Tuesday, March 5, 2019


Chinese New Year time, there was so much of meat leftovers, either cooked or uncooked in the fridge in most families. Fortunately, this does not happen in my home but my friends. I would not overstock these items.
I was given some roasted pork on several occasions. Normally, I would stir fry them with dark and light soy sauce until fragrant, serve with porridge or rice would be awesome. But with the current hot spell, I decided to prepare a simple soup with it instead of frying or making Chai Boey. Glad, I made this soup, it turned out great and this is the third time. I thought it would be great to share this idea here after my neighbour tried and gave a thumbs up too.
I prefer to cook the soup with white carrots that come with the leaves. The leaves are edible and taste good.  My neighbour suggested to use peppercorns but thinks it is suitable during cold weather.
[serves 2-3]
1 medium size white carrots
200 gm roasted pork - cut chunky pieces
2-3 shallots
a few slices ginger
800-900 ml water
salt, msg and pepper to taste
  1. Peel the carrot, cut into chunky or thick slices.  Cut leaves into  sections.
  2. In a soup pot, add in all the ingredients [except seasoning].  Bring to boil for 10 - 15 minutes, then simmer until carrots are cooked and tender.
  3. Taste before adding seasoning.  This soup can be prepared ahead of meal time.
  4. Serve hot.

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