Old-fashioned Asian Corn Soup with pork ribs and carrots

Hello! getting my cooking momentum up again…
Forced to cook in a way.. When the Lord says, “No work, no eat” he also meant, “If you shall not cook, you shall not eat.”

corn soup traditional asian

corn soup traditional asian

Oh well, cooking is a pleasure. I always get such satisfaction when my food turns out edible and taste like it should.

So, recently I stole another recipe from Mummy’s encyclopedia of delicious asian food shaped like a mother’s brain *wink*, I emailed her and printed her instructions out.

Next to her sheet of sacred words, now already smudged with wet thumbprints and lined with creases, the following ingredients are prepared and ready for the launch.
-Pork ribs
-carrots, sliced into cylinders
-corn itself
-2 garlic, whole
-and the magic ingredient, soy beans

This is one of those dishes that takes more than just throwing everything in and stir-fry up a dish. This one takes a long time to boil… to marinate… to nurture… in the pot.

First we throw in the pork ribs, and like magic, bubbles start to form at the surface… mummy’s words read in my mind… “Scoop up the bubbles and throw away”.

Then we add in the soy beans and corn. Now this is the time to work them a little. Let them enjoy a hot bath in the pot and when they are ready, their aroma will draw you. This one works for an hour. Do not even try to cut their hours, because their flavor simply wont come out. In fact if you can, work them longer than an hour and your taste-buds will be richly rewarded.

Beware though, the water evaporates fast if you don’t cover the pot. Do check it often. And feel free to add water. The flavor does not go off because the flavor will just keep coming out as long as you keep the corn and beans boiling.

What can I say about the magic ingredient, soy beans? Every dish has one, and this magic ingredient, slightly matching in taste to how a corn taste like, works so beneficially and collaboratively with the flavor of corn that I can only say it’s like a good subordinate to a boss.

After an hour, add in the carrots and salt. Carrots are hard and require long boiling, therefore it gives the corn and beans more chance for their flavor to escape.

Lastly, use the carrots as a checkpoint. If the carrots are soft already, the dish is ready to be served.


corn soup with chili in soy sauce

corn soup with chili in soy sauce

Pork ribs with chili! Not just any chili, its chili dipped in soy sauce. Salty and spicy. YUMMMY!

corn soup traditional asian

corn soup traditional asian

Oh another thing, ingredients left overnight (especially the beans) are especially sweet the next day! So don’t throw them away!


3 responses to this post.

  1. Posted by yunbi on September 9, 2008 at 9:59 am

    haa… think u are very happy cooking over there huh…

  2. Posted by crazy-over-corns on September 17, 2008 at 1:44 pm

    Love your soups! MORE CORN CORN CORN please!

  3. Sorry but in your post didn’t mention about the garlic. But in ingredients there is garlic. So is it need to add?

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