Traditional Style Pork Soup [Bak Ngee Th'ng]

An all time favourite soup - pork pottage [rou geng] for the dinner table which is not difficult to prepare with only 2 main ingredients [pork and vegetables].  It can be prepared ahead of dinner time.  Apart from pork, fish fillets can also be used.

 

Ingredients

[serves 2-3]

150 gm pork meat [muscle meat] - cut thin slices,  marinate with:

1 tsp light soy sauce

1/4 tsp each of salt, msg and pepper

1 tsp sesame oil

4 tbsp sweet potato flour [can use tapioca flour and wheat starch 50:50]

100 gm cabbage - washed and cut shreds

750 ml water
some chopped spring onions

Seasoning For Soup

1 tsp light soy sauce

1/2 tsp each of salt
1/4 tsp pepper and msg

1 tsp sesame oil

 

 

 

 

1. Season meat slices with marinade for at least 20 minutes.  Toss marinated pork slices in flour.  Tip off excess flour and place on a plate.  Leave for 5-10 minutes.
2. Bring water to boil in a soup pot.  Drop in pork slices and let it cook for about 5 minutes [need not stir].  The pork slices will float to the top when cooked.  Use a serrated ladle to dish out pork slices and spread on a plate.  Leave to cool in a fridge [this will make the pork slices very chewy].
3. Add seasoning and adjust to taste.  Put in the cabbage to cook until soft.
4. Return the pork slices to soup.  Stir and serve garnish with spring onions.

 

 

I'm sharing this post with Muhibbah Malaysian Monday October 2012 hosted by Sharon at Test with Skewer

and  The Spanish Wok, TSK Butler Soup Kitchen Blogger Event October 2012.

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