Friday, May 27, 2011
Days are hot. I’m boiling herbal drinks almost every day to cool down.
Mustard greens taste bitter. It’s the only bitter veggie that I consume, and not only consume, you can say I’m like crazy for it. I won’t be able to resist any dish with this. Be it the “rubbish vege” that we do with leftover dishes, or the banquet dish of Mustard Greens with Mushrooms, or just a simple stir fry of Mustard Greens, I can never ever resist the sight of it. I must eat and eat a lot of it. I'm insane for it.
When my saw some mustard greens at Tesco, my mind immediately remembered this soup that I’ve bookmarked for a quite a few months. My MIL said, “Won’t this be too cooling if made into soup?”. Well, to me, isn’t it perfect for this crazily hot weather? We definitely need something super cooling.
But then, just in case it’s too “cool”, I left the red dates unseeded. If you want it to be very very cool, then remove the seeds.
Mustard Green Soup
Recipe source: Foodie’s Kitchen
750gm mustard green
400gm pork soup bones or ribs
20gm/4 dried oysters
4 shitake mushrooms (mine were was big as Marie biscuits when soaked, use more if yours are smaller), soaked
30gm/15 red dates
1. Bring water to boil.
2. Meanwhile, peel and cut carrots into slanting chunks.
3. Rinse oysters put them into the pot.
4. Score the red dates and put them in
5. Separate each leaf from of the mustard green and wash to remove sand. Separate the petioles(the hard crunchy parts of the leaf) and the soft leaf parts. Cut the petioles into chunks and tear the soft leaf parts into smaller pieces.
6. When water has come to a boil, put in pork ribs and bring back to a boil.
7. Put in mustard petioles and bring to a boil for 10 minutes. Reduce to a simmer for 1hour.
8. Put in soft mustard leaves and bring back to a boil. Simmer for another hour.
9. Season with salt and serve.