After every festival, we would have quite a bit of food left over, a bit of cabbage, a bit of pork and others. we did not have a fridge in the 50's, so my grand mother and my mother would do the traditional thing : to put some of the dishes together to make a huge Chak Hui tong.
The freshness of the soup will come from newly added Chinese cabbage or Tong Nern Bak, some fresh mushrooms or tinned mushrooms and a tin of oysters...Wallah..a fun soup for all. Give it a try.
This is actually a frugal dish from Minqing, where my ancestors came from in fujian, china. Hock chu leu in Sibu used to serve this dish also for banquets!! It was a much awaited for soup. When I went to Fuzhou, on several occasions my hosts made the chefs prepare this dish. It was truly delicious. (The photo was taken in Fuzhou)
(Left overs include chicken,duck,bean curd,meat balls). Don't waste your food. Get them together and come out with a hot pot ...This dish used to be served in Hock Chu Leu in Sibu,but after a while people thought that it was really made from left overs!! However truth be told, the chefs actually had to prepare all the fresh ingredients to make restaurant fresh Chak Hui Tong. Now only served as a banquet dish for Foochow/.foreign visitors in Fuzhou city.
The freshness of the soup will come from newly added Chinese cabbage or Tong Nern Bak, some fresh mushrooms or tinned mushrooms and a tin of oysters...Wallah..a fun soup for all. Give it a try.
This is actually a frugal dish from Minqing, where my ancestors came from in fujian, china. Hock chu leu in Sibu used to serve this dish also for banquets!! It was a much awaited for soup. When I went to Fuzhou, on several occasions my hosts made the chefs prepare this dish. It was truly delicious. (The photo was taken in Fuzhou)
(Left overs include chicken,duck,bean curd,meat balls). Don't waste your food. Get them together and come out with a hot pot ...This dish used to be served in Hock Chu Leu in Sibu,but after a while people thought that it was really made from left overs!! However truth be told, the chefs actually had to prepare all the fresh ingredients to make restaurant fresh Chak Hui Tong. Now only served as a banquet dish for Foochow/.foreign visitors in Fuzhou city.
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