Ingredients /nutrition
- 4 cups vegetable stock
- 7 oz bean curds, cut into small cubes
- 1 finely chopped red chili
- 5 finely chopped shallots
- 1 finely chopped carrot
- 3 sliced scallions
- 3 1/2 tbsp light soy sauce
- 1 1/2 brown sugar
- salt to taste
Methods / instructions
- Heat up stock in a saucepan together with remaining ingredients.
- Bring to boil, uncover and stir for 20 seconds.
- Simmer gently for 3 1/2 minutes.
- Serve hot.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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