Ingredients
-
Roasted pork (cut into bite size) -
600 grams
-
Roasted duck (cut into bite size) -
500 grams
-
Mustard green - 1 kilograms
-
Salted vegetables - 300 grams
-
Old ginger (crushed) - 100 grams
-
Red chili (whole) - 6
-
Lemongrass (crushed) - 6 stalks
-
Tamarind pulp (soaked) - 5 pieces
-
Chinese mushrooms (soaked) - 10
-
Garlic - 5 cloves
-
Water - 3 liters
Method
-
Cut vegetables into big pieces.
Separate stems and leaves.
-
Bring 3 liters of water to boil in
a deep pot.
-
Add ginger, lemongrass. mushrooms,
chilies, garlic, tamarind pulp and boil for 2 minutes to bring
out the flavor.
-
Add roasted pork, roasted duck
into the soup and cook with medium heat for 30 minutes. Add
vegetables stems and salted vegetables and continue to cook for
another 30 minutes.
-
Add vegetable leaves last to avoid
over cooked, continue to simmer for 30 minutes until meat and
vegetables are all soften.
-
Season with salt to taste and
serve hot.
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