FOOCHOW FISH MAW SOUP - KOH LOU

福州酸甜魚鳔

When you talk about Foochow people
it will not be possible to leave out
Foochow Fish Maw Soup
A sweet and sour soup
served during 
Celebrations and Festivals

'Koh Lou', a Foochow name
 is a favourite  fish maw soup dish

among the Foochow
and also known
among other dialects

'Koh Lou' or Foochow Fish Maw soup is sweet, sour and spicy,

with a generous serving of thick orangy gravy.

So, it is usually served in a large soup bowl
signifies abundance and generosity

Foo Chow people like soupy dishes

 like 'Kor Ta Au' which is tau fu soup

'Tai Pin Lonn' , egg soup
and many more

They even braise their noodles after frying

hence the 'cha ju mian'

which is very popular in Sitiawan

'Lu mian' 

noodles cooked in thick black gravy

just to name another favourite soupy noodle

Fish Maw

Fish Maw
deep fried and ready to be soaked in water

1 piece fish maw, chopped, deep fried & soaked in water to soften
2 Tbsp minced meat

few slices carrots

spring onions, cut

1 bowl stock, chicken

1 Tbsp ginger juice, squeezed from shredded ginger

1 Tbsp oil

1 tsp chopped garlic

1 chilli, sliced

2 Tbsp tomato sauce

4 Tbsp chilli sauce

1 Tsp lemon juice or vinegar (optional)

1 tsp sugar

1 egg, beaten

1 tsp cornstarch diluted in 2 tsp water

salt & pepper to taste

Method:

1) heat oil in kuali, fry garlic until fragrant

2) add minced meat, carrots & soften fish maw

3) add chicken stock & the rest of the seasoning

4) when boiling, turn fire to low & add beaten egg

5) if not thick enough, add cornstarch mixed with 2 tsp water

6) enjoy hot

Notes:

1) the sweet, sour and spicy taste is individual. You can easily adjust 

     with sugar, vinegar , chilli sauce or chilli to your taste.

2) if you like sea cucumber, it can be added together with the fish maw
3) you can bake the fish maw on HIGH until slightly brown, instead of deep              frying the raw fish maw. Must keep an eye on it. Don't let it burn, expensive        you know...