Chan Choy Tong (Malabar Spinach Soup)
Delicious and nutritious quick boil Chan Choy Tong (Malabar Spinach Soup) with salted duck egg for an additional layer of flavor. Perfect for busy weeknights.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil
- ½ oz ikan bilis ((dried anchovies), peeled and cleaned (15g))
- 2 cloves garlic ((minced))
- 3 oz ground pork ((85g))
- ¼ tsp ground pepper
- 4 cups water ((960ml))
- 1 salted duck egg
- Salt (to taste)
- ¾ lb chan choy ((Malabar spinach), rinsed, drained, and stems removed (340g))
Instructions
- 1
Rinse and soak dried anchovies for 10 minutes. Drain and wipe dry with paper towels.
- 2
Heat vegetable oil in a medium sized pot. Fry (ikan bilis) anchovies for about 2 minutes. Add garlic and fry for 30 seconds. Add ground pork and pepper. Continue to cook until pork turns opaque, about 2 minutes.
- 3
Pour in water and bring it to a boil. Reduce heat and simmer for 5 minutes.
- 4
Crack salted duck egg into the soup. Break up yolk with a spatula and continue to simmer until salted duck egg is cooked through. Add a little salt if necessary.
- 5
Add chan choy/Malabar spinach leaves. Bring soup back up to a boil. Turn off the stove.
- 6
Dish into individual soup bowls and serve immediately.