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Carrot, Bok Choy & Pork Ribs Soup 红萝卜菜干猪骨汤

Tuesday, 19 July 2011

This is one of my favourite Chinese soups. The flavour is unique, I can't quite describe it, you really have to try it to know. Anyway, it's really tasty, very appetising and is traditionally used to relieve "heatiness" in your body.

Carrot, Bok Choy & Pork Ribs Soup 红萝卜菜干猪骨汤

I've always known it as "choy gon tong", which means "dried vegetable soup" in Cantonese. I never knew it's actually made out of dried bok choy as the package is labelled as "Dried White Cole" and it tastes totally different from the fresh ones. The dried version is readily available in any Oriental supermarket. If you have any experience with fresh bok choy, you'll know that there's a lot of sand and dirt hidden in between the stems, same goes to the dried one, so remember to wash and rinse thoroughly before use.

Dried bok choy, dried honey date
Dried bok choy and dried honey date

Carrot, Bok Choy & Pork Ribs Soup 红萝卜菜干猪骨汤

Printable recipe
By Pig Pig's Corner

Prep time: 2 1/4 hr
Cook time: 1 1/2 hr

  • 75 g dried white cole (白菜干, dried bok choy)
  • 500 g pork ribs
  • 2 small carrots (chopped into chunks)
  • 2 dried honey dates 蜜枣 - rinsed, coarsely chopped
  • 3 slices ginger
  • 2 L water
  • Light soy sauce or salt (to taste)

  • Soak the dried bok choy in warm water for about 2 hrs or until softened. Drain and wash away all the sand and dirt around the stems. Cut bok choy into 2-inch pieces.
  • Blanch pork ribs. [Place pork ribs into a large pot, add enough water to cover. Bring to boil. Once water comes to a boil, remove from heat, drain and wash.]
  • Place all ingredients into a pot and cook under pressure for about 1 1/2 hrs.
  • Add soy sauce or salt to taste.
Carrot, Bok Choy & Pork Ribs Soup 红萝卜菜干猪骨汤

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