Wednesday, May 29, 2013

Pork Ribs Soup with Fishmaw, Mushroom and Chinese Herbs



Ahhh, one of those days when I am lazy to cook....., a big pot of soup with 'hampalang' (everything) inside is always the answer. After checking out my fridge, I found fish maw, fresh mushroom, cabbage, a leftover Yau Char kueh from breakfast, coriander leaves and pork ribs. All these ingredients would be suitable for a hot pot of soup.
So, here goes......the....Pork Ribs Soup with Fishmaw, Mushroom and Chinese Herbs

Ingredients
Pork Ribs, 7 cuts
Cabbage, 5 leaves
Fish Maw 5 pcs
Fresh mushroom, 1 packet
Garlic, 1 bulb
Yuk Chuk(Polygonatum root, Polygonatum odoratum), 10 slices
Tong Kwai (Angelica Sinensis Root, 2 slices
Water, desired amount but not too much or else your soup will be bland
Salt to taste
Light Soya sauce
Dark Soya sauce, a few drops for colour

Garnishing, Coriander leaves 
Yau Char Kwai (Chinese crullers)

Put water in pot and bring to a boil. Add in the pork ribs, garlic, yuk chuk and tong kwai. Boil for around 45 to 60 minutes or until the pork ribs are soft. Add in cabbage, fish maw, fresh mushroom, salt, light soya sauce and dark soya sauce. Boil for a short while. Garnish with coriander leaves and serve while still hot. Throw in the Yau Char Kwai and let it soak up the soup.....nice!

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