This is a very simple recipe for a chicken soup dish. It is especially good to make and have on a weekday evening – just leave everything in the slowcooker in the morning and switch it off in the evening. I especially love putting dried scallops in soup dishes because the dried ingredient helps to give the soup a little more depth to the taste. Try it, I’m sure you’ll like it too! 🙂
When one mentions the name of the pickled side dish, acar, one usually thinks of the yellowish pickled vegetables dish with pineapples, carrots, cucumbers and the hot and spicy sambal belacan. In Singapore and many parts of Southeast Asia, we love eating acar as an accompaniment to our meals. The sweet and sour flavours of this pickled dish is supposed to help wash down any greasiness and fatty aftertastes of the main dishes which therefore helps one build appetite, especially at banquets where a heavy meal is to be expected.
Split mung beans, not mung beans. That’s what you’ll need to find to be able to make this dish.
It has been raining cats and dogs for quite a few days now – this in the middle of the summer season. Well, not that the seasons make much of a difference in sunny Singapore, but of all days, it had to rain big time on Parents’ Day yesterday.
