Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Sparerib Soup with Watercress and Dried Figs

Soups and Congees

Sparerib Soup with Watercress and Dried Figs
Ingredients:
1 pound watercress
1 Tablespoon coarse salt
6 dried white figs
4 teaspoons sweet almonds
4 teaspoons bitter almonds
1 pound spareribs
4 slices fresh ginger
salt to taste
Preparation:
1. Rinse the watercress and soak it in two quarts of water mixed with the salt for one hour, then rinse well under running water, and set aside.
2. Rinse the spare ribs, then pour two quarts of boiling water over them.
3. Bring three quarts of water to the boil, add all the ingredients and cook just below the boiling point for twenty minutes, then reduce the heat to simmer, and cook for two more hours. Remove all bones, add salt as needed, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720