February 12, 2021

Recycled Soup : From Fujian to Sibu.

One of the most memorable soups I remember my elders cooked was the Great Mixed Soup called Chak Hui Tong.


Actually it was simply made from all the left overs of a feast.

This Chak Hui Tong was served to us Overseas Foochow Visitors in Minching, Fujian.

This was a wonderful soup from a Nanyu Restaurant, recommended by our tour guide.


My grandmother for example, would put one or two siew muai, some meat balls, half a fish and the sweet ad sour pork together in a pot and boil with Chinese long cabbage. This mixture would result in a wonderful aromatic mixed hearty soup.

Sometimes after the third day of the Chinese New Year, my mother would also put together some choice left overs from the fridge and make the recycled soup by adding some more fresh ingredients like fish balls and some cabbage. We loved the mixed soup.

Indeed there would be no wastage in a Foochow Household.

However during many of my trips back to Fujian, I was often delighted when our hosts ordered the special Chak Hui Tong for Overseas Foochow visitors like us. And of course all the ingredients would be fresh ones. 

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