Mo Fa Kor Soup

I bought the mo fa kor (Dried Figs) from teck soon medical hall in Chinatown. This soup is a favourite with my two sons. My mom used to cook the soup but she was more adventurous, she added pig intestines to the soup. I used to love to eat pig intestines in kway chay or with teochew muay. But when Mom taught me to use a big clove of garlic or thumb size ginger and pushed into the pig intestines so as to flush out whatever aliens that are living inside the intestine. Then I saw a very long and thin worm (more than a foot almost 2 feet) being flushed out, eeekkk I almost faint. I swear I never want to eat pig intestines again (eeekkkk).

Mo Fa Kor Soup (good for curing/preventing dry cough)



Ingredients

200gm pork ribs, scalded in boiling water for 3 mins
1 1/2 to 2 litres water (est)
1 tsp salt
light soya sauce (to taste)
200 gm mo fa kor (sweet taste)
pig intestines (if you are more adventurous)

Method

Throw all ingredients into pot and boil.
When boiled, add light soya sauce to taste.
Then continue to boil from medium to low heat for another 1 hour.

Photo Source: alicecozycorner
Recipe Source: alicecozycorner