Thursday, March 17, 2011

冬瓜排骨燉蛤蜊/Winter Melon, Pork Rib and Clam Soup

This Winter Melon, Pork Rib and Clam Soup is super delicious!  It combines vegetable/fruit, meat and seafood.  The winter melon is so soft, tender and juicy after 2 hours of slow-cooking.  I had one big bowl of winter melon!  My husband's favorite are the clams.  They absorb all the good flavor from the winter melon and pork rib.  This soup is very easy to make, just like any other slow-cooked Chinese soup this soup can be stored at room temperature for up to 3 days.  Just make sure to boil it for a few minutes before eating or every 24 hour period.


Ingredients:

  • 1 lb fresh clams
  • 1 lb chopped pork ribs
  • 1½ lb winter melon
  • 1 oz sliced ginger
  • 1 tsp cooking wine
  • 1 tsp salt
  • 2 liter water

Directions:

  1. Cut the winter melon into small cubes.  Leave the skin on as this will keep the winter melon firm while slow-cooking.
  2. In a large soup pot, add ribs, winter melon, ginger and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 2 hours then add clams and cooking wine.  Cook for half an hour, add salt.  Now you are done!