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Rice Bean Soup

‘Cheh Sek Tau’ otherwise known as rice bean is used as a soup remedy to strengthen the back of those suffering from lower back pain. In the above photo, 2 types of rice bean is shown. The one on the left is dark maroon brown in color (bought in Malaysia) and the black colored beans (right) are from China. I suppose they are both rice bean but of a different species. Please don’t confuse rice bean with red beans or black soy beans. The rice bean is more slender compared to the red bean or black bean which is rounded in shape.

This soup is boiled together with a few pieces of lower spine bones of the pig. This soup can be consumed as often as possible or as encouraged, 2 times a week. It has to be taken long term.

Ingredients

5 pieces of lower spine bones of a pig
1 handful of rice bean (whichever one is fine)
600ml filtered water

  1. Fill a medium size claypot with water. Bring to boil.
  2. Add in the pig bones and beans. Boil over low heat for 2 hours or until the beans are totally soft.
  3. Ladle the soup into a soup bowl and drink when it is a little cooler. Salt is omitted.

About Audrey Cooks

Location: Somewhere in my kitchen, Malaysia
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