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Add a photounique and tasty soup with a hint of saltiness.
Ingredientes
- 50g threadfin/kurau salted fish - soaked and rinsed before cutting into small pieces
- 1 small bunch bok choy/Chinese cabbage - sliced into big pieces (or any other green veggies)
- 3 tofu pok or white tofu - sliced into 2 or 3 pieces
- 2 potatoes - cut into medium size pieces
- 4 shallots - sliced thinly
- 5 garlic - crushed
- 1 tsp anchovy’s granules (optional)
- Spring onions for garnishing
- Pepper for taste
- 4 tbsp oil
Direcciones
- In the heated oil, fry shallots till crispy. Remove and keep aside.
- Fry salted fish in the same oil. Remove and keep aside.
- Add garlic and potatoes.
- Stir and fry for a few minutes until both are lightly browned.
- Pour 1/2 liter of water and add granules.
- Stir and continue to simmer till potatoes are cooked.
- Put in bok choy and tofu.
- Simmer for another 1-2 mins.
- Stir and remove from heat.
- To serve, pour soup in a bowl.
- Top with fried salted fish and garnish with fried shallots and spring onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 137 | 60% |
| Total Fat 15.46g | 19% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 1mg | 0% |
| Sodium 32mg | 1% |
| Potassium 494mg | 14% |
| Total Carbs 16.88g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.58g | 1% |
| Protein 6.53g | 10% |
