© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: asiarecipe.com
Servings: 4-5 persons
Time: 30 minutes prep, 2 to 3 hours cooking
6 to 8 boiled eggs, peeled
1 ½ to 2 pounds pork, cut into chunky cubes
salt and pepper
1 to 1 ½ cups sugar
bamboo shoots, rectangular, squarely sliced thin
The main feature of this dish is the soup itself. So keep in mind that you shouldn't feel shy when I say season to taste. Some people like their sweet soup really sweet, some not so sweet. Remember it takes a little tweaking to get this to taste just right. Enjoy, I did!
Bring about 3-4 cups of water to a roaring boil. Add enough soy sauce to make a dark brown color. Add a couple dashes of pepper. Add a dash of salt. Add sugar until sweet (the soup, not you!). Add enough fish sauce to taste (usu about 1.4 cup). Add about 5-7 tbps of soy sauce.
At this point you should be smelling a very beautifull smell. The soup should taste sweet, but not so sweet you can't taste the tinge of fish sauce you added. Add the boiled eggs to the soup, let boil for about 15 minutes then add the cubed pork. Add Bamboo slices to soup and let boil on medium for about 30 minutes. You should notice that the eggs are taking up a shiny delicatable brown color. The soup should smell slightly different. When eggs are a nice brown color, the soup is ready to serve.
It is strongly recommended that you let the soup simmer on a low heat for about 2-3 hours. The eggs and pork will absorb the flavor better. The soup will taste sweeter and more tasty because of the water that has evaporated. Serve with a plate of hot steamy rice. Use laddle to cover rice with soup sauce.