400 g Kai lan flower
1 can Baby corns
8 pieces Mushrooms fish paste (steamed over rapidly boiling water for 10 minutes)
2 big tomato – quartered
1-1/2 packets CP Concentrate Chicken broth
600 ml water
1/2 tsp sesame oil
1 1/2 tsp corn flour (mixed with 2 tbsp water)
Salt to taste
1) Blanch kai lan flower in boiling water with salt and oil for 1/2 minute, drain and plurge into cold water. Lightly score an ‘X’ on the non stem end of each tomato, blanch in boiling water till skin splits. Remove and peel of the skin. Cut into quarters.
2) Place 2/3 of the broth in a pot and bring to a boil, cook kai lan flowers, mushroom fish paste, baby corns and tomatoes till hot. Arrange the vegetables on a serving platter.
3) Bring the remaining 1/3 of the broth to a boil, thicken with corn starch and pour over the vegetables. Sprinkle sesame oil on top and serve.