Ingredients (Serves 3)
- One small to medium size chinese old cucumber
- 1.3 litres of water
- 10 red dates
- 6 dried scallops
- 200g pork ribs
- 1 piece dried cuttlefish (optional)
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut (optional)
- salt to taste
Methods
- One small to medium size chinese old cucumber
- 1.3 litres of water
- 10 red dates
- 6 dried scallops
- 200g pork ribs
- 1 piece dried cuttlefish (optional)
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut (optional)
- salt to taste
Methods
1. Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into small pieces.
2. In a small pot, blanch the pork ribs in boiling water for about 5 minutes. Drain and set aside.
3. In a pot, add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt if desired.
Notes
a) The reason for leaving the skin on is to prevent the flesh from turning mushy after cooking.
b) Some people like to consume the seeds so if you do, then you don’t have to scoop them out.
c) If you like your soup to be thick and rich, you can continue boiling for up to 2 hours.
2. In a small pot, blanch the pork ribs in boiling water for about 5 minutes. Drain and set aside.
3. In a pot, add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt if desired.
Notes
a) The reason for leaving the skin on is to prevent the flesh from turning mushy after cooking.
b) Some people like to consume the seeds so if you do, then you don’t have to scoop them out.
c) If you like your soup to be thick and rich, you can continue boiling for up to 2 hours.
