Friday, 5 March 2010

Quail eggs & Pak choy soup

(Serves 2-4)
8-12 quail eggs (preboiled and shell removed)
2-3 stalks of pak choy (cut into 3 lengthwise)
1 bundle of soh hoon (dried glass noodles)
1 large tomatoes (cut in quartes)
1 medium red onion (thinly sliced)\
1 green chili (cut slantwise)
1 clove garlic (thinly sliced)
Half a cube of vegetable stock
750- 850 ml water
1 tablespoon vegetable oil
1 tablespoon light soya sauce
Salt & white pepper
Fresh chinese celery (garnish)
*Boil quails eggs for 10 - 15 mins. Cool it with water before gently removing shell.
1. Heat oil in medium pot throw in the garlic,onions and vegetable stock. Saute for 1 minute.
2. Add the water and bring it to boil.
3. Stir in the quail egg, tomatoes, light soya sauce, soh hoon, chili and season well.
4. Lastly, you can add the pak choy. Simmer for 5 minutes.
Top with the celery and serve hot with steamed rice.
Goes great with some fried fish on the side. Yuuuuuuuuummmm

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