[Ingredients]
- 250g stomach, washed with salt and blanched; and repeated if needed till clean
- 200g pork ribs
- 3 cloves of garlic, smashed
- 3 ginger slices
- 1 stalk cilantro root - save leaves for garnishing
- 1-2tbsp white peppercorn, smashed
- 3 large dried scallop, soaked to soften
- 100g fried pork tendon, soaked to soften
- 800ml water
[Steps]
1. Par-boil stomach and pork ribs. Drain and set aside.
2. In a soup pot, add 1tsp pork lard or shallot oil over medium-low heat. Add garlic, ginger, cilantro root and peppercorns. Dry-fry till fragrant.
3. Add in stomach and pork ribs. Dry-fry till fragrant.
4. Add in water and bring to a simmer. Simmer for 40mins-1hr.
5. Add in tendon and simmer for another 20mins, or longer till everything is tender.
Adapted from @honeybeesweets.sg
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