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Sunday February 9, 2014 MYT 8:49:00 AM
Sunday February 9, 2014 MYT 8:52:40 AM
by amy beh
250g Chinese spinach, rinsed and plucked into sections3 cloves garlic2 slices tong kwai, lightly rinsed15g dried anchovies, rinsed and dried well5g kei chi, lightly rinsed1 century egg, cut into wedgesStock ingredients¼ tsp salt1 tbsp chicken stock seasoning½ tsp mushroom stock seasoning (optional)1/8 tsp castor sugar¼ tsp pepper1.2 litres water
Heat oil in a wok; deep-fry garlic cloves until golden in colour. Dish out and put aside.
Combine all stock ingredients in a pot. Add the prefried garlic cloves and tong kwai, then bring to a boil. Reduce the heat and allow to simmer for five to six minutes.
With the remaining hot oil, deep-fry anchovies until crispy and golden. Dish out and leave aside.
Put spinach and kei chi into the stock and bring to a boil again. Stir well then dish out and serve. Add fried anchovies and century egg to garnish.
Tags / Keywords:
spinach, soup, century egg
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