much to tell about peanuts and lotus seed, maybe peanut sure better texture when it is bigger.

The G jang pork meat! This is taste superior! Once u place in ur mouth, no returns, the taste will linger in your mouth until your brain malfunction. It look fatty but not oily, trust me.

this is fun kot and fun kot soup
big peanuts and lotus seed
pork meat G jang
i did mention before this, the middle part is delicious
the G jang fats is not oily at all! i dare u to put in mouth and no turning back, the taste will haunt u forever!

oh wait, I forgot to say about the G jang pork meat. After the soup is ready to consume, just remove it from the pot and cut into small pieces and sprinkle some sand salt on top. Just to bring up the taste abit to neutral back the mild soup flavor, it is a superb combination.

Lastly, I ate this soup with white rice 🍚.

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