Hi, this is me, Jun. Three years later, three babies later (they are little monkeys now as I typed). Many things have happened, less and less cooking, and I have ventured here and there. During that time I learned sewing, quilting, bag making and dress making – I can only sew baby clothes and my own and I am not going to write about the sewing . But as the boys (and girl) grow up, acquiring their title as a bunch of noisy toddlers, it is time to start the kitchen activity.
I have lost the old sites with all the recipes & images and I really do think it is time to cook and start documenting again. For those who have sought me out, please do know that I am forever grateful that you would remember me and my little cooking site and actually took time to write to me.
The soup would be perfect for those cold winter nights but no winter here. So this will have to do even in the hottest afternoon. It was scorching hot when we were preparing this. A huge jar of lychee iced tea was finished by the time it started boiling on the stove. For this I use store-bought roasted pork and store-bought preserved cabbage (kiam chay). It was slightly too spicy (I forgot to remove the chili – please don’t do this) for the children, but the father enjoyed the soup as we both love the succulent boiled roasted pig trotter and generous chunks of pork bellies and the preserved cabbage.
It calls for very simple ingredients, all of which can be purchased in Asian groceries. The main stars are roasted pork (we got trotters, bellies and meat) and whole preserved cabbage (this comes in fresh form, sold in bucket of salted water in Chinese groceries). The others are whole tomatoes, lemongrass, salam leaves, bulbs of garlic, shallots and chilies. We added too much of lemongrass and salam leaves, so I adjusted the recipe accordingly.
Mother thinks it is absolutely necessary to rinse the store-bought roasted pork with cold tap water, pat dry and refry them in alarmingly hot oil. If it was up to me, I would never do that. She fried them till slightly dried and blistered. I have to admit they looked mouth watering. But I am not sure the whole extra work of heating the oil, washing the extra wok and the danger of refrying cold fat meat with splattering oil everywhere really worth it.
Use a really heavy bottomed pot, filled with water and dump everything in the pot. Start cooking with high heat. No need to cover the pot.
When it boiled, turned down the heat to a simmer.
This took almost an hour. By that time, everything has turned into delicious mush. Season with salt, sugar and soy sauce. Remove the salam leaves (if using), lemongrass and chilies. If the soup is not sour enough, which can happen sometimes when the preserved cabbage is not as salty, a bit of preserved tamarind slices can be added into the soup.
Preserved Cabbage & Roast Pork Soup
Servings : 4
Preparation & cooking : 75 min
600 g preserved cabbage | kiam chay
500 g roast pork
1 bulb garlic
50 g shallots (10-12 pcs)
3 red chilies
1 stalk lemongrass
2 salam leaves (optional)
1 tbsp salt
3 tbsp sugar
1 tbsp soy sauce
Cut cabbage and roast pork into big chunks. Set aside
In a big pot, add cabbage, pork, garlic, shallots, chilies, tomatoes, lemongrass, salam leaves and water.
Cook over high heat till boiling, uncover.
Turn heat to a simmer, continue cooking for 1 hour.
Remove the chilies, salam leaves and lemongrass from the soup.
Serve hot with steamed rice.