馬鈴薯魚羹
(Thick Potato & Fish Soup)
材料：
馬鈴薯1/2個 (去皮，切丁)，石班魚肉80克 (切小塊)，
火腿1/2片 (切丁)，洋蔥 個 (切粒)，牛奶1杯
調味料：
鹽少許
芡汁：
粟粉2茶匙，水2湯匙
做法：
1. 鍋中燒熱1/2湯匙油，放入洋蔥粒炒軟，加入1杯水煮滾，注入馬鈴薯，
用慢火煮30分鐘。
2. 馬鈴薯煮軟後，放入牛奶、火腿和魚肉同煮沸，加入少許鹽調味，
以少許粟粉水勾芡，盛入碗內即可食用。
INGREDIENTS
1/2 potato (peeled, diced), 80g fillet of grouper (cut into small pieces),
1/2 pc of ham (diced), onion (diced), 1 cup milk
SEASONING
Salt to taste
THICKENING
2 tsps corn flour blended in 2 tbsps water
METHOD
1. Heat 1/2 tbsp oil in a saucepan. Stir in diced onion and fry until soft.
Pour in a cup of water and bring to boil. Add in the potatoes. Allow to
simmer for 30 minutes.
2. When the potatoes turn soft, stir in milk, ham and fish fillet. Bring
the mixture to boil. Sprinkle some salt to taste. Thicken the soup by
adding the corn flour blended with water, stirring all the time. Serve in
individual bowls.
