Suan-Lat Tang (Sourish & Spicy Soup)

Another PiggyBeng's favourite... :P

I used to boil this soup very often as I like the sourish and spicy taste of the Sze Chuan vegetable (a type of preserved mustard head, normally from China). There are many versions but I like this version better as I put in alot more vegetables to sweeten the soup. So if you are craving for some sourish and spicy stuff... try this soup. It taste extra good on a rainy day!

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Ingredients

• 2 medium sized Sze Chuan Vegetable (sliced to 5mm thickness)


• 400g Pork ribs (an also use chicken)


• 2 sticks Carrots (cubed)


• 3 medium sized Tomatoes


• 3-4 litre of Water


• 2pcs Soft tofu


• 1/2 tsp Peppercorns (more if you like it to be more spicy)


• Shallots (optional)

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Methods

1. Boil water till boiling, add in pork ribs and let boil for 2 minutes.


2. Add in sliced Sze Chuan vegetable and let it boil for another few minutes then add in the cubed carrots, shallots and crushed peppercorns boil for an hour on low fire.


3. Cut tomatoes into four sides, seeds removed and add into soup and cook for another hour.


4. When about to turn off fire, put in the cut soft tofu and let it boil for 5-10 minutes.