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Fish Stock

  • Fish Bone, washed and deep fried 1000 g
  • Water 4000 ml
  • Ginger, smashed 50 g
  • Galangal, smashed 50 g
  • Spring Onions 50 g
  • Chicken Fats 50 g
  • Hua Tiao Wine 100 ml
  • Ikan Bilis 20 g
  • Soya Beans 100 g
  • White Peppercorn 7 g
  • Red Dates 10 g

Pre-Mix Salted Egg Paste

Salted Egg Sauce

  • Margarine 40 g
  • Curry Leaf 16 g
  • Chilli Padi, sliced 8 g
  • Pre-Mix Salted Egg Paste, as above 600 g

Yam and Grouper Salted Egg Soup

  • Red Grouper 400 g
  • Corn Flour 30 g
  • Sesame Oil 5 ml
  • Old Ginger, sliced 25 g
  • Fish Stock, as above 2000 ml
  • Water 1000 ml
  • Pickled Mustard Green, sliced 50 g
  • Pickled Sour Plum, seedless 20 g
  • Long Cabbage, sliced 100 g
  • Tomato, wedges 100 g
  • Salted Egg Paste, as above 600 g
  • Fish Sauce 5 ml
  • Yam, deep fried 100 g
  • Evaporated Milk 100 ml

Garnish and Condiments

  • Spring Onions, curls 5 g
  • Silken Tofu, diced 100 g
  • Seaweed 20 g
  1. Fish Stock

    • In a pot, bring water to boil, add in all the ingredients and simmer with lid for 2hrs.
    • Strain and set aside.
  2. Pre-Mix Salted Egg Paste

    • In a mixing bowl, mix well all the ingredients.
  3. Salted Egg Sauce

    • In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
    • Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
    • Set aside.
  4. Yam and Grouper Salted Egg Soup

    • Coat fish head with corn flour and deep fried to golden brown.
    • In a pot, stir fry old ginger with sesame oil till fragrant.
    • Add in fish stock, water, pickles vegetables, sour plum, cabbage, tomato and boil for 5mins.
    • Fold in salted egg paste, fish head, fish sauce, yam and simmer for 3mins.
    • Fold in evaporated milk.
  5. Garnish and Condiments

    • Prepare ingredients as mentioned above.
  6. Before Serving

    • Place soup and condiments into desired pot.
    • Bring to boil.
    • Ready to serve.