Thursday, August 30, 2007
Fried Tang Hoon Omelette Soup
1/4 bundle tang hoon (soaked till softened, cut into 2cm-long section)
20g minced meat (I use chicken)
1/2 tsp chopped preserved vegetables (dong cai)
1 bowl of stock (I use chicken soup)
1 tsp oil
Beat egg, add tang hoon, meat and dong cai, mix further.
Heat oil, pour in egg mixture and fry into an omelette.
Break it up into slices using the spatula
Add in stock and wolfberries and boil for another 10mins
Serve with rice