Bitter Gourd Soup
I have done another version of this soup previously and it is called Bitter Gourd and Pork Ribs Soup. In that version, I added a slice of dried octopus to which my wife complained that she did not like it that much. I thought initially that the flavours of the dried octopus would have sweetened the soup. I guess some people really like their soups basic.
Which is not a bad thing for the cook. It is already quite tedious to cook on demand as a routine, so cooking basic and simple is definitely something that I like. And it tastes better in an interesting way as well as the soups are not complex and is easily understood. Sometimes whenever I am eating out, I am guessing what actually went into the making of the soup. Great tasting soups should be singular in nature and if possible with a simple meat base to make the soup stronger in flavour.
1 whole Bitter Gourd (I usually like the larger size ones as my family loves bitter gourd)
250 grams Pork Ribs (my pork ribs are usually frozen when I cook them. There is no need to thaw the meat before cooking.)
1 tsp Sea Salt (for 1.8 litres of water)
1. Boil a kettle of water (about 1.8 litres). Wash and cut the bitter gourd into 1cm slices.
2. Place the pork ribs into the soup pot. Place the bitter gourd slices into the pot as the picture above. Add salt. Add the boiling water. Boil at high heat for 15 minutes.
3. Then place the pot into the thermal cooker for cooking either overnight so that you can make a bee hoon bitter gourd soup for breakfast or just as a soup accompaniment for dinner. Allow the thermal cooker to do its work for at least 8 to 10 hours. That’s it. Easy.