Sweet Corn Pork Ribs Soup
It’s cool weather in Singapore (which is rarer than the blue moon here) with average daily temperatures of 22-24°C. Nice cool weather means soup season to me. Over the weekend, I made this homely Chinese-style sweet corn pork ribs soup (玉米排骨汤) or jagung teng as my mum likes to call it.
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I kept to my mum’s tradition of making this soup by 1) using pork ribs instead of chicken and 2) using only three main ingredients: corn, pork ribs and carrot. Particularly for this soup, my mum always skipped ‘extras’ such as dried scallops and red dates. Maybe she felt that the main trio ingredients are able to carry the sweetness of the soup, or perhaps she wanted a purer sweet corn taste.
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And another tip from my mum is not to spurge on expensive breed of corn for this soup. I’m using cheap corn on the cob (two for S$1 from NTUC; pictured above). Well actually, I didn’t believe my mum at first and made this soup once with some atas pearl bi-color corn which cost four times the price of the regular corn. She was right, it was in her words “a waste of money”, it didn’t really enhance the taste of the soup >_<
Sometimes, I cook this soup in the slow cooker. Usually that will be on a lazy weekend where I dump everything inside the crock pot (pictured above) and simmer it for hours ….
… and at other times especially on weekdays, I like to cook this on the stove top (pictured above; in the early stages of cooking). According to my mum, this soup is one of the few forgiving Chinese soup if you don’t have time to simmer for hours. My mum often buy the ingredients from the supermarket in the late afternoon, head straight home, cook this on the stove for less than an hour to serve for dinner right away.