Recipe Double Boiled Spare Rib with Apple and Almond Soup by Chef Terence Fong

Double Boiled Spare Rib with Apple and Almond Soup 1

It was an awesome moment that I walked into Lai Cheng Yuen Chinese Restaurant at Grand Millennium Kuala Lumpur to try out Chef Terence Fong’s new dishes that night. I was lead to the room and the table setting was gorgeous. As soon as the guests were seated, we were served with a warm pot of delicious Double Boiled Spare Rib with Apple and Almond Soup. The taste was lovely, it was intensify and it was served warm and the way I like it. As soon as Chef Terence Fong came into the room I insisted of him to share his recipe with my reader and without hesitation he agreed and I had a pleasant surprise. The following is his recipe to share. I am sure his recipe can be prepared using the pressure cooker too.

Chef Terence Fong
Chef Terence Fong, Lai Ching Yuen Grand Millennium Kuala Lumpur

(2 servings)
1/2pc Washington apple (peeled, cored, cut into 4 quarters)
20g Pork rib
5g Nam Hang (Chinese almond / apricot kernel)
50g of chicken and pork stock (1lt water, 4pcs chicken feet, 150g old chicken, 100g pork, and simmer 1 hour)
5g of chicken seasoning powder
5g Chinese wine

For the Soup
1- Cut the pork rib into small pieces then boil it in water for about 5minutes
2- Strain the water away
3- Dispose in individual bowl (or your house use double boiler) the pork rib, the apple, the Nam Hang, the
Chicken stock, the chicken powder and the Chinese wine, then tightly plastic film, making sure it is
Properly air-tight.
4- Steam for 2 hours.
5- Serve

Double Boiled Spare Rib with Apple and Almond Soup

If you don’t want to eat your soup now, you can keep it for up to 3 days.
To do so, ensure the soup cool down in temperature, after steaming, and then place it into your fridge with tight cover.
Before eating, steam the soup again for about 15minutes, until hot for consumption.

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