This recipe was inspired by my friend, Andrea Yung who cooks with whatever resources she has in her own little room. I made some modification to the soup.
Ingredients:
Mi Fen/ Bihun (rice noodles)
Tomatoes – use at least 2 big + ripe ones/person (cut into wedges)
Cabbage
Chicken balls
Carrot
Garlic
Salt
Sugar
Soya sauce
Pepper
Water
* You can substitute chicken balls with any other things which you feel like eating e.g. fishballs/ sotong balls/sausages…you get the idea…
** The tomatoes give good flavour to the soup, so it’s OK to add more.
Method:
1. Soak the mi fen/bihun in water until it’s soft.
2. Boil some water in a pot. You can use a bowl to measure how much is needed. E.g. if you’re cooking for 1 person, then 1 bowl of water will do.
3. When the water is boiling, put in garlic and tomatoes. Mash the tomatoes a bit.
4. Add in cabbage, carrots, chicken balls and mi fen/bihun.
5. Add in salt, sugar, soya sauce and pepper according to your preference. Cook for 8-10 minutes or until mi fen/bihun is soft.
6. It’s ready to be served. Dig in!
Ingredients:
Mi Fen/ Bihun (rice noodles)
Tomatoes – use at least 2 big + ripe ones/person (cut into wedges)
Cabbage
Chicken balls
Carrot
Garlic
Salt
Sugar
Soya sauce
Pepper
Water
* You can substitute chicken balls with any other things which you feel like eating e.g. fishballs/ sotong balls/sausages…you get the idea…
** The tomatoes give good flavour to the soup, so it’s OK to add more.
Method:
1. Soak the mi fen/bihun in water until it’s soft.
2. Boil some water in a pot. You can use a bowl to measure how much is needed. E.g. if you’re cooking for 1 person, then 1 bowl of water will do.
3. When the water is boiling, put in garlic and tomatoes. Mash the tomatoes a bit.
4. Add in cabbage, carrots, chicken balls and mi fen/bihun.
5. Add in salt, sugar, soya sauce and pepper according to your preference. Cook for 8-10 minutes or until mi fen/bihun is soft.
6. It’s ready to be served. Dig in!
No comments:
Post a Comment