"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Kai Choi Soup, by Tita Trosin, is from Tablit Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 stalks of Kai Choi or Baby Spinach 2 lbs shrimp 2 1b pork butt cut in stew like pieces 4 c water 3 cubes pork bouillon 3 chicken bouillon 8 eggs large pot 1/3 c soy sauce 4 cloves of garlic
Brown pork and garlic add soy sauce and water and simmer for 35 min Cut kai choi baby spinach into bite size piece add to soup then after 35 min begin to crack 1 egg at at time be sure not to break the yoke get a spoon and cover with broth simmer low for 5 min the add deveined shrimp for 2 mins let sit and serve with rice.
My Dad made me this soup when I was sick every time and I forgot ingredient it was love and care that made me feel better at the first spoonful. Its culinary treat.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.