Kiam chai soup

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Asian cuisine

Quick and easy

“Kiam chai soup – also knowns as salted vegetable soup is one of the main dishes served during the eve of Peranakan wedding or during some praying rituals.”

This is a healthier take to making kiam chai soup. Mom would generally make this prior to exams as she thought it would make my brother and I smarter over night. She’d add extra gingko nut  and make sure we’d eat it as it is known to be brain food… Unfortuntely, we didn’t pass the exams back then, so that wasn’t much help.

You will need:

1 garlic clove
3 sour/pickled plum
2 asam
1 ginger
pork ribs
1 chicken stock
60ml brandy/cognac or chinese rice wine
1 packet of pickled vegetable
1 packet of gingko nut (optional)
handful of cherry tomatoes
White pepper
1 packet of firm tofu

Served with basmati rice
Sambal belacan
Fried ikan bilis/ anchovies

In a deep pan, fill water half way up and bring it to a boil on high heat. Add a garlic clove, peeled ginger, sour plum, asam, pork ribs along with the chicken stock, brandy and seasoning. Cover the pan with a lid for 25-30mins on medium to low heat. Skim any impurities. Drain then wash the salted pickle vegetable – add it into the soup with the cherry tomatoes, cubed tofu and gingko nut. Taste for extra seasoning. Serve right away with rice, sambal belacan,  ikan bilis, and fried fish.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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