Dried Seafood Soup With Tai Tow Choy 大头菜汤
Recipe source : Doris Choo from Sumptuous Flavours
This is an old recipe, a long forgotten family recipe. This is basically a country-style soup using predominantly dried seafood and pork to slowly simmer over a slow fire. It would be even better if this is slowly simmered in a clay pot over an old-fashioned charcoal stove. Alas, charcoal stove are no longer in use. It was a bygone era. However, to this day, I strongly believe that food seemed to taste better when cooked over a slow charcoal flame!
650g pork shoulder, leave it whole
60g tai tow choy
35g sea conch, soaked until soft
50g dried conpoy
6 red dates, pitted
50g dried shitake mushrooms, soaked until soft and remove stems
3 litres water
Top left : conpoy or scallops. Bottom left : red dates.
Centre : tai tow choy
Top right : sea conch
1. Bring water to a boil in a large pot.
2. When water boils, add everything into the pot and bring to a boil again.
3. Reduce flame to small and let it simmer for one to one and half hours, depending on preference whether you want the pork to be firm or tender.
4. Remove the pork shoulder and the tai tow choy and cut into bite-sized pieces.
5. Serve immediately.
Full of natural goodness!