Sweet Potato Soup

The sweet potato is one plant that has helped many families survived through the war many years ago. The young leaves of the vine were fried whilst the root became the staple in place of rice. At times when rice was available, my grandmother would make sweet potato porridge to feed the brood.

The sweet potato is rich in Vitamin A (beta carotene) and Vitamin C which are powerful antioxidants that work in the body to remove free radicals. I always recommend it for better bowel movements due to its high fiber content. I normally cook it as a dessert soup.

Sweet Potato Soup



1 kg sweet potato (yellow variety)
1 kg sweet potato (purple variety)
10 tbsp sugar
50 gm sago, soaked for 20 min
5 screw pine leaves, knotted
1 thumb size old ginger, mashed
3 liter water

1. Put ginger and screw pine leaves with water in pot to boil.
2. Peel and cut sweet potato into cubes.
3. Add to pot with sugar and cover to boil.
4. When sweet potato soften, stir in the sago.
5. Once sago turn transparent, switch off fire.
6. Serve hot.

Steamed Minced Pork

When I don't feel like cooking fish but still want to do a meat dish by steaming, the minced pork becomes the natural choice. This is a very tasty and fast dish to cook with minimal effort.




Steamed Minced Pork



300 gm minced pork
1 tsp toong choy (preserved Chinese cabbage)
1 tsp onion oil
spring onion, chopped
1/2 tsp tapioca flour
pepper, soy sauce, salt

1. Marinate the pork with some salt, soy sauce and pepper.
2. Add the tapioca flour and mix well.
3. Rinse and squeeze dry the toong choy and mix into the pork together evenly.
4. Add the onion oil.
5. Place onto the steaming tray and cook with the rice in the rice cooker. (Otherwise, steam over boiling water at medium heat for about 20 minutes)
6. Garnish with the chopped spring onions.
7. Serve hot with rice.

Chicken Porridge

Whenever I feel like cooking a simple and quick meal especially during this rainy season, the chicken porridge always come to mind. It's very easy to prepare and my daughter would help as she loves to tear the boiled chicken fillet to shreds, sometimes too fine for the porridge!

Chicken Porridge


6 pieces chicken fillet
2 cups rice
1 thumb-size old ginger, smashed
1/2 bowl shredded young ginger
3 stalk spring onions, sliced thinly
sesame oil, salt, soy sauce, pepper
3 liter water

1. Cook the clean chicken fillet in a pot of boiling water with some salt.
2. Dish out and drain the chicken for shredding.
3. Wash the rice and put into the pressure cooker with the smashed ginger and water from the boiled chicken.
4. Boil over high flame till the second red indicator ring is visible.
5. Switch to very low heat and simmer for 20 minutes.
6. Remove from fire.
7. Serve the porridge with shredded chicken, ginger and spring onions on top.
8. Sprinkle with pepper, sesame oil and soy sauce to taste.

Radish Soup

The white radish or lo bak in Cantonese is also known as Daikon in Japanese. It looks like a cross between a white carrot and a turnip. It is the root of a plant that is related closely to mustard and has a slight peppery flavor. It can be eaten raw as an appetizer or in salads. Always choose the firm, smooth-skinned ones with no cracks or blemishes.


The radish is rich in vitamins A, B, C, D, E and a host of other minerals such as sulphur, iron, and iodine, potassium, magnesium and folate. It has both antioxidant and anti-inflammatory properties.

The Chinese however, believes that if you have taken some nourishing herbs earlier, always wait a few days before you consume radish as it negates or neutralizes the benefits of your herbs.

Radish Soup



300gm radish
200 gm spareribs or lean meat
1 carrot
1 piece dried orange peel, 1 inch length
6 red dates
1/2 tsp peppercorn, slightly crushed
1 tsp salt
2 liter water

1. Remove the skin from the radish and carrot and cut into small sections.
2. Put all the ingredients into the pressure cooker.
3. Boil over high heat till the second red indicator ring is visible.
4. Switch to very low heat and simmer for 20 minutes.
5. Remove from fire.
6. Serve hot with rice.

Stir Fried Chicken with Spring Onions and Ginger

Many a time when we have Sunday lunch in a typical Chinese restaurant, somehow we would always end up ordering a dish called ginger spring onions fish slices. I've also come across some eateries where they offer this as a single item served with rice.

