Monday, July 18, 2011

Chinese Red Spinach Soup

1 small bunch chinese red spinach - washed, trimmed and separate stalks and leaves
handful of dried ikan bilis
2 cloved garlic - mashed
2 slices ginger
1 egg
2 tbsp wolfberries
4 bowls water for stock

For garnishing
3 tbsp dried silver fish - fried till crispy
1 tbsp fried garlic pieces

  1. Bring a pot of water to boil.  Add ikan bilis, garlic and ginger slices and boil under medium heat for 30 mins.
  2. Use a siever and remove all the boiled ingredients.  Turn on high heat and add in the spinach stalks and boil for a few minutes, followed by the leaves and wolfberries.
  3. Once it starts to come to a boil, break an egg into the soup and stir it around.  Switch off heat, cover and let stand for a few minutes.
  4. Remove cover and ladle soup into a bowl.
  5. Top with some fried silver fish and fried garlic and serve hot.

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