After the xmas and new year feasting, its time to detox.
Cooked a simple and light lunch, using leftovers in the fridge.
- Sliced pork (marinated)
- Kai lan stem (5cm long)
- 1 stalk of chye sim
- 1 baby carrot
- 4 cherry tomato
- 2 mee sua (dried)
- 2 cups of chicken stock
How to do it?
Heat pot with water, water level at approximately 1.5 inches. Bring to boil, add mee sua, cook for approx 2 mins or until water reboils for 1 min.
Drain mee sua and put into bowls.
Heat pot again with chicken stock. Add sliced of pork and bring to boil. Add all vegetables, bring to boil.
Pour soup, meat and vegetables into bowls with mee sua, serve.
Season with some soya sauce, pepper and sesame seed oil to taste.
Sprinkle with fried shallots. Serve.