Another refreshing soup for another hot humid day. The title speaks all, vegetable, vegetable and more vegetables! Soup base is 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 hour). Fish it out and set aside to cool. Will be used as soup meat later
'Garlic Oil' to me is what 'Szechuan peppercorn' is to Kylie Kwong. I can never NOT have garlic oil ready at my disposal in my kitchen at anytime. I stir it in my noodles, drizzle over my hot porridge, steam dishes, steamboat meals, garnishing over fish, blanche vegetables, steam chicken etc. the list goes on. In short, it is a must have.