And this

Yvette, have you used the knife yet? I'm looking for an electric knife to cut bread loaves. I'm very, very bad at cutting bread

This is a clear soup that is very comforting. DH's mum used to make it for him when he was a wee boy in Malaysia. I've only tried it last year in a chinese restaurant in Perth. The silky softness of the spinach is a delight. The salted and century eggs are acquired taste. My boys don't like them. The duck eggs can be omitted, of course.

Ingredients


1 bunch Spinach, leaves removed from stems and cut into approx 3 cm
1 clove garlic, chopped
1 egg, lightly beaten
1 century duck egg (optional), cut into smaller pieces
1 salted duck egg yolk (optional), cut into smaller pieces
2-3 cups chcicken stock
Salt to taste

Method

1. Heat up wok with 1 tbsp of oil, saute the chopped garlic till fragrant. Add in the spinach and stir for a minute or two.

2. Add in the chicken stockand let it simmer for  another 2-3 minutes.

3. Add in the cut century egg and salted egg (only the yolk), stir.

4. Add egg and pour in slowly while stirring to disintegrate. Serve with rice

Photo


Tips

I use scissors to cut up the spinach.
You can get the eggs from Asian groceries.

Prep for the fish curry done. Just waiting for the mackerel cutlets to thaw completely.

I've posted a recipe from the Malaysian cookbook for stir fried cabbage BZB - I love it!  I'd make the honey soy chicken first and keep it warm in the thermosaver if you have one.  I usually have rice in the freezer so I just zap that in the microwave.

Thanks JD.

Stupid question alert: would you just clean the TM bowl with water, as per instruction in EDC. Dry it by hand. Then keep going with the next dish? I've tried putting in a tea towel before, but I lost my nerves when I heard the blades going

I've got some basmati in the fridge. Might just put some in the basket whilst I cook the cabbage. Zapping it doesn't return moisture to the rice. Or put it in the veroma. See how it goes.

Wonder, that's a cool looking toy. Much better than the clay ovens I've seen in Indian restaurants

Hally, looking forward to your pics

Have not made pumpkin soup before, and this sounds yummy. Bought butternut pumpkin and will try soon.

How do you make Tenina's stock powder? Is that better than the vegetable stock in the EDC? I went to a TM class recently and the consultants swear by it

Yummy, Suzanne!