Fish maw soup with tiger lily and chinese mushroom
SALG @hipposama
Rich in fiber and collagen, virtually zero fat.
Fish maw soup with tiger lily and chinese mushroom
Rich in fiber and collagen, virtually zero fat.
Cooking Instructions
- 1
Soak and soften the chinese mushrooms, tiger lily buds and fish maw. Trim hard end of tiger lily buds, cut into 1 cm length. Trim mushroom stalk, cut mushrooms into thin slices. Cut fish maw into tiny bits.
- 2
Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes. Add light soya sauce and white pepper powder when water starts boiling.
- 3
Turn off heat and stir in starch water. Ready to serve.
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Love to cook and experiment with new cooking methods in addition to traditional stir fry recipes. Living in Singapore, a fantastic place to eat and experience (almost) every kind of cuisine in the world. There are 5 hawker center within my current neighborhood, I would go there for quick meal if I lazy to cook. My favorite food in hawker center include chicken rice, yong tau foo, lor mee, wanton mee, nasi lemak, cai png, bak chor mee, laksa, herbal mutton soup, ah balling, fried kway teow, curry chicken noodle, kopi O.
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