- 1/2 kilo of pork (with bones as it adds flavor to the broth)
- 3 to 4 cloves of garlic (smashed and peeled)
- a handful of spinach (cut up)
- 3-4 tbsp fish sauce (Optional and I omitted this because I don’t like it)
- a bunch of string beans (cut into 2 inches or 1, all up to you)
- 1 medium sized tomato (sliced)
- 1 tbsp cooking oil
- 1 large onion (sliced)
- 1 large taro (peeled and diced)
- 1 medium sized horse radish (sliced)
- 1 medium sized eggplant (sliced)
- 5 Okra (Optional and I skipped this one too because I don’t like okra. At all.)
- 2 liters of water
- Salt to taste
- a couple of long chili to give the broth a little kick.
- 1 to 2 packs tamarind soup base mix (powdered) but you can also go Martha Stewart on this one and follow this tutorial on how to extract your own tamarind juice for your souring ingredient.
- What you need to do are the following:
- Heat oil and saute garlic and onion until onion turns translucent then add the tomatoes, cook until tomatoes are soft.
- Add pork and cook until outer part turns brown.
- Add fish sauce
- Add water and bring to a boil.
- Add long chili and simmer for about 30-45 minutes until pork is tender.
- Add taro, cook until soft, mash some of the taro with a fork to give the broth a thicker consistency.
- Add tamarind mix (or tamarind juice).
- Add eggplant and horse radish, simmer until cooked.
- Add spinach and let it simmer for 2-3 minutes more.
- Add salt or patis to taste.
- Serve hot and with a smile.
Source: Vanilla House Wife
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