After my successful attempts of brining mustard greens 'kiam chai' [recipe here] , so it's time to cook them. This is also one of our favourite soups when we visit the 'Chu Char' stall. A simple version of soup quite similar in taste to the famous 'Kiam Chai Ark' but of course without the duck, pig trotter and less oily. I supposed this is a healthier version and you can also add seafood [prawns, fish fillet and squids etc] according to your preference.
50 gm preserved green mustard [kiam chye] or 1-2 leaves - rinsed, cut 1 inch lengths
50 gm meat - sliced thick pieces
1 piece tofu - cut into 6 cubes
1 tomato - cut wedges
some red carrot slices - optional
3 slices ginger
1 preserved wet plum [salted plum]
700 ml water
1 spring onion - cut into 3 cm lengths [add in before serving]
Some fried crispy garlic with oil [add in before serving]
1/2 tsp sugar
1/2 tbsp light soy sauce
a dash of pepper
1/2 tsp chicken stock granules
- Bring water to boil. Add in all ingredients [except tofu] to cook until aromatic. Add in seasoning to taste.
- Add in tofu to cook. Bring soup to boil again.
- Add in spring onions and dish out to serve hot with fried crispy garlic oil.
I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies