When I was working in Singapore, I used to like to 'tabao' or pack food back to the office so I can enjoy my lunch without joining the lunch crowd with a book. A little bit anti-social I must admit but lunch crowds in Singapore are quite a turn-off sometimes. One of my favourite item to tabao is a soup with some rice, and there was this stall in a coffeeshop at the end of Killiney Road that sells fish soup with rice that comes with a side of sambal and fried anchovies and egg. It was quite value-for-money too although the stall owner can be a bit 'cold' at times. So fast forward to life in Sweden now where there's no coffee shop to buy food from, this is a home-made version which is, besides knowing exactly what goes into the food is that you get to decide what 'liao' / ingredients to put in. And no extra charges for more vegetables or chilli!;)
Ingredients (serves 2 or a greedy one person)
1 block of tofu
1 tomato
Half a carrot
Half a packet of salted vegetable or 'suan cai'
Choice of seafood (prawns, fishballs, fish roll or fish cake)
Choice of meat (chicken or pork or fish slices)
A thumb size knob of ginger
1 preserved sour plum (left-most in picture, you use it for steaming fish or cooking salted vegetable duck soup too)
Half a cube of ikan billis stock with enough water for a big bowl of soup or use home-made stock if you have
Pepper and fried shallots for garnish
Steps
- Cut the tofu and tomatoes into quarters and slice the pork, ginger, carrots and salted vegetable.
- Bring your stock or water with stock cube to boil before adding all the ingredients and let it simmer for about 10-15 minutes until all the ingredients are cooked through and tender. Adjust seasoning if required.
- As an alternative, you can turn this into a noodle soup by adding noodles or vermicilli into the soup. Otherwise, serve it hot with rice along with a side of chili padi.
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