Ingredients (Serves 4)
- 200g of flour (add some water and knead into a dough, allow dough to stand for 30 minutes and then separate them into balls about half the size of an egg)
- 3/4 bowls of ikan bilis (boil in 5 soup bowls of water for 30 minutes to make ikan bilis stock. Discard ikan bilis thereafter)
- 1/2 bowls of ikan bilis (rinsed)
- 50 to 100g of sliced pork tenderloin (marinate with 2 teaspoons light soya sauce)
- 200g or more of choy sum (washed and cut to bite sizes)
- 5 pieces dried chinese mushrooms (pre-soaked in 1 bowl of water till soft and cut into strips discarding the stalk / stem. Retain water for cooking)
- 5 cloves of shallots (sliced thinly)
- Oil for frying (preferably palm oil)
- 2 pinches of tung choy
- 4 eggs
Seasoning
- Light soya sauce
- Salt to taste
Directions
1. Fry the 1/2 bowls of rinsed ikan bilis in sufficient oil till crispy. Remove and set aside. Discard oil.
2. Heat up wok and fry the shallots in about 3 tablespoons of oil till golden brown. Remove fried shallots and set aside. With remaining oil, saute pre-soaked mushrooms for 1 minute (add 1 teaspoon of light soya sauce whilst you saute the mushrooms). Add sliced pork tenderloins and stir-fry till almost cooked.
3. Add ikan bilis stock and water (used to soak mushrooms) and bring to boil. Meanwhile, using a rolling pin or bare hands, flatten the balls of dough invidually to make flour cake.
4. When soup is boiling (and keep it boiling throughout), tear flour cake to bite sizes (say approximately 5cm x 3cm) and throw them into the soup. Stir occasionally.
5. Once you’ve finished with the flour cakes and with soup boiling, chuck in the choi sum and stir for about 30 seconds whilst adding seasoning and tung choi to taste.
6. Add in an egg for each bowl
7. Dish up in bowls and sprinkle fried shallots and fried ikan bilis over the soup prior to serving.
- 200g of flour (add some water and knead into a dough, allow dough to stand for 30 minutes and then separate them into balls about half the size of an egg)
- 3/4 bowls of ikan bilis (boil in 5 soup bowls of water for 30 minutes to make ikan bilis stock. Discard ikan bilis thereafter)
- 1/2 bowls of ikan bilis (rinsed)
- 50 to 100g of sliced pork tenderloin (marinate with 2 teaspoons light soya sauce)
- 200g or more of choy sum (washed and cut to bite sizes)
- 5 pieces dried chinese mushrooms (pre-soaked in 1 bowl of water till soft and cut into strips discarding the stalk / stem. Retain water for cooking)
- 5 cloves of shallots (sliced thinly)
- Oil for frying (preferably palm oil)
- 2 pinches of tung choy
- 4 eggs
Seasoning
- Light soya sauce
- Salt to taste
Directions
1. Fry the 1/2 bowls of rinsed ikan bilis in sufficient oil till crispy. Remove and set aside. Discard oil.
2. Heat up wok and fry the shallots in about 3 tablespoons of oil till golden brown. Remove fried shallots and set aside. With remaining oil, saute pre-soaked mushrooms for 1 minute (add 1 teaspoon of light soya sauce whilst you saute the mushrooms). Add sliced pork tenderloins and stir-fry till almost cooked.
3. Add ikan bilis stock and water (used to soak mushrooms) and bring to boil. Meanwhile, using a rolling pin or bare hands, flatten the balls of dough invidually to make flour cake.
4. When soup is boiling (and keep it boiling throughout), tear flour cake to bite sizes (say approximately 5cm x 3cm) and throw them into the soup. Stir occasionally.
5. Once you’ve finished with the flour cakes and with soup boiling, chuck in the choi sum and stir for about 30 seconds whilst adding seasoning and tung choi to taste.
6. Add in an egg for each bowl
7. Dish up in bowls and sprinkle fried shallots and fried ikan bilis over the soup prior to serving.
