Friday, October 3, 2008
This post is for u, Ai Yieng..
This can be said as the unofficial favourite soup of the Malaysian Chinese. It's like, people who won't or can't cook will at least know how to do this soup, cos they love it so much.
It's not Alphabet soup, it's like chicken broth... except with no celery, and it can be done with either pork bones/ribs or chicken.
300gm pork ribs/bones or chicken breast with bones on
1 cup potato cubes (use boiling potatoes, never use Russet!!)
1 carrot, cut slanting
2 medium sized tomatoes, quartered
1 large red onion, or 2 med red onion, quartered
10 white peppercorns, smashed
1/2 tsp salt, or more
1. Scald pork. If using chicken, leave it raw.
2. Boil water, put in pork/chicken, all the vegetables and peppercorns.
3. Simmer on med low heat for 2 hours. Turn off the heat and add salt in last.
This soup is very flavourful, therefore not much salt is needed. Do not add in salt too early, if not the potatoes will soak up the salt, and they will end up salty, and the soup tasting bland.
Don't cook this soup with a slow cooker, it's not tasty!!!