During our younger days, my Ma used to cook this dish for the family. Nowadays, she does not cook this soup probably because salted fish is getting expensive and not that 'healthy' too. Usually, pork belly meat is use to cook the soup but here I am using lean meat. Once in awhile, I think it is alright to prepare this for the family because it is really a tasty soup.
2-3 pieces salted fish bones - cleaned and soaked for 5 minutes, drain
1 piece firm tofu - cut into 6 pieces
150 gm lean meat or pork belly - cut 1 cm thick slices
3-4 slices ginger
2 cloves garlic - cut thick slices
1 tbsp oil
salt to taste [if salted fish is not that salty]
some peppercorn - crushed
600 ml water
- Prepare the above ingredients as stated. Heat wok with oil to pan fry tofu pieces until firm and golden on both sides [wait until the tofu is golden before flipping over to prevent them from breaking]. Dish out and set aside. Using the remaining oil, put in salted fish pieces to fry until fragrant. Then add in sliced ginger, garlic and peppercorns. Fry until aromatic then add in the meat slices to fry for a second.
- Bring the water to boil in a pot. Put all the fried ingredients into the pot. Let it boil for 5-10 minutes on medium heat. Turn to low heat and simmer for another 15 minutes. Add salt and a dash of msg to taste.
- Sprinkle on some spring onions before serving. The soup taste better when hot.