"Kua Chai Siow Bak" Soup

  

When my Mum stays with me in Singapore, this dish is one she likes to cook as it's easy and delicious. It's called "Kua Chai Siow Bak" Soup, which translate to Chinese Mustard Cabbage with Roast Pork soup. Yummy. It taste sour (because of the tamarind) and bitter (because of the mustard cabbage). The lemongrass adds a unique fragrance to it as well. Don't you just love peranakan food that is just so variant in taste and smell? Yummy! Ingredient as per above shown.

Cooking Instruction:

1. Add oil to pan, add in garlic and fry till fragrance.
2. Add Chinese mustard cabbage and stir fry till cooked.

3. Transfer the cabbage into a pot. 

4. Smash up a stick of lemongrass and throw it into the pot.

5. Throw in the roast pork to cook till everything is slightly burned (you can skip the burning part if you like, I just like the fragrance of it).

6. Add one bowl of tamarind juice (Asam-ko), and let it boil for an hour.

7. Test taste it, it should taste sour and slightly bitter. If it's not sour, add more tamarind juice.

 

Ahhhh. nothing beats home cooked food :)

Ref:

Chinese Mustard Cabbage