Monday, February 27, 2012

Sparerib soup with Pickle green Mustard (Khmer Sngo chrourk Spey)



Sparerib soup with Pickle green Mustard (Khmer Sngo Jrouk Spey)

2 cups of pork sparerib cut to bite size
5 cups of water
2 cups of pickle green mustard (1/4 cup of pickle juice)
1 cloves of mince garlic
1 T of Korr chicken powder

In a soup pot put the water boil untill the meat is almost fall off from the bone
Add Knorr chicken powder, garlic, and green mustard with pickle juice.
Cook for 2 minutes taste your soup adjust the flavor to what you like

Because green mustard pickle is already salty you don’t need to put salt in the soup

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