THAI MANI CHAI SOUP

Of late, Sibu's farmers have been quite adventurous with the new varieties of vegetables that been cultivated. This is a new breed of Mani Chai/Cangkuk Manis (Sauropus androgynous) from Thailand, via Sabah, I was told. Unlike the local type, its leaves are more refined and soft. Its stem within the leaf's area can be eaten; so one needs only pluck the leaves instead of 'grab-and-pull' method used on the local variety. Taste-wise, it's a cross between spinach and watercress minus the bitter taste. That's why it's called a sweet vegetable.

I bought a bunch (top right) on the recent trip to Sibu. And it's only RM1, which is good for 2 cooking potions. And what do you know? The lady selling it calls it: Muck-Chiew (Foochow: "Eye") Chai. You can use spinach as substitute for this recipe.

INGREDIENTS 1 Clove Garlic (Minced) 1 Tbsp. Dried Anchovies 1.5 Liter Water 1 Tbsp. Chicken Granulate 1 Century Egg (Chopped) 150 gm. Thai Mani Chai 1 Egg White Salt * Spinach can be used as substitute instead.

METHOD

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Note: Skip the first 3 steps if you use chicken or pork stock instead.
Heat up 3 tbsp. of oil, sizzle the anchovies first, then followed by garlic. As they start to turn golden in color...

... pour in 1.5 liter of boiled water into the mix. When it comes to a boil...

... dump the 'plucked' leaves into the boiling liquid. Do not cover!

Immediately sprinkle chicken granulate on the soup...

... followed by the chopped century egg. The soup needs to be boiled for about 3 to 4 minutes. Adjust taste with salt. Test the vegetable for doneness according to your preference.

Finally swirl the egg white around, and turn off the heat. All Done! Alternatively, you can turn off the heat first before pouring in the egg white in circular motion...

... you'll have a beautiful egg flower soup.

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