I have been wanting to make ham choy tong for about 3 weeks now and only got to doing it today. I am surprised by the end result! It tasted like a proper ham choy tong soup on my first attempt.
Here is what I used.
500gm of pork spare ribs, scald first in a separate pot of hot water to remove the dirt, blood etc.Here is what I used.
2.5 litres of water
5 slices of ginger
2 cloves of unpeeled garlic
4 tomatoes quartered
1 box of soft tofu
Salt to taste
350gm of pickled mustard or ham choy
I soaked the pickled mustard in water for about 20 minutes, changing the water about 6 times or so. Meanwhile, I put the scalded spare ribs, ginger and garlic to boil on high for about 30 minutes.
Slice the pickled mustard into smaller pieces and add in to the soup. Boil on high for a further 20-30 minutes. Put in the quartered tomatoes and simmer for 20 minutes. Add salt and season to taste. Cut the soft tofu into square cubes and simmer for 5 minutes. Ready to serve. It goes well with a plate of steamed rice.
Slice the pickled mustard into smaller pieces and add in to the soup. Boil on high for a further 20-30 minutes. Put in the quartered tomatoes and simmer for 20 minutes. Add salt and season to taste. Cut the soft tofu into square cubes and simmer for 5 minutes. Ready to serve. It goes well with a plate of steamed rice.
6 comments:
u r getting more n more domesticated hor.. :Ppppppppp
so, wud's next? sewing? gardening? *pengsan*
thanks for your recipie. i tried it and it was delicious.
Thanks for the recipe. Just tried it out this afternoon and everybody loved it.
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Thanks for sharing the recipe. I made this last night, so yummy!
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