Around now is the corn season. In China we usually eat corn kernels, boiled or on a barbecue, and sometimes in a soup. With this recipe I want to show everyone that well known food products can be prepared in an entirely different way. You might find it unusual to boil spare ribs, but just try it! Today I will cook a full meal: soup with spare ribs and fresh corn, and with that fried noodles and leek. The soup is clear but very nutricious, and the noodles are quite filling. Above all, it is fun to eat!
- First cut the spare ribs. Then bring water to the boil in a large soup pan and add the fresh ginger. Then boil the spare ribs for 1 hour on a low fire. If foam appears, scoop it off using a soup spoon
- Cut the corn into slices of about 4 cm thick
- After 1 hour of boiling, add the corn to the soup, and boil for another half hour
- Add a pinch of salt to taste
That’s all! Garnish with cut chives or coriander
Fried noodles wit leek:
This dish originates from the Shanghai area, in south eastern China.
What I like most of this dish is that it is so easy to cook, and that it combines very well with almost any other dish. It isn’t like the usual noodles or noodle soup that most people know, because of the dark soy sauce, which makes the dish taste more salty and full flavoured
- Bring water to the boil, and boil the noodles. In the meantime, cut the leek into small slices of 4 to 5 cm long
- When the noodles are cooked, drain and wash them under the running tap (with cold water) Put aside
- Heat 2 tablespoons of oil in a baking pan or wok (be generous with the oil) and fry the leek for a short time. Add some dark soy sauce and lower the fire. Stir well and fry for 2 minutes
- Then add the boiled noodles and stir well. I use chopsticks for this, but if you can’t use them then carefully use a fork or wooden spoon (or two)
- Now turn to high fire and stir fry the noodles, and after one minute add the light soy sauce. Stir fry 2 more minutes