This is an easy soup to cook with just one main ingredient that is roasted trotter. The soup is sourish and aromatic. An appetizing soup with the tasty roasted pork skin and meat. Good to serve with rice.
It is quite similar in taste to Chai Boey without the salted and unsalted mustard leaves.
Recipe adapted from Nyonya Flavours with modifications
Ingredients
1/2 roasted trotter – cut big chunks - rinsed
3 pieces assam gelugur [tamarind slices] - rinsed
3 dried chillies - rinsed
2 stalks lemongrass – bruised
750 ml water
1 tsp each sugar and salt to taste
- Boil all the ingredients in a soup pot. Let it boil for 20 minutes, lower heat and continue to simmer until meat is tender [about 30 minutes].
- Add salt and sugar to taste.
- Serve hot with rice.
4 comments:
Kimmy, this is a very appetizing soup! I like the smoky flavour that comes from the roasted trotters and the sourish taste from the asam. I used to buy the German Pork Knuckles from Euro Deli to cook chai boey soup.
Hi Phong Hong, I like the roasted pork skin, it's so nice to bite and chewy on it. Flavoursome. Great idea to use German Pork Knuckles to cook Chai Boey. I don't think it's available in Penang.
May I know why the name Khong Asam.
Is this from Penang or Melaka
Thank you
Hi Anonymous, This is a Peranakan Nyonya dish more popular in Penang. It is something like Chai Boey but is prepared not using leftover dishes. Khong Assam is a Hokkien phrase meaning making a stew with tamarind juice, assam gelugor [dried tamarind slices]. This is a lovely sourish, savoury with a tinge of sweetness soup. My family favourite appetising soup for festive seasons like Chinese New Year or for ancestor veneration prayers. Occasionally, prepared in smaller portion during humid weather.
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