Sometimes when sleep eludes me in the middle of the night I think about cooking and recipes and, and, and anything to do with cooking. kekekekekeke, it’s my interest and passion. Last night I suddenly remembered this dish that I have not eaten in yonks! My hubby surprisingly and sadly is not a fan of lotus root, but I still cook a small pot for myself and to share with friends. I hope they like it. I forgot who first taught me to cook this or when I had it, but I know it was served during Chinese New Year reunion dinner time. Then this dish would be elevated with extras dried mussels and with added ‘fatt choy’.

It is actually a very easy dish to cook but I have not been able to find a recipe like mine on the net. If you like lotus roots, I hope you will try my recipe. I remember eating this dish cooked this way by whom and at where I could not remember. You can use a bit of corn-starch slurry to thicken the sauce, but I was trying to be good (less carbo)

p/s A few slices of ginger is added because of the dried mussels (hou see) We Chinese know how to have the umami taste long before the new world ‘chefs’ goes on and on about it.

p/s I marinated my ribs with the nam yue (fermented red beancurd) only

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