TIM SOUP

Serves 6–8

This soup made from black beans and pork bones is traditionally prepared on New Year’s Day within the Eurasian community. I have always enjoyed having this soup for lunch on the first day of the year for as long as I can remember. The Peranakans also have a similar soup in their repertoire, but their version of this dish is prepared using duck and is known as itek tim.

Cooking oil 2 Tbsp
Garlic 5 cloves, peeled and chopped
Pork ribs 500 g (1 lb 1½ oz)
Light soy sauce 2 Tbsp
Chicken stock cubes 2
Ground white pepper 1 Tbsp
Sour plums 2

Black beans 200 g (7 oz), soaked in hot water
for 1 hour, then skinned

Water 1.5 litres (48 fl oz / 6 cups)

Salted vegetable (kiam chye) 200 g (7 oz),
cut into bite-size pieces

Tomatoes 2, cut into quarters

Garnish

Spring onion (scallion) 1, cut into
short lengths

Local celery 1 sprig, cut into
short lengths

1.   Heat oil in a pot and fry garlic and pork ribs until garlic starts to brown.

2.   Add soy sauce, chicken stock cubes and pepper. Mix well and add sour plums,
skinned black beans and water. Let soup simmer until pork is tender.

3.   Add salted vegetable and tomatoes and allow soup to return to the boil.
When soup starts to boil, remove from heat.

4.   Serve hot, garnished with spring onion and coriander.

NOTE

•  If desired, 2 whole garlic bulbs can be added to the soup together with the pork bones.
When the garlic bulbs start to soften, it is an indicator that the pork is almost ready.

56

EURASIAN HERITAGE

Cooking