For my recipe, I'm using chicken fillet as it is more easily available from the market.

Stir Fried Chicken with Spring Onions and Ginger



300 gm spring onions, cleaned and cut to 1 inch length
50 gm carrot, shredded
200 gm chicken fillet, sliced thin
20 gm young ginger, sliced thin
2 shallots, sliced
3 cloves garlic, chopped
1 tsp oyster sauce
2 tbsp oil
salt, pepper, sugar, water

1. Pan fry the ginger slices lightly in an oil-free wok and set aside.
2. Heat oil and saute the shallots and garlic with the ginger.
3. Add in spring onions and fry till fragrant
4. Add the chicken, some salt and oyster sauce and stir fry until the chicken changes color.
5. Sprinkle some sugar, pepper and water for seasoning.
6. Serve hot with rice.

Wan Yee (雲耳)Soup

Time and again when I run out of soup to cook, I would rummage through the pantry cabinet for ingredients to make some kind of soup. There is always some dried stuff like the black cloud-ears fungus wan yee (雲耳) which is crispy, yet absorbs soup flavors beautifully.

Actually, the hubby loves to drink this kind of Hokkien soup which is never in my Cantonese cooking vocabulary. Of course, I would try to make it palatable to my taste buds as well!

Wan Yee Soup



1/2 bowl dried wan yee
3 pieces seafood tofu, cut to smaller pieces
1 thumb-size ginger, smashed
1 stalk spring onion, sliced thinly
1/2 tsp dried shrimp
1 egg
salt, sesame oil, pepper
2 liter water

1. Soak wan yee for 1/2 hour and cut into smaller pieces.
2. Boil water with ginger in the pot.
3. Add in dried shrimp and wan yee and cover to boil.
4. Add in the tofu.
5. Break the egg into the soup.
6. Add spring onions, salt, sesame oil and pepper to taste.
7. Serve hot with rice.

Stir Fried Sui Kua

The sui kua or Buddha's palm is a gourd that looks like a big guava fruit. It is one vegetable that I can keep in the fridge for 2-3 weeks without it decaying (of course, must store in the aluminium coated bag). It's very easy to cook and the vegetable is crunchy to eat.


Stir Fried Sui Kua


1 piece sui kua
1 tsp carrot, shredded
1 tsp dried shrimp
1 teaspoon ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 stalk spring onion, chopped
salt, sugar, sesame oil, water

1. Peel the skin of sui kua, remove the seed and cut into shreds.
2. Heat wok with oil.
3. Saute the ginger, shallots, dried shrimp and garlic till fragrant.
4. Add the carrot and sui kua and stir fry with salt and sesame oil for a while.
5. Cover with sufficient water and simmer until the sui kua is soft.
6. Stir in spring onions and flavor with sugar to taste.
7. Serve hot with rice.

Assam Laksa

I was given a packet of Sunbeam Assam Laksa paste recently and had my first hand cooking this Penang hawker specialty food. The instant paste really made short work of the preparation for the fish based tamarind soup as in the famous Penang laksa.

Since I couldn't find any mackerel in the market I just opened a can of sardines and kept the tomato sauce for future use.

Assam Laksa




1 kg thick noodles
1 can sardines, use only the fish
1 cucumber, shredded
1 bunch mint leaves, use only the leaves
1 big onion, sliced thinly
1 red chili, cut into small slices
3 hard-boiled eggs, cut half
2 lime, sliced into 2
2 liter water
salt, sugar
har koh (shrimp paste)

1. Mix assam laksa paste with 1 liter water in a cooking pot and boil for 5 minutes.
2. Put in the sardines and bring to boil.
3. Adjust gravy to taste before removing from heat.
4. Blanch the rice noodles in a wok of boiling water and drained well with a sieve.
5. Prepare individual soup bowl with noodles.
6. Scoop the hot gravy with sardine on top of the noodles.
7. Garnish with the shredded cucumber, mint leaves, sliced onions, chillies, hard-boiled egg and prawn paste.
8. Squeeze some lime, if desired.

Fried Yau Mak with Fu Yue

I like eating vegetables, especially the leafy ones. Lettuce is one of my favorites. There are many varieties of lettuce around and most of them can be eaten raw or cooked.

