Tuesday, July 07, 2015
Generous handful of dried scallops
2 Knorr stock cubes - 1 ikan bilis and 1 chicken stock cube
Tung choi - Preserved salted vegetables
1.5 litres of water
Sesame oil to taste
Bring to a boil before adding in:
Assortment of yong tau foo pieces
Fried ngoh hiang rolls
I always leave the chilli and bittergourd as the last pieces to be added when the soup is boiled again before serving to make sure these are not overcooked.
Flat white noodles/ Yellow noodles blanched in hot water
Sprigs of parsley and cut red chilli.
Enjoy your dinner!
From our kitchen to yours,