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Apple Carrot Pork Soup(recipe by Singapore gal)
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singapore gal
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Location: Vancouver, Canada

PostPosted: Mon Apr 18, 2005 6:52 am    Post subject: Apple Carrot Pork Soup(recipe by Singapore gal) Reply with quote

According to my MIL, this cooling soup is good when the body is heaty. This is a soup which is my sons' favourite. Whenever I cook this, I have to cook extra rice as they will have 2nds and 3rd servings of soup with rice. What I have given here is agar agar proportions:

Ingredients
1 pound of salted pork shoulder/ribs/bones (see method below)
3-4 sticks of carrots
1 large red delicious apple
4 honey dates
2 large dried figs (if tiny ones then maybe use 4)
2 whole dried scallops
salt to taste
water

Method (salted pork)
1. rub 2 tsp of salt over pork and leave it overnight in fridge
2. if not using the next day, salted pork can be frozen after overnight in fridge

Method (soup)
1. put enough water in a pot to blanch the pork. this is to remove all dirt, blood and smell. When water boils, put pork in and boil for 2 mins. remove from pork from water. discard water.
2. put all ingredients (except salt) in a large pot, add enough water to cover all ingredients, estimate 5-6 cups of water
3. bring it to a boil, then lower heat to medium low and simmer for 2-4 hours. If water level reduces alot, then replace with more water. this low heat will ensure that the pork will be tender.
4. before serving, add salt to taste. as pork has been salted, may not need alot.
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Dewy
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PostPosted: Wed Apr 20, 2005 6:21 am    Post subject: Reply with quote

Mmmm, sounds good. Only thing we don't have salt pork here... could we use gammon shank instead?
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singapore gal
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PostPosted: Wed Apr 20, 2005 6:30 am    Post subject: Reply with quote

Dewy,

I have provided a recipe for salted pork. Basically it is fresh pork but cured overnight in fridge with salt. I don't know what is gammon shank but it may not taste the same.
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Smiley7473
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PostPosted: Wed Apr 20, 2005 1:03 pm    Post subject: Reply with quote

May I know what is figs?
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singapore gal
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PostPosted: Thu Apr 21, 2005 1:12 am    Post subject: Reply with quote

Smiley7473 wrote:
May I know what is figs?


On the left - honey dates. On the right - dried figs.



The figs shown here are large ones.
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singapore gal
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PostPosted: Thu Apr 21, 2005 1:31 am    Post subject: Reply with quote

Some tips for the ingredients:

1. adding more dates and figs will make the soup sweet so you can add more or less according to how sweet you like it.

2. when making salted pork, I always make lots. I will buy 5-6 pounds of pork ribs, get the butcher to slice in into half length wise for me. When I get home, I will divide them into 1 pound bags, cut them into individual pieces and add 2-3 teaspoon of salt, rub the salt into the pork and leave it to cure overnight in fridge. The next day, I will put them all into the freezer, labeled "salted pork ribs". These can now be used for congee and soups whenever I need them.

3. whenever you have powdery apples, you can use them for this soup. Buy the cheapest apples you can get 'cos by the time you finish cooking, the apples are mushy. Only use red apples.
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Jojong
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PostPosted: Thu Apr 21, 2005 9:41 am    Post subject: Reply with quote

singapore gal wrote:
Smiley7473 wrote:
May I know what is figs?


On the left - honey dates. On the right - dried figs.



The figs shown here are large ones.


Is figs = "wu hua guo"?
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singapore gal
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PostPosted: Thu Apr 21, 2005 9:57 am    Post subject: Reply with quote

Jojong wrote:
Is figs = "wu hua guo"?


Yes, you are right, Jojong.
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serendipity8
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PostPosted: Sat Dec 03, 2005 11:34 am    Post subject: Reply with quote

Hi Singapore gal,

Thanks for sharing this recipe. Loved it for it's clear ( cheng), light and the touch of sweetness from the apple which is so different from the usual chicken/ meat stock.

Made it twice so far. However, both times I did not get round to preparing the salted pork and would just marinade it with salt for about 30 mins before cooking.

I would like to know the purpose of the salted pork. Is it for that unique taste or does it helps with preventing/ reducing heatiness ? Do we need to rinse off the salt before cooking if it is salted overnight ?
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singapore gal
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PostPosted: Sat Dec 03, 2005 12:58 pm    Post subject: Reply with quote

Serendipity,

I don't think the salted pork reduces any heatiness, it just enhances the taste to the soup. I usually do not rinse off the salt as I always boil my pork bones in another pot of hot water for a few minutes to "wash" the dirt away before adding to the soup.

