While I was shopping for my Laksa ingredients, I spotted some fresh watercress. I love this soup and it is so easy to cook. Since, we normally take hearty breakfast when we are not at work, I decided to cook it for an easy lunch.
I love the fresh taste of watercress, so what i did was to separate the leaves and the fresh shoot first. Then I boil the stems with generous bunch of red dates and pork ribs. Again, I use the pressure cooker to cut short the time.
When ready to serve, I throw in the leaves and fresh shoot into the soup and just bring to boil. The stems are quite tasteless after the boil, and thus i don’t serve it.
(*the photo did not look good as I ran out of camera battery when I completed cooking and this is the pic taken under poor lighting when I reheated the soup at night).
Bryan loves this soup as well. So I separate some unsalted soup for him, throw in a generous bunch of chopped watercress leaves and cooked some mee sua in it. He polished the plate clean .
Hubb and I like to eat the pork ribs too. So I rub some salt, pepper and flour on it before throwing it into the boiling pot. This results in the ribs being still tender and after the boil. And I made some dipping sauce using oyster sauce + sambal udang + some chili (you can see that I am trying to finish my sambal udang). Yummy and easy!