Pickled cabbage soup boiled with pork ribs. This is not well known by Farang but it is common dish in Chinese family and Chinese restaurant. Variation due to the pickled cabbage has been done. In Thailand we add some chillies to spicy them or have the soup with chillies in vinegar.
You can buy pickled cabbage in a can from any oriental supermarket. Thai famous brand are "UFC", "Pigeon" Look carefully if you don't like chillies.
Boil water and add salted water from the pickled cabbage can which will make soup tasty!
Add chicken stock or ready made chicken cube 'Kanor'.
Chop cabbage into small pieces and add to boiled water.
Add ribs or chicken slice or pork as you like.
Clear the foamy thing that rising up to the boiled water.
Turn the heat low. Leave about 30 min until cabbage texture turn soft.
Secret for better taste: Make today, keep in the fridge and eat tomorrow (reheat again).
Thai name: Tom See Krong Moo Pak Kard Dong
I usually don't tell the specific amounts of the ingredients of each recipes. Because it is better to estimate and taste and trial for the best to your tongue. There is no such precise measurement to make you a good cook! But you can try search internet for the rough idea about how much you need for the ingredients.
ReplyDeleteHere I try to add little tricks or secrets or how to.