Radish and Carrots Soup
500g Pork ribs – blanch in boiling water
750g Radish -cut to big chunk
4 ps Large carrots – cut to big chunk
2 pcs Cuttlefish (dried) – about 60g – wash thoroughly
1 thumbsize Ginger
2 litre Water
1 tsp Salt – adjust to taste
Put all ingredients into pot and bring to boil.
Lower fire and continue to boil for about one and half hour.
Add 1 tsp salt, taste the salt level and switch off fire.