- Old Cucumber, Meat/Bones, Dried Cuttlefish, Red Dates and Tung Choy.
- Salt, Sugar and optional – a touch of Oyster sauce. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by scraping the skin of the Cucumber – this will not only clean the Cucumber but also help get rid of earthy and sometime bitter taste. Peel off strip of the skin (see image) – this will help the Cucumber hold its shape after long hrs of simmering. Take a spoon and thoroughly scrape off all the seeds. Cut into abt 2-inches size. Or U can simply peel all the skin of the Cucumber but U may end up with tiny pieces of Cucumber as it will disintegrate into the soup following the long hrs of simmering.
Saute and brown the Meats/Bones. Add water and bring to boil. Add the rest of the Ingredients (Optional – grilling the cuttlefish a little b4 adding into the soup really intensify its flavor). Bring to boil, simmer for at least 3 hours or till the Old cucumber soften. Add the Seasoning Ingredients. Your bowl of nutritious hearty “Lou Wong Kwa Tong” is ready to be served hot.