Tu Kar Kiam Chai T’ng (Trotter and Salted Mustard Soup) 猪脚咸菜汤

Tu Kar Kiam Chai T’ng (Trotter and Salted Mustard Soup) 猪脚咸菜汤

Tu Kar Kiam Chai T’ng (Trotter and Salted Mustard Soup) 猪脚咸菜汤

Ingredients:

1 small Trotter (about 800g-1kg), cut into chunks

300g Salted Mustard, cut into large pieces and washed *

4slices Ginger

3 Wet Plums

1/2tbsp White Peppercorns, crushed lightly

2pieces Assam Keping

1500ml Water

Salt and Sugar to taste

Method:

1. Bring a pot of water to boil and put in the trotter. Allow to boil for about 5 minutes until scum rises to the surface. Remove trotter and rinse well.

2. Place the cleaned trotter into a pot and pour in 1500ml water. Add in the rest of the ingredients and bring to boil. Lower the heat and simmer until the trotter is tender.

3. Adjust the soup to taste, adding salt and sugar as desired.

*Note: Taste the salted mustard, if it is too salty, soak it in water for an hour to draw out the salt before using.

Recipe from: Penang Ma Ma Authentic Home Cooking

Tu Kar Kiam Chai T’ng (Trotter and Salted Mustard Soup) 猪脚咸菜汤

from joycelynpang.blogspot.ca