Soupy 'kway teow'..

Again tonight i made a quick dinner,it's the 1st time i cook w 'kway teow'. Eric loves to eat mushroom pork balls,i was thinking what to cook with it.N wanted to keep it light n soupy..i then brought some 'xiao pai cai and yong tau foo' from fairprice. Prep n cook takes 20mins.

As for soup base,thanks to a mummy blog site.I actually learned that she will cooked n stocked up her soup base,although my ingredients is different but i am really keen to try her recipes out. I do not usually stock soup base as i prefer to boil a fresh pot everytime, but after i learned from this mummy( she would cooked a week's supply and freeze the rest for her daughter's next meal..Mothers knows bESt!) i did the same and freeze the soup stock.

That saves the time of boiling as each fresh soup base takes about 30mins to be ready n certainly much healthier than instant cube stock ( which i will avoid using) or eating out.

---- Ingredients ----

veg soup base ( ikan billis > celery > soya bean , cook for 30mins. *can stock n freeze for 1 week)

'xiao pai cai' 1 pkt

fresh 'yong tau foo' 12pcs ( fr fairprice)

dried scallops 2 pcs

mushroom pork balls 8 pcs

'kway teow' 1 pkt (serve 2)

carrot 1/2stem (cut into bite size)


} Defrost veg soup stock first, cook w high heat > add scallops n carrots

} add in all yong tau foo > pork balls > kway teow

} final w xiao pai cai , dashs of pepper

} i served w red cut chilli , vinegar and thai parsley