Ma-Kut (pork-bone) soup is a favourite soup of ours. It is a frequent visitor to our dinner table.
My mother makes ma-kut soup once a week. Usually she sticks with the simple combination of radish and ma-kut. This time, she added watercress instead of radish. Not knowing what to do with these Shanghai bokchoy, and deciding against sauteeing it, because of, well, you know, LAZINESS, I just dumped the bokchoy in the pot with the pork bone soup.
The result was still delicious. I also love pork bone soup in various forms, but this watercress and Shanghai bokchoy version is one of my favourites.
This is a VERY SIMPLE dish with only 3 ingredients, not counting the water and seasoning: pork bones (we usually get the neckbones), watercress, and Shanghai bokchoy.
Blanch the pork bones first by dumping them in boiling water to get rid of the impurities.
Put them in the pot with new water, boil, and simmer. It usually takes about 3 hours to extract the flavour from the pork bones.
When you add the vegetables depends on how soft and cooked you want the vegetables to be. For daikon radish, you need to add it earlier as it takes longer to cook. For green vegetables like watercress or Shanghai bokchoy, it is better to add them later as they lose their green-ness when in the soup too long.
That is all. A very, very simple dish, but very, very comforting. The children like this soup very, very much.
Mama's Silkie Chicken ("Dyong Kwe")
Mama's Philippine-style Fruit Salad
Mama's Cilantro Beef Shin
Mama's Black Peppercorn Shortribs
Mama's Fish Head Soup
Mama's Giniling, v4 and v5
Mama's Ampalaya (Bitter Melon)
Ma-Kut (Pork Bone) Soup
Tuesday, April 08, 2008