Romaine or cos lettuce or yau mak is a type of lettuce which grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat.

The Chinese restaurants usually fry the yau mak with fu yue. This is one of the simplest dish to cook, plain vegetables, yummy and crispy.


Fried Yau Mak with Fu Yue



400 gm yau mak
2 cubes fu yue, fermented bean curd
6 cloves garlic, sliced
3 cloves garlic, chopped
1 teaspoon ginger, shredded
2 shallots, sliced
oil, sugar

1. Heat oil in wok.
2. Fry the sliced garlic till golden brown and dish out.
3. Next, saute the ginger, shallots and garlic till fragrant.
4. Add in the fu yue, mashing it and fry until aromatic.
5. Sprinkle some sugar on the fu yue.
6. Add in the yau mak and toss fry for a minute.
7. Dish out and garnish with the fried sliced garlic.
8. Serve hot with rice.

Fried Tofu with Minced Meat

Whenever I cook tofu, there will not be any fish or chicken platter for dinner. The tofu or bean curd is one of the best source of low-cost, high quality protein available in the market.

I would normally lightly fry the off-white firm tofu to make it slightly more crispy and fragrant. The whole family enjoys this dish, even my daughter who does not fancy eating tofu very much.


Fried Tofu with Minced Meat



100 gm minced pork
6 pieces brown square tofu
10 gm carrot, shredded
2 spring onions, chopped
1 tsp ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 tbsp oyster sauce
2 tbsp oil
1 tsp cornstarch mixed with 3 tbsp cold water
salt, pepper, sugar, water

1. Heat 1/2 the oil in the wok and toss fry the tofu lightly.
2. Drain and dish out.
3. Add in remaining oil to saute the ginger, shallots and garlic till fragrant.
4. Fry the carrot for a minute.
5. Add the minced pork and stir fry salt, oyster sauce, pepper and sugar.
6. Pour in 1/2 cup water and cover to boil.
7. Add back the fried tofu and spring onions.
8. Stir in cornstarch and cook until gravy thickens and become bubbly.
9. Serve hot with rice.

Stir Fried Broccoli with Prawn

I was pretty amused when one of my son's friends who came visiting, declared that he loves to eat broccoli, so much so that I will always remember him as "the broccoli guy" whenever I refer to him.
Broccoli comes from a cruciferous plant whose leafy stalks and clusters of green buds are eaten as a vegetable. The benefits of broccoli are manifold.
It can help boost the immune system, build stronger bones, saves eyesight, combats cancer, protects the heart and controls blood pressure.
One setback, though, broccoli also produces a lot of intestinal gas. So I normally fry it with ginger and garlic to reduce the gas production.

Stir Fried Broccoli with Prawn


1 cluster of broccoli, cut into small florets
100 gm prawns
100 gm carrot, sliced
1 teaspoon ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 tsp oyster sauce
2 tbsp oil
1 tbsp cornflour
salt, pepper, sugar, water

1. Heat oil in the wok.
2. Saute the ginger, shallots and garlic till aromatic.
3. Fry the prawns for a minute and dish out.
4. Blanch the broccoli and carrot in small pot of boiling water for 1 to 2 minutes.
5. Drain well and add to the wok.
6. Mix back the prawn with the oyster sauce, salt and sesame oil and stir fry for a minute.
7. Blend the cornstarch, sugar and pepper with some water from the pot and pour in.
8. Stir fry and cook until gravy thickens and bubbly.
9. Serve hot with rice.

Mee Suah Soup

Mee Suah (面线) is a type of noodle made from wheat flour and is very brittle in uncooked form as the strands are pretty thin. My children were served the customary mee suah on their first birthdays by their paternal grandmother. Mee suah, literally translated as noodle 面 and thread 线 , signifies longevity and as such is eaten during birthday celebrations.

Mee Suah Soup is great for a light lunch on Saturday. Everyone gets to eat a bowl of delicious mee suah soup with 3 different types of cooked pork and one egg, soft, medium or hard boiled depending on preference. My recipe for Mee Suah Soup serves five persons.

