Tuesday, August 28, 2012

Salted Vegetable Seafood Soup

When I was working in Singapore, I used to like to 'tabao' or pack food back to the office so I can enjoy my lunch without joining the lunch crowd with a book. A little bit anti-social I must admit but lunch crowds in Singapore are quite a turn-off sometimes. One of my favourite item to tabao is a soup with some rice, and there was this stall in a coffeeshop at the end of Killiney Road that sells fish soup with rice that comes with a side of sambal and fried anchovies and egg. It was quite value-for-money too although the stall owner can be a bit 'cold' at times. So fast forward to life in Sweden now where there's no coffee shop to buy food from, this is a home-made version which is, besides knowing exactly what goes into the food is that you get to decide what 'liao' / ingredients to put in. And no extra charges for more vegetables or chilli!;)


Ingredients (serves 2 or a greedy one person)

1 block of tofu
1 tomato
Half a carrot
Half a packet of salted vegetable or 'suan cai'
Choice of seafood (prawns, fishballs, fish roll or fish cake)
Choice of meat (chicken or pork or fish slices)
A thumb size knob of ginger
1 preserved sour plum (left-most in picture, you use it for steaming fish or cooking salted vegetable duck soup too)
Half a cube of ikan billis stock with enough water for a big bowl of soup or use home-made stock if you have
Pepper and fried shallots for garnish


  1. Cut the tofu and tomatoes into quarters and slice the pork, ginger, carrots and salted vegetable.
  2. Bring your stock or water with stock cube to boil before adding all the ingredients and let it simmer for about 10-15 minutes until all the ingredients are cooked through and tender. Adjust seasoning if required.
  3. As an alternative, you can turn this into a noodle soup by adding noodles or vermicilli into the soup. Otherwise, serve it hot with rice along with a side of chili padi.

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