If you don't have time, don't bother salting the pork as non-salted pork will do the trick too.

Hope I helped making things clear. Very Happy
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PutuPiring
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PostPosted: Sun Dec 04, 2005 7:09 am    Post subject: Reply with quote

Hi Singapore gal. Are the figs from a Asian shop??? I put in Calymra figs and the soup got very sweet and very dark.
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singapore gal
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PostPosted: Sun Dec 04, 2005 7:22 am    Post subject: Reply with quote

Hi Putupiring,

I used any dried figs that I can get hold off. I am currently using Calimyrna Figs that I bought from Superstore and the sweetness for us is ok. You may wish to cut down the number of figs and honey dates used. The quantity that I specified above is for a huge pot of soup - at least 7 bowls of soup. So if you are making a smaller quantity, half the figs and dates.

Hope that helps.
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viv
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PostPosted: Sun Feb 19, 2006 1:10 pm    Post subject: This soup is fantastic Reply with quote

Hi Singapore Gal,

I've been looking at this recipe for a long time with intentions of making it. Finally bought dates and pork bones - and we always have apple and carrot in the fridge.

The soup is so light and hubby said "it hits the spot". Definately a keeper. Even thought I didnt have figs and scallops, it was excellent. I didnt have to add more salt with using the salt pork recipe.

Thanks for sharing - it sounds like a family recipe.
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singapore gal
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PostPosted: Sun Feb 19, 2006 1:51 pm    Post subject: Reply with quote

I'm glad you liked the soup. My boys love this soup, every time I make it I make double the quantity of rice I cook!! Also, you can try adding Asian Pears (Li) - substitute one apple for one pear - you'll get a different level of fragrance with the pear.
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Karrine
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PostPosted: Thu Mar 30, 2006 1:19 pm    Post subject: Reply with quote

I just bought the dried figs n honey dates n will be making this soup when I'm free. The figs I bought are quite small type.
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singapore gal
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PostPosted: Fri Mar 31, 2006 8:55 am    Post subject: Reply with quote

Karrine - small figs are also ok. You can try with 2 or 3 depending on how sweet you like your soup and it also depends on quantity of water. Let me know how the soup went when you make it.
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Karrine
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PostPosted: Fri Mar 31, 2006 9:15 am    Post subject: Reply with quote

sure thanks! i tried a fig yesterday after buying, it's quite nice & sweet. i will try this out the next time i cook. (i hardly cook at home)!
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Wendy Wong
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PostPosted: Sat Jun 17, 2006 8:17 pm    Post subject: Reply with quote

Hi singapore gal, do u blanch the pork before rubbing it with salt?
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singapore gal
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PostPosted: Mon Jun 19, 2006 12:31 pm    Post subject: Reply with quote

Wendy Wong wrote:
Hi singapore gal, do u blanch the pork before rubbing it with salt?


No I don't. In fact I don't even rinse it since I'll be par-boiling it before adding to the soup pot. But if you do want to rinse the pork, remember to dry it before rubbing the salt.
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iazzy
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PostPosted: Mon Jun 19, 2006 10:07 pm    Post subject: Reply with quote

I was wondering do u cut the apple up? Or u leave it whole removing only the stem?
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PostPosted: Tue Jun 20, 2006 12:35 am    Post subject: Reply with quote

Thks Very Happy
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singapore gal
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PostPosted: Tue Jun 20, 2006 1:49 am    Post subject: Reply with quote

iazzy wrote:
I was wondering do u cut the apple up? Or u leave it whole removing only the stem?


Iazzy - I would core and cut the apple, usually into 8 pieces. As for the skin, it is up to you. By the time, the soup is done, the apple is already quite mushy so it depends on how mushy you want it - the bigger the pieces, the less mushy but I find then the soup is less "sweet". Hope I'm making sense here Embarassed .
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singapore gal
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PostPosted: Tue Jun 20, 2006 1:50 am    Post subject: Reply with quote

Wendy Wong wrote:
Thks Very Happy


You're welcome, Wendy. Wink
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iazzy
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PostPosted: Tue Jun 20, 2006 2:53 pm    Post subject: Reply with quote

Are u suppose to eat the apples as well or just for the taste?
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singapore gal
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PostPosted: Thu Jun 22, 2006 7:06 am    Post subject: Reply with quote

iazzy wrote:
Are u suppose to eat the apples as well or just for the taste?


It is up to you. My hubby will eat all the ingredients used for this soup, while I will only take the liquid.
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