Mee Suah Soup



1 box of mee suah (10 pieces)
100 gm minced pork
100 gm pork, sliced thinly
1 long strip of pork ball, cut to bite size
5 eggs
2 stalks spring onions, finely sliced
100 gm lettuce
2 liter water
1 tsp toong choy (preserved Chinese cabbage)
2 tsp tapioca flour
1 thumb-size ginger, smashed
salt, soy sauce, sesame oil, pepper

1. Marinate the minced pork and pork slices separately with salt, soya sauce, pepper and sesame oil.
2. Boil toong choy, ginger and water in a pot.
3. Blanch the lettuce lightly and dish out.
4. Toss pork slices in tapioca flour and stir into stock, ensuring the meat does not stick together.
5. Mix the remaining flour into the minced pork and scoop small balls into the soup, stirring.
6. Add in the meatballs and salt to taste.
7. Scoop a single serving portion of the boiling soup into a separate saucepan. (use one with a handle for easy pouring)
8. Break an egg into the soup but do not stir.
9. Meanwhile lightly blanch the dry mee suah in a wok.
10. Drain and add into the boiling soup with egg.
11. Serve hot with the lettuce and spring onions.

Fried Bitter Gourd with Egg

My children never like to eat bitter gourd until I discover how to get rid of its bitterness by marinating it with salt and rinsing it later. Now they enjoy the bitter gourd fried with eggs.

The nutritious bitter gourd is rich in iron, beta-carotene, potassium, phosphorous, Vitamins B1, B2, B3 and C and fiber. It's good in treating diabetes. It is also an excellent digestive agent and helps in stimulating the secretion of gastric juices.

Fried Bitter Gourd with Egg



1 bitter gourd
100gm prawns, shelled
2 tbsp oil
4 eggs
1 teaspoon ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
salt, pepper

1. Cut bitter gourd lengthwise, remove seeds and slice thinly at an angle.
2. Marinate with 1 tsp salt for 1/2 hour.
3. Wash and squeeze almost dry.
4. Heat wok with oil.
5. Saute the ginger, shallots and garlic till fragrant.
6. Fry the prawns for a minute and push to the side of the wok.
7. Stir fry the bitter gourd for three minutes.
8. Crack the eggs in a bowl, sprinkle salt and pepper to taste.
9. Mix in the prawn and stir in the eggs, breaking the yolks.
10. Flip bitter gourd over and dish out when eggs are cooked.
11. Serve hot with rice.

Steamed Egg Custard

Eggs are very nourishing. They contain one of the best quality source of protein as well as almost all the essential vitamins and minerals that we need.

I normally buy Omega-3 eggs as they contain the Omega-3 fatty acids which are important for overall good health and supposedly help prevent cardiovascular disease.

Many a time when I run out of food in the fridge, I'll just whip up a simple dish with just eggs. My children love this and wish that mum would always cook simple egg custard which is so easily digested, no chewing required.

Steamed Egg Custard


4 eggs
400 ml water
1/2 tsp salt
pepper, sesame oil
spring onions, chopped

1. Break eggs into a bowl.
2. Add pepper and salt and beat with a fork.
3. Add lukewarm water and stir evenly.
4. Transfer to serving plate and onto the steaming tray and cook with the rice in the rice cooker.(Otherwise, steam over boiling water at low heat for about 15 minutes)
5. Garnish with sesame oil and chopped spring onions.
6. Serve the firm custard hot with rice.

Fried Hokkien Mee

When I was younger, I love to eat Hokkien fried mee while my Hokkien friend would always ordered Cantonese fried noodles whenever we went out for supper. Who could have guessed as destiny would have it that I would end up marrying a Hokkien man whilst she married a Cantonese guy!

Fried Hokkien mee is thick yellow noodles braised in thick dark soy sauce with pork, prawn, squid, fish cake and cabbage as the main ingredients with cubes of pork fat fried until crispy. Normally the lard (from frying the pork fat) is used to fry the meat and prawns.
For home cooking, however, I do not use pork fat or lard as it has very high cholesterol content and hence not too healthy.

