Slow simmered Leng Ngau Tong (Lotus Root Soup) flavored with broiled cuttlefish. It is a comforting soup to come home to at the end of the day.
Author: Linda Ooi
1dried cuttlefish/ dried squid
10cupswater+ some for blanching (2.4 liters)
1lbpork neck bonesor bone-in ribs (450g)
10red dates(rinsed and soaked for 15 mins)
1lblotus root(peeled and cut into 1/8 to 1/4 inch thick slices) (450g)
Wipe dried cuttlefish (squid) with a damp towel. Place on a metal grating over a baking tray and broil in the oven until fragrant. This takes about 4 to 5 minutes each side in a toaster oven. Remove and set aside.
Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
Add blanched neck bones (ribs), broiled cuttlefish, red dates, and lotus root. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.