Tuesday, November 17, 2009

Apple Soup with Porkribs

Old Man Winter has been reluctant to show his presence. I'm not complaining, as I am still enjoying the higher than normal temperatures. However, the sky starts to darken by 5pm. A bowl of warm soup for dinner never fails to lift my spirits. I love soups, especially clear soups.
Cantonese style? Even better =)

Pork ribs and apples soup.
It is suppose to be a good Autumn/Winter soup.
It moisturizes the lungs, and is good for coughs. It is easy to prepare too.

A soup spoonful plus of Bitter & Sweet almonds
A soup spoonful of YuZhu (Optional)
A few sweet dates
A few dried figs
1.5 pounds of pork ribs
- I used the country style pork ribs which is quite meaty
1.2 - 1.5 litres of water
5 Gala Apples

  • Remove fats, if any, on the pork ribs.
  • Blanch the pork ribs in boiling water. Remove and rinse in cold water.
  • Peel and cut the apples into smaller pieces.
  • Fill a big pot with 1.2 - 1.5 litres of water.
  • Put all the ingredients into the pot, including the pork ribs.
  • Bring the water in the pot to a boil.
  • Lower the heat and let it simmer for an hour.

The soup may be a little oily. Try to use a tablespoon to remove the oil.
If you are not eating the cooked apples, scoop the apples, dried figs, sweet dates into a sieve. Mash these ingredients and drain the soup absorbed by them into another bowl. Pour the soup back into the pot.
Serve the soup warm.

How about the pork ribs?
Surprisingly, they are super tender and sweet!
I shred them and eat it with steaming hot rice and broccoli. Sprinkle some furikake on the bowl of pork, rice and broccoli if you want more flavor.

Mmmm ... steaming rice with warm sweet soup on a rainy night ...

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