Fried Hokkien Mee


1 1/2 kg fat yellow mee
100 gm pork, sliced thin
100gm prawns, shelled
2 slices of fish cake, sliced
300gm Chinese cabbage, cut into 1/2 inch strips
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp ginger, shredded
2 tbsp oil
1 tsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 1/2 bowls water
Salt

1. Heat oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Fry the prawns till just cooked and dish out.
5. Fry the pork with some salt.
6. Mix in the fishcake and cabbage and stir fry for a minute.
7. Add 2 bowls of water.
8. Rinse the mee in hot water before adding in.
9. Mix the black sauce, oyster sauce, soya sauce and salt with remaining water.
10. Pour into the mee and mix evenly.
11. Cover wok with lid and simmer over high heat.
12. Add back the prawns and mix everything together.
13. Lower the heat slightly and simmer noodles till gravy is thick.
14. Serve the mee hot with sambal belacan.

Stir Fried Four Angled Beans

The four-angled bean is a creeper plant that grows easily in the backyard. This bean is known as kacang botol (Malay) or sei lim tau (Cantonese). I started growing this plant recently and it excites me each time I discover whitish purple flowers blooming.

I feel invigorated hunting for the beans which are cleverly camouflaged amongst the thick foliage. It's like treasure hunting. Plucking the fresh beans for cooking within the hour gives me a sense of satisfaction!

Four-angled beans can be eaten raw as it is crunchy and crispy and the Malays normally serve them with sambal belacan as ulam. I prefer to fry them though. Sometimes I would use it in a dish called sei tai tin wong where four types of different beans are stir-fried together.


Stir Fried Four Angled Beans



100 gm four-angled bean, cut into 1cm length slant
100 gm ladies' fingers, sliced at angle
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp shredded ginger
1 tsp Cosway Delichef Crispy dried shrimp readymix
1 tbsp oil
1/2 tsp salt
water

1. Heat oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Add the beans and ladies' fingers and salt and stir fry for two minutes.
5. Stir in the readymix and mix well.
6. Sprinkle some water if it is too dry.
7. Serve hot with rice.

Teocheow style Steamed Fish

"Give me a fish, I eat for a day. Teach me to fish, I eat for a lifetime." - Robert Louis Stevenson. Unfortunately I do not fish myself but I buy the fish from the market! We have fish on the dining table at least three times a week.

There are many ways of cooking fish. I always prefer to steam it as steaming brings out the freshness in the fish. However, not all kinds of fish can be used for steaming. White pomfret, sea bass or siakap and treadfin or ma yau are excellent candidates for steaming.

Teocheow style Steamed Fish


1 piece white pomfret
1 tabsp. shredded ginger
50 gm salted mustard greens, soaked, squeezed and shredded
2 black mushrooms, soaked and sliced
1 piece white soft tofu, cut into 6-8 pieces
1 tomato, cut into wedges
2 sprig spring onions, cut to 1 inch length
1 piece red chilli, sliced
2 pieces pickled sour plum, slightly mashed
Sesame oil, onion oil, pepper, soya sauce, salt, sugar

1. Make two slits on each side of the fish. Rub lightly with salt.
2. Sprinkle some sugar on the mustard green and mushroom separately.
3. Place fish on serving plate.
4. Arrange the mustard green, mushroom, tofu, tomato, sour plum and ginger on and around the fish.
5. Add a few drops of sesame oil, onion oil, soya sauce and pepper on top.
6. Place plate onto steaming tray and cook with the rice in the rice cooker. (Otherwise, steam over rapidly boiling water for about 15 minutes)
7. Garnish with chilli and spring onions just before serving.

Fried Udon Mee

Udon are thick noodles, a type of thick wheat-based noodle popular in Japanese cuisine.

It looks somewhat like the thick yellow mee which we use in the Fried Hokkien mee. Udon is usually served hot as noodle soup in a mildly flavored broth. However, I normally fry it with black pepper sauce as it is one of my daughter's favorite noodles.

Fried Udon Mee




5 pkts Udon noodles
300 gm cabbage
100 gm pork, sliced thin
100 gm prawns, shelled
2 slices of fish cake, sliced
3 cloves garlic, chopped
3 shallots, sliced
1/2 tsp shredded ginger
2 tbsp oil
3 tbsp black pepper sauce
1 tbsp light soya sauce
1 tbsp black sauce
2 cup water

1. Heat 2 tablespoon oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the chopped garlic and saute till fragrant.
4. Fry the prawns till just cooked and dish out.
5. Fry the pork with some salt.
6. Mix in the cabbage and stir fry for 2 minutes.
7. Add 1/2 cup water and cover for a minute.
8. Loosen the udon and add in.
9. Mix the black pepper sauce, black sauce and soya sauce with remaining water.
10. Pour in the sauce mixture.
11. Add back the prawns and mix everything together.
12. Serve the udon hot.

