A simple soup with an easy base which is sure to keep you warm and refreshing. Dried beancurds and tang hoon can be found in Asian groceries. Allow ample time for the tang goon snd beancurd sticks to soften to avoid additional boiling time. Beancurd sticks and soft tang hoon compliment the broth very well. Light and warm comfort food for the gloomy day.
Ingredients
3 pcs fu chuk/dried beancurd sticks
2 tbsp anchovies, washed
2 tbsp dried prawns,washed
Handful of tang hoon/suhun
700ml water
1/4 tsp light soya sauce
Salt to taste
1 tbsp oil
1 tbsp chopped spring onion
Methods
Soak dried beancurds for 1 hour till soften. Cut into pieces
Soak tang hoon for 15-20 minutes
In a pan, heat oil and saute the anchovies & prawns till fragrant.
Add water and bring it to boil. Add the beancurd and reduce heat to medium-low. Simmer for 6-8 minutes
Add the tanghoon and cook for 5 minutes
Season with light soy sauce. Taste for salt. Add salt if needed.
Transfer to a serving bowl and serve hot
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