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Singapore Kiam Huay Chye
Salted Vegetable Pork Rib Soup
A comforting and savory soup featuring tender pork ribs simmered with fermented salted mustard greens (kiam huay), creating a uniquely tangy and umami-rich broth. It's a classic home-style dish often enjoyed for its restorative properties.
🧂 सामग्री
- 500 g Pork ribs(cut into 2-inch pieces)
- 200 g Salted mustard greens (Kiam Huay)(rinsed and chopped)
- 5 pieces Dried shiitake mushrooms(soaked and sliced)
- 3 slices Ginger(about 1-inch thick)
- 3 cloves Garlic(smashed)
- 2 liters Water
- 1 tsp Salt(or to taste)
- 0.5 tsp White pepper(or to taste)
- 1 tbsp Optional: Goji berries
👨🍳 निर्देश
- 1
Blanch the pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water.
💡 पेशेवर सुझाव: This step ensures a cleaner broth. - 2
In a large pot, combine the blanched pork ribs, rinsed salted mustard greens, sliced shiitake mushrooms, ginger slices, and smashed garlic.
⏱️ 5 minutes - 3
Pour in the water and bring to a boil over high heat. Once boiling, skim off any scum that rises to the surface.
💡 पेशेवर सुझाव: Skimming helps to achieve a clearer soup. - 4
Reduce the heat to low, cover the pot, and simmer for at least 1 hour 30 minutes, or until the pork ribs are tender.
⏱️ 1 hour 30 minutes - 5
Add salt and white pepper to taste. If using, add goji berries in the last 15 minutes of simmering.
💡 पेशेवर सुझाव: Taste and adjust seasoning carefully as salted mustard greens can be salty. - 6
Serve hot, garnished with a little chopped spring onion if desired.
💡 पेशेवर सुझाव
- ✓Rinsing the salted mustard greens is crucial to control the saltiness of the soup. Adjust rinsing based on your preference.
- ✓Simmering for a longer period enhances the tenderness of the pork ribs and the depth of flavor in the broth.
- ✓If you prefer a richer soup, you can add a few pieces of dried anchovies or a small piece of dried tangerine peel during simmering.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Add a few dried scallops for an extra layer of seafood umami.
- For a spicier kick, add a dried chili pepper during simmering.
- Some variations include adding dried dates for a hint of sweetness.