Char Siew Fried Rice

My family loves to eat fried rice, whatever style. So we normally have fried rice about once a fortnight. For fried rice, it is better to use leftover rice, if there is any, otherwise freshly cooked rice have to be cooled before frying.

Today, I'm using char siew to fry the rice. Char siew is a sweet, red, barbecued pork popular in Cantonese cuisine. It's normally made with pork shoulder or belly. The meat is marinated in a combination of honey, five-spice powder, soy sauce, hoisin sauce and rice wine. Maltose and red food coloring give the pork its glazed, red appearance.

Char Siew Fried Rice


5 bowls of leftover rice
200 gm char siew (barbequed pork), chopped fine
100 gm mixed vegetables
3 shallots, sliced
1/2 tsp shredded ginger
1 tsp garlic, minced
1 tsp of sesame oil
2 tbsp cooking oil
3 tbsp char siew sauce
4 eggs
Salt, pepper

1. Heat 1 1/2 tablespoon oil in the wok.
2. Fry the ginger and shallots till golden brown.
3. Add in the minced garlic and saute till fragrant.
4. Fry the char siew till aromatic and dish out.
5. Add the mixed vegetables and stir fry a minute
6. Add the rice, sesame oil and some salt, break up any crumbs while frying.
7. Mix in the char siew and sauce.
8. Push the rice mixture to the side of the wok.
9. Add remaining oil in the center of wok and break the eggs in slowly.
10. Sprinkle some pepper and salt into the eggs.
11. Stir the eggs together with the rice, mixing them well.
12. Serve hot with cucumber slices and cherry tomatoes.

Lotus Root Soup

The lotus root is also known as lin gnao in Cantonese. Lotus root soup has been served by Chinese families for generations. My mother always have this soup for the reunion dinner every Chinese new year.

Lotus roots are the cylindrical brown or beige rhizomes that come from the lotus flowers. They are normally used to make soup but sometimes can be stir- or deep-fried. For the soup, we use the old roots while the young ones are often fried with meat or vegetarian dishes. The lotus roots contain much nutritional value such as iron and vitamins B & C and a host of other benefits.

Lotus Root Soup



500gm lotus root
200 gm spareribs or lean meat
2 litre water
100 gm groundnuts, washed
1 piece dried orange peel, 5 cm long
1 small beet root (optional)
6 red dates, pitted
1/2 tsp salt

1. Wash the lotus roots thoroughly, making sure there is no soil in the holes.
2. Remove the skin by scraping and discard the ends.
3. Cut the roots cross-wise into 1/2 cm thick.
4. Put all the ingredients into the pressure cooker.
5. Boil over high heat till you can see the second red indicator ring.
6. Switch to very low heat and simmer for 20 minutes.
7. Serve hot with rice.

Seaweed Soup

The seaweed has many nutritional qualities. It is a rich source of antioxidants, such as beta-carotene, and the vitamins B1 (thiamine, which keeps nerves and muscle tissue healthy), B2 (riboflavin, which helps the body to absorb iron and is therefore good for anaemics) and vitamin B12.

Whenever I run out of the regular soup to cook in the daily menu, this is the soup that will save the day. It is very easy to cook and the children just love it.

Seaweed Soup



50 gm dried seaweed, purple variety
50 gm pork, cut into strips
3 pieces seafood tofu, cut to smaller pieces
1 teaspoon toong choy (preserved Chinese cabbage)
1 teaspoon tapioca flour
1 thumb-size ginger, smashed
salt, soy sauce, sesame oil, pepper
1 egg, beaten
1 ½ liter water

1. Marinate the pork with salt, soy sauce, pepper and sesame oil.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Toss pork in tapioca flour and stir into stock.
4. Add in the tofu.
5. Rinse the seaweed just before adding in.
6. Bring to boil.
7. Stir in the egg and add salt to taste.
8. Serve hot with a dash of pepper.