Kiam Chye Terh Kut (Pork Ribs & Salted Cabbage Soup)

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This is one of our favorite soup in our family. I cooked this soup for this auspicious day is to honor my late dad’s. Kiam Chye (in Teochew dialect for Salted Vegetables) is one of Teochew Clans traditional dish. Not all Chinese will cook this soup in their household. I hope you will enjoy this soup as we do. 

12 oz Kiam Chye (Salted cabbage) and cut into bite size
1½ pound baby pork ribs, washed and trimmed off excess fat, chopped into bite size
1 large tomato, quartered
1 whole preserved salted plum
2 cup chicken broth
½ gallon water
2 tablespoons light soy sauce
2 slices ginger, peeled
½ teaspoon ground white pepper
1 sprig cilantro (Chinese parsley), chopped
Salt to taste

In a medium pot with some water and bring to a boil over medium high heat. Add the baby pork ribs and cook for about 3 minutes. Remove from heat and drained off the water. Set aside.

In a pressure cooker (my favorite piece of cookware – I like cooking any meats in the pressure cooker because it helps to save cooking time and the meat tends to cook faster and more tender) add 2 cups chicken broth and bring to a boil. Add the blanched baby pork ribs. Covered and cooking for about 20 minutes on medium heat (Follow the manufacturer’s instructions carefully while using the pressure cooker).

Use a soup pot and add water and bring to a boil over medium high heat and add in the baby pork ribs and stir it until well combined. Add in the salted cabbage (vegetables), salted plum, quartered tomatoes and ginger, reduce heat to low. Covered and let it simmers until the vegetables and pork ribs are tender. Season with light soy sauce and ground white pepper and give a good stir. Check the seasoning once again…if needed, add more salt. Sprinkle chopped cilantro on top of the soup and serve.

This entry was posted in Chinese Recipes, Peranakan (Nyonya), Soups, South-East Asian Goodies, Teochew Cuisine and tagged , , , , , . Bookmark the permalink.

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