Photography Zaphs Zhang Art Direction & Styling Diane Ng
By Tiew Boon Wee , executive chef of Seafood Paradise
#B2-20 Marina Bay Link Mall (6634-8389)
Serves 4
INGREDIENTS
For the broth:
1 tbsp chicken stock powder
300ml warm water
A pinch of salt
200g Chinese baby spinach (about 2 bunches)
1½ tbsp cooking oil
4 cloves garlic, thinly sliced
50g minced meat (preferably lean pork)
1 salted egg yolk, diced
1 egg, beaten
½ century egg, diced
Read Also: RECIPE: An authentic Peranakan laksa recipe
DIRECTIONS
1 In a bowl, dissolve the chicken stock powder in warm water. Stir in a pinch of salt and set aside.
2 In a pot, blanch the spinach in boiling water for 3min, and set aside.
3 Heat the cooking oil in a wok set over medium-high heat. Add the garlic and stir-fry until it begins to brown. Remove and set aside.
4 Stir-fry the minced meat and salted egg yolk for 1min. Stir in the chicken broth, beaten egg, century egg, and fried garlic. Simmer for 15sec, then serve immediately.
