Yeah... Jem's back to School! Thus over the weekend we only went fishing and Suntec for a while. Nothing to post so i'm gonna post last nite's dinner :)
In this pot :
Ingredients
Round Spinach
Lean Pork
Celery (leftover from salad so optional)
Carrot
Dried Scallops (run out of ikan bilis)
Tofu
Fishballs
1) Boil slightly more water needed for the soup. Once it is boiling hot, use the extra hot water to scald the pork.
2) Add Pork, Celery, Carrot, Dried Scallop into boiling water and simmer for 10mins. Add in the thick branches of Spinach and simmer for another 10mins.
3) Basically, the soup stock is ready after 20mins of simmering. Remaining ingredients can be added to cook before serving for dinner.
Tips :
Celery add extra taste and nutrients to soups. Most doesn't like to eat it raw becos of the thick fibre. Thus I will hand tear the sides of the celery till the thick fibres are pulled out. Then the 'sides' pieces are being thrown into soup and the middle portion are use for salads.
It is better to parboil the meats before adding into soups. To be earth friendly, I go through the meat with boiling water meant for the soup to save on gas and water.
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