Monday, May 18, 2009

Hakka Black Bean Soup

Black Bean Soup is a popular post natal "confinement" dish because it is high in protein and a variety of nutrients such as omega3, antioxidants, vitamins and minerals.. Please note that black beans are round and not the same as kidney beans used in Mexican cooking.

Black beans could be pre-fried in advance. Beans that are not soaked or fried before cooking tends to produce a strong bean taste and are not easily digestible.

Fry black beans in a heavy skillet or wok without oil in medium heat. Keep stirring to prevent the beans from burning. This could take about 30 minutes. Be patient and do not overheat the beans.

Parboil pork ribs or pig tail briefly in medium hot water. Do not let it overboil. Remove from heat and refresh with cold water.

In a large stock pot, submerge meat in cold water and bring to the boil. Add black beans and chicken stock. Continue boiling with the lid covered, checking that it does not overflow. When it is boiled, turn down the heat and continue to simmer for another 30 minutes. Add salt according to taste.

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