1 kg pork ribs, cut into 5cm pieces
1 white radish
1 green radish
1 dried cuttlefish
8 red dates (stoned)
2 litres water
1 tbsp Maggi concentrated chicken stock
1 tsp salt
1 tsp light soya sauce
a dash of pepper
1. Scald pork ribs in boiling water. Rinse well and drain.
2. Peel and cut the radishes into pieces. Wash and cut cuttlefish into pieces.
3. Bring water to a boil. Add the concentrated chicken stock, pork ribs, cuttle fish and red dates. Let simmer over low heat for 1 hour.
4. Add carrot and white and green radish and let simmer for another hour. Add seasoning to taste.
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