WIN­TER MELON PORK BONE SOUP

Epicure - - AT HOME WITH -

Serves 8

Prep time 20 min­utes Cook­ing time 2 hours

• 14 cups wa­ter

• 4–5 big pork bones

• 3 half-inch thick knobs of gin­ger

• 1½ inch thick round slices of win­ter melon • 15 dried shrimps

• 10 straw mush­rooms

• salt to taste » Boil the wa­ter in large pot. Rinse pork bones and drop them in boil­ing wa­ter. Boil for 10 min­utes. Turn off heat, re­move bones to plate and strain stock a few times un­til clear. Put bones, gin­ger and stock back in pot and boil an­other 20 min­utes.

» Mean­while, slice off the rind of the win­ter melon, re­move cen­ter pulp and seeds and slice into ½ inch thick slices. Rinse dried shrimps. Wash straw mush­rooms and slice into 1/8 inch thick slices.

» Skim any foam off the top of the soup. Add mel­ons, mush­rooms and dried shrimps to soup. When soup boils, turn heat to medium low and cook cov­ered for 1 hour.

» When time is up, add salt to taste, if nec­es­sary.

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