Wednesday, August 13, 2008


This is one soup that has a strong musky flavor that needs getting used to. Come to think of it, it's a bit like Miso soup - salty with a stronger whiff.

The tofu is added at the last minute before serving over low heat, just to warm up the tofu and let it gently absorb the salted fish soup. High heat will break the tofu and cause the tofu to bloat.

I use chicken stock 'cos I've some leftover in the fridge. Plain water will just do fine, as the pork bones are enough to 'sweeten' the soup.


Blanch the bones/ribs in boiling water to get rid of its scum. Rinse and put into a claypot.

Blanch the fish bones in hot oil, turn on its sides. Remove and put into the claypot.

Cut about 3 slices (size of a quarter, slit the chilli criss-cross horizontally, use bottom bit of lemongrass, flatening it with the side of a cleaver.

Assemble all the ingredients in a claypot.

Pour chicken stock or boiled water into the claypot, covering all the ingredients (½ liter). Bring to a boil, skim off the scum, and simmer over low heat for ½ hour, covered.

Finally cut tofu into large chunks, put into the soup, cover and simmer (low flame) for another 5 minutes before serving.

The salted fish lends enough taste to the soup; addition salt may not be necessary. If it's too salty, compensate with boiled water to balance out the taste.

No comments:


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


  © Blogger template Webnolia by 2009

Back to TOP