Recipe – Old Cucumber Soup

0 0
Recipe – Old Cucumber Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 Old Cucumber approximately 800g
3L Water
10 Red Dates
400g Pork Ribs
6 Dried Oyster
30g Rock Sugar
8 Dried Scallops
a handful Wolfberries
to taste Salt
  • Medium

P1030722

Ever since I moved into the new house, I started to cook more. It’s honestly more expensive to cook as compared to eating out, especially when there are only two people in the house. But sometimes, we just crave for homecooked meals.

The first soup I made at home was Old Cucumber Soup(老黄瓜汤). I have made it more than three times on different pots. The first time was cooked in a glass pot over fire but we couldn’t cook too long because our stove fire is too big (even when I turned the knob to the smallest). The second time was over a slow cooker but it was undercook because I only prepared on the day itself so it turned out bland. Last week, I tried it again using the new pressure cooker we bought. It was not too bad, at least I don’t need too long to get my soup ready!

The husband has started to complain about me cooking too much old cucumber soup. But I just wanted to find the best way to cook it so that it’s efficient and tasty. Plus, old cucumber is good for the skin and helps prevent aging, so why not? With a humid weather like Singapore, this soup also helps to lower ‘heatiness’ in the body. Remember to add some salt in the end to season it!

Steps

1
Done

Blanch pork ribs in hot water and drain.

2
Done

Wash old cucumber and cut into 3-inch sections. Set aside.

3
Done

Soak red dates, wolfberries, anchovies, dried oysters and scallops and drain.

4
Done

Add all the ingredients and put in pressure cooker and cook for 1 hour. Season with salt and rock sugar.

5
Done

If no pressure cooker, put 3 litres of water into a pot and bring to boil. Add all ingredients and bring to boil. Turn to low heat, cover the pot and simmer for 3 hours.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

previous
Recipe – Chrysanthemum Drink with Red Dates and Wolfberries
next
Recipe – Mee Hoon Kueh

Add Your Comment