Tuesday, August 10, 2010

Chinese Herbal Pork Soft Ribs Soup Recipe

I bought some nice pork soft ribs from the market to make pork ribs soup with Chinese Herbs. The thought of the superb taste of tender ribs meat with a dash of soya sauce in cili padi (bird eye chilli) is sure to make anyone drool! Actually the Chinese Sinseh (Doctor) do not encourage eating herbal soup with chilli padi, ha ha ha! It is rather easy to cook this soup. I always stock some Chinese herbs in my fridge and would mix them according to recipes.

Ingredients
Pork Soft Ribs, 600 gms
Hongzao (Red Dates), 5 pcs
Kei Chi (Qizi, Lycium barbarum), 1 table spoon
Yuk Chuk, 10 slices
Tong som (Dang Shen), 5 x 1” pcs
Tong Kwai (Angelica Sinensis), 1 pc
Chinese Shao Shing Chiew, Cooking Wine, 1 table spoon
Soya Sauce, 2 table spoons
Salt to taste
Water 8 bowls

Put water in a pot and bring to a boil. Put all the ingredients into the boiling water. Turn the heat to low and let it simmer for around 1 hour or until the pork ribs turned tender. Garnish with parley and serve hot with white rice.

Benefits of Chinese Herbs 1) Hongzao (Red Dates, Ziziphus jujuba) – Improve Qi (vitality), nourishes the blood and reduces stress. 2) Yul Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin energy, clear wind and softens the sinews. 3) Tong Kwai (Angelica Sinensis Root, Radix Angelicae sinensis) – Stimulating effect on the uterus, tonic for blood and regulating menses, lubricate the bowels, improve immune system, antioxidant, protect digestion system and improve blood circulation. 4) Tong Som (Dang shen, Salvia Root, Dang Shen (Radix Codonopsis Pilosulae)) – Tonic for the blood, spleen, stomach, Qi, lungs and lowers blood pressure. It also can increase our white blood cells count. 5) Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.

16 comments:

fufu said...

i always dip the pork of bak kut teh with chilli sauce... hohoho but anyway better not to do so again since chilli is too very HOT :)

Merryn said...

hubs n i having da cold now.. need some hot soup.. sobs..

smallkucing said...

I have a pot of BKT in the slower cooker now...muhahahaha

1st time cooking this.

Christine said...

oh, looks delicious, will have to try it!

suituapui said...

Hahahahahahaha!!! Why everybody "chiak poh"? My post is on ginseng chicken today... You eat tong kwai kah? They say that's for women...but I also use sometimes. Nice!!!

Somewhere in Singapore said...

Looks good...

mNhL said...

I don't quite like herbal soup but I LOVE to dip those meat into cilli + soy sauce. haha Nice nice....really make me feel like eating bak kut teh now.

Mummy Moon said...

my hub likes cili padi !!! Do u have any idea the chinese herbal got any expiry date?

Anonymous said...

Whah...must be time for some tonic food! Have been seeing them around. I might as well join the crowd! :D

Sonia (Nasi Lemak Lover) said...

love this kind Chinese soup, but usually i bought really pack one.

Pete said...

STP : Tong Kwai good for replacing lost hair and make them black again....LOL!

Mummy Moon : Normally the packaging don't show expiry date. Better keep them in the fridge.

Alice Law said...

Looks like Ba Kut teah... very healthy and yummy!^-^

Have a nice day!

[SK] said...

hmmm, just wonder if this would taste like BKT??

Jen Cheung said...

this is very good for the summer eh? especially with the HOT weather. i need one of these. Toronto has been really hot lah.

Ayie said...

i bet this tastes good with the broth...

Paula said...

looks so delicious!

have a nice time!
Paula

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