Recipe Philips Pressure Cooked Watercress Soup with Pork Ribs Dried Longan and Red Dates

Pressure Cooked Watreress Soup with Red Dates and Dried Longan
Watercress, Red Dates & Dried Longan

I love making simple Chinese soup such as like this one, watercress soup with chunk of pork ribs. a small handful of dried longan and red dates. Watercress in cool, sweet and pungent. I love having watercress as it is found at any morning wet market and its easy to get hold and not very expensive. A big handful bunch just cost me about RM4.00, and its plenty to make a bowls of soup for three to four people like my own household. This soup has fabulous remedies as such, it promotes vital fluids to lubricate the lungs and relieve cough. Watercress also had been found to be the new miracle food with anti-cancer properties.

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As for dried longan, it contains of vitamin A, B and C, glucose and sucrose. The beauty of longan it support if weight gain, improves the immune system and has anti-bacterial, anti-cancer and anti-hormone functions. As for red dates, it help to stimulate the production of white blood cells – which improves immunity and protects the liver. It is also believed that it also suppress cancer-causing cells and reduce cholesterol.

Watercress Soup Pressure Cooked

Ingredients
300gm Watercress (picked the younger stems)
350gm Pork Ribs (for soup)
20gm Dried Longan
40gm Red Dates
1/2teaspoon of salt
1.5litre Water

Method
Picked the Watercress, discard the older stem and wash.
Rinse the pork rib and poached it a minute or two over boiling hot water to draw out the impurities.
Wash the red dates and dried longan
Then place all the ingredients into the pressure cooker bowl
Set 50mins KPT (I usually pick the beef button instead of soup on my Philips Pressure Cooker)
Once pressure cooked done, add in salt.

I love the taste of this soup, simple and easy to make, not complicated at all. Having a bowl of soup a day can be so nutritious . . . that what every mother’s advice even we are not eating a home cooked dinner. . . . . . . Sidney Kan

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