I noticed many people cannot stand the smell of Chinese Parsley but I think fresh Coriander leaves has a sharper scent. Anyway, for those of you who think you may not like Chinese Parsley, this dish will prove otherwise. When the flavours combine, Chinese Parsley actually enhances this wonderful dish without giving you the shudders.
All that I have today and all I can do belongs to the Lord including all my recipe posts and photographs that comes with each post. Prayerfully you are all blessed by the recipes and do keep on trying them to keep the recipes alive for our children and grand children and many more generations to come.
This dried vegetable (pak choy kon) can be found in most Asian shops but majority are imported from China. I prefer the locally dried organic ones which is not so easy to find compared to those imported from China. Maybe, that's why I have not made this soup for so long. Well, I'm glad to have remembered and made it today. For those who have not tried it, make it at least once then you'll probably know what I am talking about.