Fishball Soup with Quail Eggs and Vegetables

 

This is my first attempt at making this, and since it’s Ramadan, I have no idea how it’ll taste for another 2.5 hours yet. If you’re not fasting, be sure to taste the soup periodically and adjust/add seasonings (salt, pepper, even chilli if you want) to your taste.

Ingredients

Clockwise from bottom: fishballs, carrots, celery, corn, spring onions, coriander, quail eggs

250 ml chicken stock – I used a homemade stock, but any store-bought chicken, fish or prawn stock should do

550 ml water

1 tbsp canola oil

1 onion and 2 cloves of garlic, minced or finely chopped

fishballs and quail eggs

carrots, corn, celery (this can be substituted with the veggies of your choice – tomatoes, brocolli, sugar peas, cabbage would work well too)

spring onions, chopped

fresh coriander, finely chopped

salt and pepper to taste

Putting it together

1.Boil the quail eggs then set them aside in a bowl of cold water. Once they have cooled, peel the shells and set them aside.

2. In a pot or dutch oven, heat the oil. Then add the garlic, onions, 1 tsp salt and a pinch of white pepper. Fry it lightly, taking care not to brown the paste.

3. Pour the stock and water into the pot. Cover and bring to a boil.

4. Lower the heat, and add the carrots, corn, celery and fishballs. Cover and simmer for about 10 minutes.

5. Add the quail eggs, coriander and spring onions. Add salt and pepper to taste. Cover and simmer for another 5 to 10 minutes.

Tonight, I’ll be serving this with white rice and ayam opor. Watch this space for my post-iftar review.

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