Add this old cucumber soup to your cooking menus in dry, scorching days to stay cool as a cucumber. This is an easy-to-prepare Chinese-styled clear, nourishing soup that many Malaysian families familiar with.
300g of meaty pork ribs (排骨), rinsed
1 piece of dried cuttlefish (鱿鱼干), rinsed (optional)
4 dried scallops (干贝), soaked in warm water and shredded finely (optional)
8 red dates (Chinese red jujube 红枣), rinsed, cut into half and de-seeded (optional)
A pinch of salt to taste
(Alternatively, you can use crockpot (slow cooker) or double-boiler)
4. Cover the lid and reduce to low heat, simmer for 1 - 2 hours. Skim off any scum floating on the soup surface on and off using a fine steel sieve.
5. Add salt to taste 5 minutes before heat off. Serve hot with steamed rice.
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