This is supposedly a Cantonese kind of soup and I first tasted it while my Dad was still working at SATs Cargo, they have a staff canteen and one of the stall owner was manned by a lady who cooked these wonderful soup that my Dad would buy back to let us taste. This was the soup that I fell in love with because of the deep flavor of the dried bak choy and we attempted to cook it once and only once in Singapore because we failed to recreate it. I think it was because we didn't soak the dried vegetable before cooking it.
So, this time round I googled around for the right method of cooking and decided to soak it with boiling water for about 4 hours. The result is that while the vegetable was soft enough after 1.5 hours of simmering, it somehow lacks the taste. Next time I cook this, I will try soaking it overnight in cold water instead to preserve the taste of it.
300g pork ribs, blanched
7 stalks of dried bak choy
2 preserved dates (mi zao)
4 dried dates
salt to taste
- Soak the dried bak choy in water overnight, wash thoroughly to remove any dirt, dry and cut into 1.5 inch pieces.
- Blanched the pork ribs in hot water to remove the scum. Return the ribs to a pot of hot water to boil.
- When the water is boiling, add the re-hydrated vegetable, both types of dates to the soup, turn down the heat to simmer for 1.5 hours.
- Add salt to taste before serving, the bak choy should be nice and tender. You can drink it on its own or go with rice.