Bee Tai Bak Soup (米台目汤)(2pax)
Ingredients 1. Bee Tai Bak (米台目) - 200g 2. Tomato - 1 medium size fruit (cut into 6) 3. Minced meat balls- 100g ( marinate minced meat with pepper, light soya sauce, sesame oil, cornflour and roll them into balls) 4. Green veggies ( I uses HongKong Kailan) - 4 stalks (cut into bite size) 5. Eggs - 2 pcs 6. Whitebait (银鱼) - a small handful 7. Mushroom (white Bunashimeji)- 50g 8. Salt - to taste
The Dish 1. Heat wok with high heat, add oil, crack 2 eggs n quickly stir fry till 80% and add water. (The amount of water can be estimated by using the bowl that you intend to eat with slight less than 1.5times of it.)
2. Add in the Whitebait into it and bring it to boil.
3. Once boiling, add in the cutted tomato and Bee TaI Bak and allow it to boil for 2 mins and add in the meat balls and green veggies.
4. Add salt to taste and add in the mushrooms and allow it to boil for another 30secs and off the heat.
5. Serve your dish with some cut red chilli with soya sauce or some grinded chilli paste.
Note, there are many ways to add in the Whitebait. You may add it into the soup like what I do or you may fry it to golden brown and use it as a garnish for your dish. Both ways taste well too.
Happy cooking and Bon Appetit!
