This salty fish bone soup goes well with soft silken tofu. The soup so flavorful, tasty and comforting. Simple to prepare as well.
Ingredients: (makes 4-5 bowls)
3pcs Salted Fish Bone (Ikan Kurau)
140g Pork Belly (whole piece)
1 box Soft Tofu
4 slices Ginger
2 cloves Garlic (skin intact)
1 Ltr Hot Boiling Water
1/2 tbsp Oil
Pinch of Salt for Seasoning (optional)
Spring onion for garnishing (optional)
Method:
1. Soak salted fish bones for 30 mins. Drained off.
2. In a wok, add a bit oil and lightly pan fried the salted fish until fragrant and aromatic. Push them aside.
3. In the same wok, saute ginger and garlic till fragrant.
4. Add hot water (must use hot water to achieve a milky white soup color). Add in pork belly into the soup as well.
5. Transfer soup to a soup pot and let it simmer on low heat for 1 hour. (You will definitely need longer cooking hours if boiling more soup portions).
6. In between boiling time, after 15 mins, take out the pork belly and cut into smaller slices. Put back after cutting into soup & continue boiling.
7. Cut tofu into small cubes and put into soup in the last 5 mins of boiling. Season with salt as desired.
8. Ready to serve. Garnish with spring onions.
Happy Cooking.
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