Wednesday, October 13, 2010
Egg, Pork Trotter & Ginger in Chinese Sweet Vinegar
Lil' Marcus is one month old today.
SC mama has prepared this treat, which is normally consumed after delivery, and given away to family, friends and neighbors when they visit the baby.
This dish is believed to remove wind and cold from the mom's body, as well as promotes the uterus' shrinkage (uh huh~)...and since the vinegar dissolves the calcium from the pork trotter, the mother gets calcium from the soup.
It's not too difficult to make, but it does need a bit of love...
- hard boiled eggs (how many? It depends...do you like them? SC mama put in about 10)
- pork trotter (chopped)
- peeled ginger (again, she puts in quite a lot...about a huge pack of ginger, cut into large chunks)
- a couple bottles of Chinese sweet vinegar
Bring everything to boil, and simmer until the sweet vinegar's well absorbed by the ingredients. It can be kept for quite a while, it doesn't have to be refrigerated due to vinegar's preservative qualities, simply bring to boil once a week. I like consuming it hot, but weird SC likes it in room temperature (The idea of pork trotter in room temperature? Eeewww).
I disliked this dish at first but consumed it anyway considering the amount of love that went into it. After a while...I am loving the sweet & tangy soup, and the egg yolk which has absorbed all the flavors from the ginger and sweet vinegar.
Oh, PS. Wanna see what lil' Marcus is up to? Check it out here.