Chinese Soup With Apples (2010-02-15)
We got a bag of apples from nextdoor neighbor after I brought her some souvenir from Hong Kong when we came back.
KL and I enjoy the occasional apple (like one in a few months!), but
we can never finish a bag before they go bad (that's why I always buy
apples one at a time). Apple is a fruit that we only eat when "in
the mood", without the "mood", we can be staring at a bowl-ful and
never want to peel one to eat.
The bag of five large apples are doomed in our apartment, so I
gathered some ingredients I had on hand and made a pot of Chinese long
soup (the kind that takes 2-3 hours to simmer) and it's pretty tasty
and
perfect for the cold weather. Because of the apples, the soup
will be
a little tart and best to be balanced out with some honey (because I
don't have
Chinese dried sweet dates).
Chinese Apple Soup (serves 2-3)
Ingredients: 2 large apples, 2 large carrots, 400 gm pork ribs,
1tbsp gogiberries, 3tbsp dried lily petals, tbsp dried almonds, 6 dried
Chinese apricots, 2 large Chinese dried dates, a small pieceof dried
tangerine peel
- Wash apples, quarter them and remove core, leave skin on.
- Wash and peel carrots, cut into large chunks.
- Blanch ribs in boiling water for 10 minutes, rinse and pat dry.
- Bring about 8 cups of water to boil, add all the ingredients, keep boiloing for 10 minutes, then simmer covered for 2.5 hours.
- Season with salt and sugar or honey. Strain the soup if
preferred.
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