‘ABC’ Soup
MALAYSIA
The ABC here isn’t an acronym for Apple, Beetroot, Chia, or any other hippie combination of ingredients you might be guessing. I’m not even really sure how the name came about, though some speculate that the Malaysian Chinese aunties’ pronunciation of A-nion, B-otato, and C-arrot gave this dish its name. I like to think it’s because this soup is as easy as ABC to make. The basis of this dish is very simple, and relies on just a few ingredients for their naturally sweet flavour: pork ribs, onions, carrots, tomatoes and potatoes.
Serves 4
- 300g free-range pork ribs
- 3 medium starchy potatoes
- 1 large yellow onion
- 2 large carrots
- 2 ripe tomatoes
- 1.5 litres water
- sea salt, or fish sauce, to taste
To serve
- fried garlic (optional, see here)
- Have your butcher cut the pork ribs into roughly 8cm long pieces. Blanch them in boiling water for 3 minutes, or until there is no more blood coming out, then drain and rinse. This will ensure a clearer broth later.
- Peel and chop the potatoes, onion and carrots into roughly even-sized large chunks. Cut the tomatoes into quarters.
- Place the blanched ribs and vegetables in a large pot with the water, and bring to the boil. Add a big pinch of sea salt, then cover and turn the heat down to low. Skim off any scum that floats to the surface. Let simmer for 45 minutes, or until the meat is tender.
- Check the seasoning, adding salt or fish sauce to taste. Divide the ribs and soup between bowls and finish with fried garlic, if using. Serve with plain steamed rice.
