Grandma would make this mean soup, every time she’s expecting us. It’s her way of showing love, and I believe like many other Asian families it’s a way, to show the unspoken care and love among family members.
Just the smell of it, reminds me of the journey back home.
Well, this is my very first time making the soup. No joke here, cleaning the stomach does take a lot of perseverance. Really.
Unpleasant sights and weird smell is just synonymous.
Well, the lady boss ‘sales talk’ me to buy one when I was getting my regular supply of meat. “aiya lengchai, it's very easy to clean it one”
Plus my 10 minutes over the phone instructions from my mum, I nailed it.
“Scrub with tapioca starch, massage in and out, exfoliate it with salt, wash off, boil it in hot water, take it out scrape the membranes and fats, boil again, repeat and finally cut it to bite sizes.” and one hour spent just to do so.
A chicken + pork ribs stock, a whole garlic, a handful of crushed white pepper, all thrown into the crockery pot and cook for the next 6-8 hours.
So the simple lunch comes with a simple side vegetable pairing. Finely shredded cabbage, carrots and black fungus ‘wood’s ear?!’ all stir fry with a dash of chopped garlic and ginger and infused with soy sauce and oyster sauce. A pinch of salt and dash of pepper. 4-6 minutes cooking time max.
And since I’ve got extra tiramisu ingredients, why not making more of it for desserts. Oh, my sinful weekend.