Ingredients
4 cakes white soft bean curd
300 g cut up preserved vegetable (kiam chye)
8 metric cups water
2 halved tomatoes
2 cloves crushed garlic 4 tbp oil
Salt and pepper to taste
Method
- Heat oil in sauce-pan. Fry the garlic then add the pork pieces and vegetable stirring well.
- Add water, tomato and salt. Boil the pork till tender. Drop in the bean cakes. Remove from heat at simmering point. Garnish with chopped spring onion and pepper. Serve hot.
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Tags: bean curd soup, chinese cookery, chinese cooking, chinese cooking menu, chinese cuisine, chinese food, Chinese Soup, chinese soup recipes, soup recipes