Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: BeezeeBee on May 29, 2013, 05:46:28 am
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This is a clear soup that is very comforting. DH's mum used to make it for him when he was a wee boy in Malaysia. I've only tried it last year in a chinese restaurant in Perth. The silky softness of the spinach is a delight. The salted and century eggs are acquired taste. My boys don't like them. The duck eggs can be omitted, of course.
Ingredients
1 bunch Spinach, leaves removed from stems and cut into approx 3 cm
1 clove garlic, chopped
1 egg, lightly beaten
1 century duck egg (optional), cut into smaller pieces
1 salted duck egg yolk (optional), cut into smaller pieces
2-3 cups chcicken stock
Salt to taste
Method
1. Heat up wok with 1 tbsp of oil, saute the chopped garlic till fragrant. Add in the spinach and stir for a minute or two.
2. Add in the chicken stockand let it simmer for another 2-3 minutes.
3. Add in the cut century egg and salted egg (only the yolk), stir.
4. Add egg and pour in slowly while stirring to disintegrate. Serve with rice
Photo
(http://img.tapatalk.com/d/13/05/29/jemurapy.jpg)
Tips
I use scissors to cut up the spinach.
You can get the eggs from Asian groceries.
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Lovely, thank you :)