Grew up drinking this soup which my Granny always likes to cook. A very simple to make clear soup with easily available ingredients and easy on the palate. Kid-Friendly and Sick-Friendly. It's a comfort to drink this when you are ill!
Why I think it's called it's called ABC Soup:
1) It contains Vitamin A (Carrots), B (Potatoes) and C (Tomatoes)
2) Cooking this is as easy as ABC!
Ingredients:
200g pork ribs
Water
3-4 medium sized potatoes, peeled and cut in chunks (Russet Potatoes recommended)
1 Small/Medium sized Salted Vegetable (Kiam Cai)
1 Medium onion
1 carrot, peeled, cut to bite-sized chunks
1 stalk of Celery, cut into pieces.
1 tomato
1 Sweet Corncob, "dehusked" and cut in large chunks. (opt.)
White Pepper (crushed whole pepper/powder) to taste
Salt to taste
Fish Sauce to taste
Directions:
1. Blanch pork ribs in boiling water in a saucepan for about 2-3 minutes to remove blood and fats, then rinse with cold water until clear and set aside. Do not turn off the heat when blanching.
- For Lean Pork (Qia Bak), pour boiling water over it in a bowl. (Distribute water evenly) Mix the pork a little to sure even blanching. Leave for 1 minute and drain, rinsing pork with cold water. Set aside.
2: Throw in the ribs, potatoes, onions, carrots, and crushed whole/powdered white pepper (/+ corn) into stock pot, fill up with water to 3/4 and cover with lid, under high fire. When the stock and ingredients are boiling, reduce heat to low still covered. Simmer for 1 hour.
3: Season with salt and some fish sauce and simmer for another 5 minutes. Add in some more water for more soup if necessary. (Do not add water while simmering or stock will not be concentrated + add a little more seasoning after adding of water) Remove from heat and serve warm/hot.
Serves 2-3 people.
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