2 bowls of water
10g of soybeans (soaked in warm water overnight)
20g of sliced Pacific Cod Fish seasoned with pepper
A handful (about 5g) of dried, salted ikan bilis (anchovies) (soaked in water overnight)
2-3 stalks of any leafy vegetables
2 pinches of salt
Methods! (Patience needed! But its easy-pesy!)
Boil 2 bowls of water in a pot. Once water boils, add in soaked beans and ikan bilis.
Leave the soup to slowly simmer at low heat for 20 minutes. This is for the calcium from the ikan bilis to be fully absorbed into the soup and the flavor and calcium from the soybeans to enter the soup.
After 20 minutes, add in 2 pinches of salt. Taste the soup to make sure the flavoring is enough. At this point, the amount of soup should be reduced to 1 bowl (through simmering).
Add in the sliced, seasoned Pacific Cod Fish and cook it with the soup at the largest flame. When sliced fish turns white and floats to the top of the pot, add in any leafy vegetables.
Let it cook for around 1 minute before all vitamins and minerals and lost. Turn off the heat.
Scoop out the soup from the pot into bowls and get ready to serve! This is such a suitable accompaniment to the lovely dish prepared previously that I’m sure your “customers” would love to try. This complements well with the rice as a soup to wash down the rice, which sometimes may be slightly dry to the mouth.
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