What makes you nostalgic? Hearing your favourite song as a child? Seeing an old film photograph? Or seeing your old Gameboy stuffed deep into your drawer?
Well for Foodie CaCa’s friend Ms Kueh, it is the taste of her Grandma’s Tang Hoon Egg Soup. In this article, she shares the traditional recipe of this classic Teochew dish with you.
Nutritious, yummy, and full of love, you can make this dish yourself with the ingredients and steps below.
Grandma’s Tang Hoon Egg Soup (4-6 people):
What you’ll need
Vermicelli (1 packet/soaked in hot water)
1 packet of Chestnuts
Light Soya Sauce
Knife and Chopping Board
1) Prepare your Egg and Vermicelli
Crack all 10 eggs into a bowl. Add a spoon of light soya sauce into the bowl. Add the Vermicelli and mix thoroughly.
2) Fry the egg and vermicelli
Pour the egg and vermicelli into the frying pan with small heat. Fry till Egg is thick and fluffy, this will help absorb the soup later on. The inside should be soft and the outside should be crispy. Take out and place on separate plate when done.
3) Prepare Vegetables for the Soup
Peel the carrots and dice it, cube the potatoes and cut each tomato into four pieces. Finally peel the onion and cut into four pieces
4) Boiling the soup
Pour water till it fills half the pot. Turn to medium heat and Boil the water. When it is boiled pour chicken stock till 3/4 of the pot’s volume is filled.
5) Add the Fried Egg and Vermicelli
After 30 mins add the fried egg and vermicelli into the soup, and use a spoon to mix.
6) Plate the dish
There you go! Wasn’t that simple!
Enjoy this traditional Teochew recipe, and share with us your favourite Grandma recipes below!
Like this recipe? Share it with your friends, or check out more recommendations in our Food category!
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