1 block soft tofu(roughly mashed)
100 g chicken/pork meat – sliced thinly & season with salt and corn flour
80 g medium prawns – shelled and deveined
1 piece medium squid – cut into rings
3 sticks crabsticks – shredded
1 piece fish cake – sliced
4 fish balls – sliced
5 stalks cai xin – cut
1/2 carrot – sliced
Salt & pepper to taste
1 tsp sesame oil
1.2-1.5 ml chicken/ikan billis stock
3 cloves garlic – minced
31/2 tbsp sweet potato flour (mixed with 5 tbsp water)
2 eggs – beaten lightly
1) Heat oil in deep pot and saute garlic till fragrant, add chicken/ikan billis stock and bring to a boil. Add chicken meat, prawns, fish ball, fish cake, crab stick and bring to a slow boil for 5 minutes.
2) Add tofu, squid, carrot, cai xin and season with salt & pepper, simmer for 3 minutes then stir in strained sweet potato flour mixture and stir in the beaten eggs. Finally stir in sesame oil.
3) Serve hot.
*** Add more sweet potato flour mixture as gravy for mui fen, hor fen or noodles.