Ingredients
2 litres filtered water
400 pork shoulder (whole piece)
2 small dried cuttlefish (washed and scalded with hot water)
1 inch ginger (smashed)
1/2 tsp peppercorns (crushed)
1 medium size carrot (sliced into a flowers)
300 gm yambean (sengkuang) sliced into squares
6 dried shiitake mushrooms (soaked and quartered)
300 gm cabbage (torn into small pieces)
Method
- Place pork shoulder, and fried cuttlefish boiled in a stock pot with a piece of ginger and some crushed peppercorns. Simmer on slow heat till pork shoulder is tender (approx. 1 1/2 hours). Fish it out and set aside to cool. Will be used as soup meat later.
- When soup is ready, add carrots and mushrooms and boil for 5 minutes before adding the yam bean and cabbage.
- Sea salt to taste. Sliced some soup meat and serve together with the vegetables. Drizzle some garlic oil before serving.
Note : As for the garlic oil, heat olive oil in a pan and pour in some chopped garlic. Saute garlic until aromatic and slightly brown. Set aside to cool and can be used as garnish in soups, congee, blanche vegetables, steam fish, etc.
6 Comments
now that is a sight indeed for the soup-starved Cantonese that I am… I also love the addition of the dried cuttlefish, makes the soup really sweet (as in the umami-taste). By the way, first time, I’ve seen sengkuang used in soup.. how interesting!
Cath, u may also use a slow cooker for this soup, just add the veg when u come home from a hard day’s work.
Delicious!!!
Yum! Btw, I saw in the newstands, there is a new soup cookbook from the Famous Cuisine people. Looks interesting and is called Soup of the Day.
thanks for letting me know boo, the weather has been so dry and hot, soup is now an everyday affair.
hi audrey, the soup looks really yummy and flavorful! ought to give a try some day :p thx for sharing the recipe!