I'm grateful for peeled ikan bilis (anchovies)...
from my mother-in-law!
Mee Hoon Soup Ingredients |
Mee Hoon Soup |
Mee Hoon Soup (30 mins)
Mee hoon
Peeled ikan bilis (anchovies)
Siu pak choy / baby pak choy / 油菜 in Beijing
Dried mushrooms
Fu chok (dried beancurd skin)
Eggs
Salt
- Soak the dried mushrooms and fu chok (dried beancurd skin) separately in warm water to soften it. Soak the mee hoon in cold water.
- Rinse the ikan bilis (anchovies).
- Start boiling the ikan bilis soup by adding the washed ikan bilis and 3 bowls of water to a pot. The formula is X + 1, with X being the number of people eating. So, if I'm cooking for 2 people, it's 2 + 1 = 3 bowls of water.
- Soak the siu pak choy and then wash each leaf by rubbing it under running water.
- After the laborious task of washing the siu pak choy, the ikan bilis soup should have come to a boil and you would have lowered the fire to let it simmer.
- Cut both the softened mushrooms and fu chok into more edible-friendly sizes with a pair of scissors, then add it all into the ikan bilis soup.
- After letting it boil for about 5 minutes, add in the mee hoon and siu pak choy. Give it all a stir.
- Crack in the egg and cover the egg with some mee hoon to help it cook faster.
- Taste the soup, if bland, add some salt. Add water if the soup dries up.
- Once the egg is completely poached, serve.
No comments:
Post a Comment