I always longing for this homemade soup using fresh and dried Pak Choy. It had been with my family kitchen for years and as I moved out and stayed abroad and also now in Kuala Lumpur I seldom faced with it. I would say it had become such a luxurious bowl of goodness. I am sure you might come across this Cantonese style soup at some eatery but it was always done thin. But I am glad I had the time yesterday to prep this soup.
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The dried Pak Choy seemed to be very strong in flavour and came a smoky smell plus a deep brown soupy in colour when soaked over water. The rest of the ingredients were simple to sort out. Here instead of using dried octopus, I had use a sort of dried seafood that I bought from the Chinese dry seafood shop specially caters for making a good soup.
1/2packet Dried Pak Choy (soaked and rinsed with water overnight and change it frequently till the water become light in colour)
200gm Fresh Pak Choy (wash and cut within an inch)
200gm Pork Rib (can be replaced with chicken)
1piece Dried Sea Snail (it flourish the soup with fresh sweetness)
15gm Red Dates
3 Soup Bowl of Water
a pinch of Salt for tasting
Place all the ingredients into the Philips Pressure Pot.
Add in the water.
Close the cover and pressure cook for 40mins KPT.
Once ready add in the salt for tasting.
I just love this soup and had been within my family kitchen for years, it is simple to make and taste just terrific! . . . . Sidney Kan