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Wednesday, March 19, 2014

Chinese Wolfberry Leaves (Kou Kee) Anchovies and Minced Pork Soup

This is one of the soup I would crave for once in a while. However, it is not often you find the kou kee leaves. So if I happen to see it, usually, I would grab it!

Decided to cook this soup today when I glanced at my window and saw an imminent thunderstorm approaching as dark clouds loom the sky.

It's a very easy and nutritious soup to cook for the whole family! However, some ingredients may not be the normal stuff you find in this kind of soup. I tweaked it according to what I have at home and how I wish to use it to compliment my dinner dishes.

- Dried Anchovies
- Salted Egg
- Dried Chinese Wolfberries
- Chinese Wolfberries Leaves (Kou Kee Choy)
- Minced Pork soak with a bit of water, soya sauce, white pepper, sesame oil, fish sauce, salt (to loosed up the pork so that its all disintegrated)
- Shitake Mushrooms

1) Boil the dried anchovies in a pot of water
2) Add the Chinese Wolfberries in after a while
3) Add the Shitake Mushrooms. (Reason why I added this is not only because I have it in my fridge but because I feel its a good balance to offset the saltiness of the soup from the anchovies)
4) Separate the salted egg yolk with the egg white. Cook the egg yolk and break it up into the soup.
5) Then pour the egg white over the soup while its still boiling
6) Put the leaves in
7) Finally, pour the minced pork in
8) Off the fire so that the leaves and pork do not overcook
9) Taste it before serving

I did not add the usual egg in as I will be cooking fried egg for dinner. So I didn't want dinner to have so many eggs. So I just added a salted egg in for this dish. But of course, you can also throw in a beaten egg just before you off the fire. And if you like century eggs, you can consider adding this so it will become a triple egg dish but a soup version.

Anyway, enjoy!

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