Interestingly,
this recipe is from my husband's oral culinary archive. It was one of his
favorite 'instant' soup from his childhood.
As far as
salted egg is concerned, they go best with white porridge, Teochew style.
Apparently, my mother-in-law did a lot
of wonderful dishes with salted eggs, because hubby always has this faraway
look when he describes these dishes. Or perhaps, he simply likes salted eggs.
I tweaked
his recipe a bit, adding fried garlic before adding the stock. This gives it a
smoky flavor and the salted egg and stock lends a more complex flavor to
an otherwise plain dish.
Ingredients
:
1 T
canola oil
2 cloves
garlic, sliced
Stock (
1/2 soup bowl )
1 salted
duck egg, boil in the shell.
2 cups of
dihuangcai or any waxy greens
1 T
wolfberries
Method :
Remove
the shell of the egg. Quarter the egg and set aside.
Heat the
oil and fry the garlic.
Add the
stock and bring to a boil. Be careful of oil splutter.
Add the
salted egg. Bring to a boil again.
Add
vegetables and wolfberries.
Blanch
the vegetables and serve immediately.
Love this soup. My family and I order this sometimes at the restaurant. Usually they put century egg in the soup and ikan bilis. Will try your version :)
ReplyDeleteYa, we usually add century egg in this soup instead of salted eggs.
ReplyDeleteInteresting, the century egg version. But my folks are averse to the taste of century egg and so, it will be salted egg for us.
ReplyDelete