Friday, January 04, 2008

Corn and Pork Ribs Soup

We grew up drinking lots of soup made by mummy. Asian mum loves to make soups. Soups are nutritious and they really warms your heart. Hope this Corn and Pork Rib Soup will warm yours too!

Preparation Time: 8 mins
Cooking Time: 10 mins
Waiting Time: 2-3 hours

Ingredients:
1 Carrot
1 Tomato
2 Sweet Corns
1 small bit of young ginger
1/2 kg Pork Ribs


Preparation:
1. Cut the tomato into wedges. (4 or 6 wedges, up to you)
2. Break the corns into 3 pieces.
3. Cut the carrots into little chunks.
4. Clean the ginger by getting rid of the skin and cut them in big pieces.




5. Prepare the pork by boiling a pot of water and boil the pork for 5 mins then drain.



6. Pour all the ingredients into the pot with 1.5 litres of water.



7. If you are like us, we like using Thermal Pots. This is an OEM brand which is cheaper. You can get Tiger or Le Gourmet brands which cost 3 or 4 times more, and yet work the same.

We boil the above for 5 mins and then turn it off and transfer the pot into the Thermal Pot. Wait for 2 or 3 hours.



8. When we are ready to serve, we take out the pot, boil it again for a few minutes and then serve. Add salt to your taste.



We usually prepare the soups on Saturday mornings around 9 AM. We will drink the soup at noon. We like using Thermal pots because we do not need to care about the fire.

If you realise, we use an induction cooker too! Induction cooker converts 80-90% of energy to heat, compare to other types of cooking methods (eg gas flame, hot plates) that usually only use 45% of the energy and the rest wasted.



For those interested:
Carrot: Daucus carota subsp. sativus
Domestic Pig: Sus scrofa domestica
Ginger: Zingiber officinale
Sweet Corn: Zea mays var. rugosa
Tomato: Solanum lycopersicum

11 comments:

mama bok said...

I never use ginger nor tomatoes.. gotta try that sometime. We get loads of corns in the summer.. but not this time of the year.

Anonymous said...

why do you boil and meat for 5 mins and drain?

You Cook I Eat said...

mama bok,

a bit of ginger gets rids of the strong meat smell ;-)

tomatoes add some natural sweet and sourish taste to it.


anonymous,

that is to get rid of the scum-mish thingy floating on top of soup. it also gets rid of smell of bloody from the meat.

when you try it, you will really be glad you pre-boil the meat then transfer it to the clean soup. it smells not at all pleasant.

Koala Bear said...

If I'm not wrong the scum-mish thingy is actually protein from the meat.

You Cook I Eat said...

koala bear,

but why do people always take off the scummish thingy then?

i wonder....

bunkerangs said...

"but why do people always take off the scummish thingy then?"

so that the soup will be clear and have the clean look instead of looking 'murky' either way, it tastes good scum or no scum :)

Get Prepared Stuff said...

Thanks for a great recipe! I would like to include this on a blog about thermal cooking if I may?: http://thermalcooker.wordpress.com

Anonymous said...

use chicken.
the soup will taste v sweet.
just chicken n corn.

yuki bear said...

hi, like to check wif u reg the thermal pots. u r usin the 5L thermal pot? the soup is for how many ppl? only use 1.5l of water? isit enough to boil it? how's the taste compare to slow cooker? I luv ur recipe n hope to get a thermal pot also.

Child Development said...

Awesome soup recipe!!!!

JT said...

Hi

Is it ok to prepare this in the cooker the night before and leave the soup in the cooker for 24hours?