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Tuesday, September 20, 2016

EZCR#73 - WINTER MELON, ALMOND PORK RIBS SOUP

Whenever I thought of eating less meat, this type of soup boiled with some other ingredients like winter melon [tungkwa] or other vegetables will come to mind.
This is a clear, tasty and comfort soup complete with nutrition. Cooking it using the Thermal Cooker saves energy and time at the stove. I used the Thermal Cooker to prepare this soup.  Love the crunchy almonds and sweetness of the soup.  A good soup to prepare at home for the recent occasional cold and stormy weather.
Recipe adapted from Chinese TV Cook show.
Ingredients
[serves 2-3]
200-300 gm pork ribs – cut small pieces, blanched in boiling water and rinsed
150 gm winter melon -  skin and cut wedges
6-7 red dates
2-3 slices ginger or with 3 pips garlic
1 tbsp each  Nam Hang and Pak Hung [sweet and bitter types almonds]
Seasoning – 1/2  tsp and dash of msg to taste
750-800 ml water
  1. Bring water to boil, add in pork ribs, almonds, ginger and red dates in the inner pot of the thermal cooker.  Let it boil then simmer for about 20 minutes or until ribs are almost tender.
  2. Add in winter melon [tungkwa] and continue to boil for another 10 minutes.  Add in seasoning to taste.
  3. Cover and transfer pot to outer pot of thermal cooker.  Cover the lid and leave the soup to cook for 1-2 hours or until ready to serve.
  4. Remove inner pot from Thermal Cooker, reheat and scoop hot soup into a bowl to serve immediately.

2 comments:

Karen Luvswesavory said...

Kimmy,
I often make this winter melon with pork ribs & almond but didn't add ginger or garlic. My big girl loves winter melon too :)

Kimmy said...

Hi Karen, adding ginger is more of Taiwanese style. They use ginger commonly in most of their cooking. But I think garlic and some crushed white peppercorns should suffice for Malaysian Chinese style cooking. I really love the crunchy almonds.

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