Ingredients:
a handful of ikan bilis, rinsed with water
3 cloves of garlic, smashed and skinned
3 slices of ginger
1 no. tomato, wedged
1 bunch of round spinach, rinsed and plucked
2 nos. preserved plums, squeezed
1 packet of fresh fishballs
1 packet soft beancurd
1.2 litres of water
Wolfberries
Method:
Fry the garlic and ginger in 3 tbsp of oil till fragrant.
Add in the ikan bilis and fry for another minute or two.
Pour in the water and let the water in the pot boil for a another minute or two.
Add in the wedged tomatoes and the plums and let the soup simmer for about 45 mins. covered.
Add in the fish balls and after they are cooked, add in the spinach.
Once the spinach is ready, add in the soft beancurd and switch off the fire.
