We used to grow a lot of ketola in the backyard of our old wooden house in Brooke Drive/Kung Ping Road. Those were the days when we did not have a refrigerator.
Whenever my mother harvested six or seven of them, she would give two to Ah Hang's mother (Mrs. Lau) and cook two for our lunch and dinner. The rest she would soak in a basin of water. This was her way of keeping the ketola fresh for the next few days.
Basically she had three recipes for ketola. One was plain soup with ginger. The next popular dish was ketola cooked with eggs. The third was a simple stir fry with very glass noodles ( little water or no water added). In those days carrots and wood ears had not been introduced to many households yet.
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