Sup Campur

Assalamualaikum and salam Jumaat Sayyidul Ayyam. Pagi2 dah sampai opis, sebab ari ni nak fokus buat practical guide book untuk budak2 semester depan. Kena siap jugak minggu ni sebab ari Rabu sampai Jumaat depan nak go through  proses pemurnian untuk hasil buku2 tu. Ok, bbalik pada resepi. Resepi ni aku buat bila time anak tekak tak bnapsu nak nasik. Napsu nak slurrp slurrp soupy soupy je. Sup ni sederhana pekat, tak cair & tak le pekat sgt. ala2 soup sharfin soup, tapi yang ni x da sharkfin. yang ni vi guna ayam yg dcarik2. Jom! nengok resepi. Resepi dalam bahsa omputeh... sb vi tulis resepi dalam bahasa tu masa kat belog lama. Malas  nak translate, translate sendiri la ye...tak pung, guna pkhidmatan google translate spenuhnya baru bbaloi2! ;)

Resepi: sudukecil.blogspot.com

What do you need:

• 3 shallots/ red onions (sliced)
• 1 clove of garlic (sliced)
• 1 inch of ginger (sliced)
• 3 tablespoons of oil (for frying purpose)
• 1 small pot of chicken stock (*refer to the below ingredients)
• 1 stick of crab stick (sliced)
• 5 fish balls
• A handful of chicken (the fillet that we used to make the chicken stock. Shredded)
• 5 fresh Chinese mushroom (sliced)
• A handful of Su'un
• 1 teaspoon of pepper (mixed black+white)
• Salt (amount depends on your own taste)
• 1 teaspoon of chicken seasoning powder
• 1 stick of Japanese tofu (sliced)
• 2 tablespoon of corn flour (blended with water)

*CHICKEN STOCK

• 200 grams of chicken breast
• 2 cloves of garlic (bruised)
• 1 slice of ginger (bruised)
• 1 teaspoon of Hainan chicken rice paste
• A small pot of water

What  you have to do:

CHICKEN STOCK-Boils the water and chicken breast until it is fully cooked. don't forget to put in the garlic,ginger and Hainan chicken paste.

1. Heat the oil on another pot. Fry the ginger, garlic and shallot until fragrant.
2. Put in chicken stock and stir it for a while.
3. Add in the crab stick, fish ball, shredded chicken and chinese mushroom and stir it until boil.
4. Add in the pepper, chicken seasoning powder and salt. Stir and taste it.
5. If the taste is OK, add in the su'un and Japanese tofu, stir it.
6. Then, add in the blended corn flour to thicken the soup.
7. Serve hot.