Wednesday, October 11, 2006


If you've ever been to one of those H.K. Roast. Meat (Pork/Duck/Soy Chicken) joint overseas, you'll probably be served this soup.
It's the complimentary soup that comes with your order of roast meat rice. Does Green Cottage, B.B.Q. King or Golden Fang, ring a bell to anyone?


½ kg. Pork Bones

Dehydrated White Vegetable

½ doz. Cooked Ham (1" cube)

4 pcs. 3" Sugar Cane

6 pcs. Chinese Dates

Lotus Root (¼" thick slices)

Carrots (Large Chunks)

Boiled Hot Water

  1. Blanch the bones (Bak-Kut), rinse, and put into pot.
  2. Soak dehydrated white vegetable in water. When soft, cut into 2" length. Discard the hard stem.
  3. Cut ham into bite-size chunks (skin, fat and all).
  4. Wash and cut sugar cane into 3" length. The split down into quarters.
  5. Rinse dates.
  6. Peel lotus root and cut into 1/4" thick slices.
  7. Peel carrots and cut into chunks.
  8. Put all the above into pot. Pour hot water to cover. Simmer over low heat for 2 to 3 hours. Add salt to taste.
*Amount of bones, ham and carrots are a rough indication. The more, the tastier the soup is. Soup tastes better over time. In the restaurant, it simmers for the whole day.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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