Pou Lou Ngou, Opps! Pou Leng Ngou (Lotus Roots) Soup Recipe!

Everytime I thought about lotus roots soup or whenever I am cooking it, I would think of the Cantonese word that I learned from Smallkucing, Pou Lou Ngau, which means keeping an old mistress! Ha ha ha! Lotus roots are called Leng Ngou....sounds almost similar to Lou Ngou! LOL! Well, jokes aside, there are two different types of lotus roots being sold here. The large old roots are normally imported from China and those young thin ones are harvested locally, mostly from the lotus ponds in Perak. The young thin lotus roots are suitable for frying with vegetable and the old ones are good for making soup. In order to make the lotus roots soft and crunchy, you just have to marinate it with salt before cooking it.

Ingredients
Lotus roots, 1 large section, cut into rings and marinate with salt
Groundnuts, ½ cup
Chinese Dates (Ang Cho), 10 pcs
Pork Ribs, 500 gms or Chicken Carcass, 1 bird
Salt to taste
Water 7 bowls

Put water in pot and bring to a boil. Put in the pork ribs or chicken carcass, groundnuts and Chinese red dates. Add lotus roots and boil for around 1 ½ hours or more. Add salt to taste. Serve hot with steamed rice.