| ASIA
KITCHEN: Mrs.
Lau’s Easy Meals |
Corn, Carrot and Pork Soup
___________________________________________________________________________________________
By Sylvia Davidson | Published Dec 2007
Ingredients
(serves 4-6):
| 1 ½ lb |
Pork Neck Bones |
| 8 |
Whole corn, washed
and cut into large segments
|
| 4 |
Carrots, washed, deskinned
and chopped into large chunks |
| 4 oz |
Dried Polyg Onatum (玉竹) |
Directions:
-
Boil a pot of water till it boils. Put pork into
boiling hot water. Cook for 5 minutes.
-
Remove and drain dry.
-
Bring 4 quarts of water to boil.
-
Put all the ingredients in.
-
Boil soup at medium heat for 1 ½ hours.
-
Add salt to taste
Mrs. Lau’s profile:
Mrs. Lau was born in Hong Kong.She moved to Orlando in 1997.
Since she lives with her American son-in-law, she has to cook
dishes that appeal to both Chinese and American tastes. This
recipe is one of her son-in-law’s favorites. If you are interested
in seeing more of her easy meals, please send us an email.
Editor’s note: You can purchase most of the ingredients from
Asian grocery store such as the 1st Oriental Supermarket and
MD Supermarket.
|
|
