Monday, August 31, 2015
Sharksfin melon pork rib soup | 鱼翅瓜排骨炖汤
1 sharksfin melon, 1.1kg before removing skin and seeds, chopped into large pieces
2 corn cobs, chopped into thirds each
1 medium carrot, peeled and chopped
1 handful of wolfberries
6 red dates
600g pork ribs, blanched
5 small sized dried cuttlefish
1 tablespoon of salt, to taste
3L of water
I bought half a sharksfin melon. Cut the half into four slices (I find that it's easier to remove the rind this way). Use a spoon to remove the seeds before cutting up the melon into big chunks.
Boil a pot of water and when it comes to a boil, blanch the pork ribs then drain the pork ribs.
Add 3L of water into a soup pot, put in the pork ribs, melon, carrot, dried cuttlefish, handful of wolfberries and red dates.
Bring this to a fierce boil. Then add one tablespoon of salt (or to taste).
Let it simmer till it starts to bubble again then turn off the flame.
Bring it to a fierce boil again before serving. (I cooked this at mid day so that there's always time for a second boil before dinner comes around :))
I'll try it again with a whole chicken the next time round just to see if there's a difference. :)
From our kitchen to yours,