Rice flake with herbs soup

Steve被 '肉干' 吸引后就常買肉碎做 '肉干'。他被 '肉鬆' 吸引后，我们就常買豬肉做 '肉鬆'。通常我將豬肉与藥材湯一起煮，肉軟后就撈起大部份，剩一些留在藥材湯，並放一些其它食物，即成為我们的晚餐。
我煮了 '八珍' 湯，我们吃完所有的料后，但還剩湯，我就放进冰箱。
隔天，我就用这黑湯煮午餐，看來有点像 '粿汁'（檳城的一項食物）。'粿汁' 也是中國的潮州小食之一，但煮法卻不一樣。

Steve is hooked on ‘bak kwa’ (dried meat) so we often buy ground pork to make it. After he was also hooked on ‘bak hu’ (pork floss), so we buy pork chops to make ‘bak hu’ frequently. I usually cook the meat with an herbal soup. After the meat is cooked well, I take the meat out of the soup, leaving a little meat and other things in the soup for our dinner.

I cooked ‘pak cheng’ herbs soup. After we were full, there was still a little soup. I put it in the fridge.

The next day, I cooked rice flake with the soup for my lunch. It looks a little bit like ‘koay chap’ (one of the hawker foods in Penang). ‘Koay chap’ is also a ‘Teochew’ food in China, but their cooking method is different.