Ingredients (for 2-4 pax):
1. 1x medium-large white radish 白蘿蔔
2. ~250g Spare Rib (1 pack from supermarket) 排骨
3. 2x big dried scallop (or ~1 tablespoon of mini dried scallop) 乾貝/瑤柱
4. ~1 tablespoon of mixed almonds 南北杏
5. 2 slices of old ginger 老薑片
#3 is a secret ingredient that can make the soup much tastier.
Optional ingredients include:
6. 1x dried date 蜜棗
7. 1-2 pieces of dried orange peel 陳皮
I am okay omitting #6 for this soup. #7 is also optional, as not everyone likes it and good ones are not easily available.
#1/#2/#5 can usually be found in supermarkets, #3/#4/#6 can usually be found in usual neighborhood Chinese medicine/dried foodstuff shops. #3 - for good quality ones, may need to go to e.g. Albert market in Bugis to hunt.
Instructions:
Day 0 (Evening before)
1. Peel the white radish and cut it into matchbox-sized pieces. Make the ginger slices.
2. Wash dried scallop and almonds (and dried date/orange peel, if using).
3. Place these ingredients in the fridge until ready to cook.
Day 1:
1. Boil pork ribs in boiling water for ~3-5 minutes to get rid of the unwanted blood
2. Remove pork ribs from boiling water, wash them clean
3. Put all ingredients together in the soup pot, bring to a boil in 2.5-3 large bowls of water (use those large bowls for noodle soup)
4. Once soup is boiling, bring down the fire to a simmer
5. Let simmer for 2 hours (if to be consumed immediately), or let simmer until you have to leave for work
6. Place soup pot into the outer sheath of a thermal cooker, or use a slow cooker to continue cooking right before going to work. Skip to Day 1b if soup has been simmered for 2 hours and is to be consumed immediately.
Day 1b.
1. When ready for dinner, put in salt to taste (~1-2 teaspoons)
2. Bring soup to a boil and simmer for ~15 minutes after removing from slow/thermal cooker.
3. Ready to serve!
