Dried Cuttlefish Fish Ball Pork Soup™

English

Serves 10

Ingredients
Chicken drumlets – 20 each
Eggs – 3 each

Seasoning
Dried cuttlefish (whole) – 8 pieces
Pork spare/prime ribs – 2 kg
Fish ball – 20 each
Hard bean curd (daugua – cut cubes) – 3 pieces
Fried bean curd (small daopok – cut cubes) – 10 pieces

Sauces
Light sauce – 8 table spoons
Pepper – desired

Steps

1. Boil pork spare/prime ribs and dried cuttlefish for 2 hours in slow fire. De-oil from soup;
2. Add light sauce and all other ingredients and boil for 10 minutes.
3. Serve hot. Goes well with boiled rice, red-cut chili padi and with good quality sticky dark sauce.