Friday, March 14, 2008

"Egg Drop Soup"

  • 4 cups rice wash or water
  • 2 pcs pork cubes
  • 2 tbsps cornstarch or tapioca starch, dissolved in 1/4 cup water
  • 1 pc egg, beaten
  • 18 pcs hard-boiled quail eggs, shelled
  • 1 tbsp finely minced carrot
  • 1 tbsp green peas
  • 1 tbsp minced spring onion


In a casserole, put rice wash and pork cubes. Place over medium fire. Cover. Bring to boil. Pour gradually the cornstarch mixture, continue stirring. Cook for a minute or until desired thickness.

Remove pan from fire. Add the beaten egg into a thin stream (should continue stirring while doing this). Put the quail eggs, carrot and green peas. Bring back to stove, heat lightly, until sides bubbles. Mix.

Serve hot. Sprinkle spring onion on top.


AiDiSan said...

Egg drop soup is one of my favorite. Thanks for letting us know how to make it.

Have you tried Charlie Chan pasta from Yellow Cab? I want to learn how to make that one too. The chef from our company canteen told me it has hoisin & oyster sauce, but he didn't give me the measurement si when I tried it, the pasta was a bit dry, not sure if you need to add water or something.

Michelle said...

wow, yummy! :)