Chinese New Year is coming, so I though it would be a timely to share a recipe which my family will be having on New Year's day. This is a very traditional soup served in most households in Penang. Traditionally, we cooked this over the fire, and later on, we cooked this using a pressure cooker which saves a lot of time, but was a bit noisy. This soup can be made using a slow cooker or crock pot. The soup is both sour and salty from the pickled mustard greens and preserved plums.
If you are using a slow cooker, cook on High for 4 hours.