Ingredients :
- 5 to 10 pieces of salted mustard leaves (kiam chye)
- 2 large tomatoes (quartered)
- 1 piece beancurd (soft type, approximately 6 inches x 2 inches x 2 inches - LxWxD, cut into 8 pieces)
- 2 bowls of stock (prepared using 2 1/2 bowls of water used to boil belly pork)
Directions :
- Bring stock to boil and add tomatoes and salted mustard leaves. Simmer for 1 hour or more.
- 3 minutes before intended serving, bring back to boil and add beancurd.
- Serve steaming hot.
This entry was posted
on Thursday, May 07, 2009
and is filed under
Recipes : Soup
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