Chap Chye T'ng (Clear Mix Vegetable Soup)

Another refreshing soup for another hot humid day. The title speaks all, vegetable, vegetable and more vegetables! Soup base is pork shoulder and fried cuttlefish boiled in a stock pot with a piece of ginger and some crushed peppercorns. Simmer on slow heat till pork shoulder is tender (approx. 1 hour). Fish it out and set aside to cool. Will be used as soup meat later. 2 litres filtered water 400 pork shoulder (whole piece) 2 small dried cuttlefish (washed and scalded with hot water) 1 inch ginger (smashed) 1/2 tsp peppercorns (crushed)

1 medium size carrot (sliced into a flowers) 300 gm yambean (sengkuang) sliced into squares 6 dried shiitake mushrooms (soaked and quartered) 300 gm cabbage (torn into small pieces)

When soup is ready, add carrots and mushrooms and boil for 5 minutes before adding the yambean and cabbage. Salt to taste. Sliced some soup meat and serve together with the vegetables. Drizzle some garlic oil before serving.

Note : As for the garlic oil, heat olive oil in a pan and pour in some chopped garlic. Saute garlic until aromatic and slightly brown. Set aside to cool and can be used as garnish in soups, congee, blanche vegetables, steam fish, etc.