1 pack | hotdogs |
20 pieces | premium grade fishballs |
4 pieces | chilli fishcake |
6 pieces | fried wanton |
6 pieces | seaweed chicken |
125 g can | button mushroom |
One tie | enoki mushroom |
6 pieces | oyster mushroom |
3 pieces | cooking seaweed |
5 tbsp | kicap manis |
1 tbsp | light soysauce |
5 pieces | chilli padi |
5 tbsp | oyster sauce |
5 tbsp | garlic chilli sauce |
2 | ikan bilis cube |
1 fistful | soya bean |
1.5 litres | water |
If needed | salt pepper |
1 tbsp | oil |
Cut all meats and veg into bite size pieces. In heated pot add oil and lightly fry the soybeans for a few seconds.
Quickly add water and ikan bilis cube. Boil. Flavor with salt and pepper if needed. Add in all chopped items except the seaweed and chilli padi.
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In a bowl add kicap manis and light soysauce. Mix well and add the chilli padi. Another bowl do the same for the oyster sauce and garlic chilli sauce
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When serving split the dried seaweed into bowls of 6. Pour soup and condiments into bowls. Add in the sauces. You're done.
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