Cooking and Tips

This is one of the many soup dishes that I regularly making on my daily basis for our dinner table . Especially, the way this green papaya soup is cooked. Always simmer the neck bone pork or beef oxtail ect.., it gives that sweeter flavor to the broth.

Ingredient:

2½ liter water

1 whole medium green papaya (bout 31/2 lb)

1½ lb pork neckbone

2tbsp chicken flavor soup base mix

1 tsp salt

2tsp sugar

Bring a pot of water to a boil, drop in the neck bone, and let it boil for about 2 minutes. Drain and clean well under tap water.

Meanwhile, peel the green papaya, cut splitted into to four. Using a spoon, scrape out the seeds and the stingy pulp from the center. Clean very well under tap water and sliced as shown in the picture.

In another pot, fill in 2½ liter of water, bring to a boil and add in pork neck bone that were boiling and clean earlier. When comes to a boil, skim out the scum very well to get that clear broth. Cover the lid, and let it simmer under low heat for 1½ - 2 hrs. Remove the lid, skim out any scum again and add in the green papaya. Add 2tbsp chicken flavor soup base mix, 1 tsp salt, 2tsp sugar. Cook for 15 minutes or until the papaya is tender, add a big handful of roughly chopped cilantro. Enjoy!