I will boil the stocks using fish bones, chicken or pork bone, garlic, celery stalk and half a handful of tai-tou-choy (big head dried veg) and cook some rice. I’ll make my own chilli dip which I’ve yet to master the right texture and taste.
We always start with the prawns, fishballs and lots of pre-fried shallots and shallot oil to give the soup more oomph! before continuing with the other ingredients. Spring onions, parsley are optional as the kids dislike the taste.
We normally end the meal by adding the cooked rice into the soup with an egg in it to be made into a delicious and sweet porridge. Mmm….. simply refreshing and yummy!