Ingredients:
5 - 6 Hard Boiled Eggs
Mushrooms
10 - 15 Pieces Fried Tofu
Carrots
Palo Powder (Chinese 5 Spice)
Half Shallots
1 Garlic Clove
Oyster Sauce
Palm Sugar
Vegetable Stock
Directions:
Marinate the Tofu with 1 table spoon of "Palo" powder (Chinese Five Spice), Oyster Sauce, Palm Sugar and soy sauce. Leave it in the refrigerator for 10 - 20 minutes (or even overnight)
Fry thinly sliced shallots, finely chopped garlic until golden brown
Fry the Tofu, add a tablespoonful of oyster sauce, soy sauce, 1 spoon of palm sugar
Put the eggs in, add a few drops of Soy sauce
Add Vegetable Stock to cover
Bring to boil, simmer it. Always scoop off the scum on top.
Taste
*TIPS : always cook with hot wok and hot oil but low to medium heat to prevent the burnt garlic
5 - 6 Hard Boiled Eggs
Mushrooms
10 - 15 Pieces Fried Tofu
Carrots
Palo Powder (Chinese 5 Spice)
Half Shallots
1 Garlic Clove
Oyster Sauce
Palm Sugar
Vegetable Stock
Directions:
Marinate the Tofu with 1 table spoon of "Palo" powder (Chinese Five Spice), Oyster Sauce, Palm Sugar and soy sauce. Leave it in the refrigerator for 10 - 20 minutes (or even overnight)
Fry thinly sliced shallots, finely chopped garlic until golden brown
Fry the Tofu, add a tablespoonful of oyster sauce, soy sauce, 1 spoon of palm sugar
Put the eggs in, add a few drops of Soy sauce
Add Vegetable Stock to cover
Bring to boil, simmer it. Always scoop off the scum on top.
Taste
*TIPS : always cook with hot wok and hot oil but low to medium heat to prevent the burnt garlic