Ingredients:
2 cloves garlic (minced)
1 onion (chopped)
2 carrots (chopped)
2 celery (chopped)
4 potatoes (chopped)
1 L chicken stock
1 can Marigold King of Kings Evaporated Milk
Pinch of salt
2 tbsp oil
Parsley
Method:
1. Heat oil in pot.
2. Add garlic, onion, carrots, and celery and stirfry it.
3. Add potatoes and chicken stock, and mix them well.
4. Boil it for 10 to 15 mins.
5. Add Marigold King of Kings Evaporated Milk and simmer for 5 mins.
6. Scoop half the content and blend them well.
7. Pour the blended items back to the pot and mix well.
8. Add salt to taste.
9. Garnish with some parsley.
Ingredients (for 1 pax):
1 fresh pig kidney (cleaned & sliced)
1 pc of mee sua (or 1 bundle of somen)
1 knob of ginger (peeled & thinly sliced)
1/2 cup rice wine
2 cups water (or stock)
2 tbsp sesame oil
1 tsp light soya sauce
Some veg
1 hardboiled egg
1/2 cup Huiji Waist Tonic (Huiji's own cup)
Method:
1. Heat the wok with sesame oil.
2. Fry the ginger till brown. Remove it, and leave the oil inside the wok.
3. Add the kidney & rice wine, and quickly stirfry. Remove the kidney.
4. Add 2 cups of water (or stock) in the same wok.
5. When the water is boiling, add the mee sua & light soya sauce. After a min or so, add the vegetables & kidney, and quickly off the fire.
6. Top it with the egg, and the fried ginger, and 1/2 cup of Huiji Waist Tonic.
