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Go Kong Soup
Author: tsinoy.com Ingredients:
1 whole Pork Leg, hacked into 1" - 1.5" slices round
1/2 kg Chicken Pieces, preferably neck, wings or thigh/leg
1/2 kg Pork Tendon (Ti Kun), cut into 2" lengths
1/2 kg Sea Cucumber (Hai Sem), cut into 2" lengths
1/2 kg Pork Tripe (Ti To), cut into 1" x 2" squares
2-3 c Taro Root(Gabi), cubed 1.5" x 1.5"
salt
water, room temp or slightly cold
Procedure:
1. wash and clean pork leg, including removal of "hair". trim chicken pieces. Wash tendon and sea cucumber well. set aside.
2. wash and clean pork tripe. blanch in boiling salted water for 5 minutes. rinse very well under running water.
3. Place pork leg inside a BIG SOUP POT and fill with enough cool water to cover up to 2 inches above meat. add 1 tsp salt.
4. start simmering over medium-low fire. skimming scum/icky foamy stuff as it rises to top. cook for 10 minutes.
5. add tendon and tripe. keep water at a simmer for another 20 minutes or until pork leg, tendon and tripe are half tender. add water as needed.
6. add chicken and sea cucumber. simmer until pork meats are tender
7. add taro cubes. cook until taro is fork-soft and meats are tender. soup should be thick and slightly cloudy at this point. pork meat almost falling off the bones. mash some taro cubes, if desired. season with salt, if necessary.
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