Thursday, 2 January 2014

Dried Seafood Soup With Tai Tow Choy 大头菜汤

 Dried Seafood Soup With Tai Tow Choy 大头菜汤

Recipe source :  Doris Choo from Sumptuous Flavours

This is an old recipe, a long forgotten family recipe. This is basically a country-style soup using predominantly dried seafood and pork to slowly simmer over a slow fire. It would be even better if this is slowly simmered in a clay pot over an old-fashioned charcoal stove. Alas, charcoal stove are no longer in use. It was a bygone era. However, to this day, I strongly believe that food seemed to taste better when cooked over a slow charcoal flame!


650g pork shoulder, leave it whole
60g tai tow choy
35g sea conch, soaked until soft
50g dried conpoy
6 red dates, pitted
50g dried shitake mushrooms, soaked until soft and remove stems
3 litres water

Top left : conpoy or scallops. Bottom left : red dates.
Centre :  tai tow choy
Top right :  sea conch
Bottom right :  dried shitake mushrooms

Pork shoulder


1.  Bring water to a boil in a large pot.
2.  When water boils, add everything into the pot and bring to a boil again.
3.  Reduce flame to small and let it simmer for one to one and half hours, depending on preference whether you want the pork to be firm or tender.
4.  Remove the pork shoulder and the tai tow choy and cut into bite-sized pieces.
5.  Serve immediately.

Full of natural goodness!


  1. i do often boil soup over charcoal stove, i also find it easier that i can leave the house maybe for an hour or so which i cant do it over the gas stove. Happy New year to you , this also makes a perfect soup for cny dinners

    1. Hi Lena, How nice you still have a charcoal stove. Happy New Year to you!

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