Recipe : Century egg, tofu and cabbage soup | Food, travel, recipe & sights

Recipe : Century egg, tofu and cabbage soup

If not for food blogs, I wouldn’t know that century eggs can be cooked as soup.  The only way I eat century eggs are either fresh with pickled gingers or in porridges.  However, I learnt from a few bloggers and tried my own version.

I used minced pork as the soup base.  Cabbage as the vegetables and century eggs and tofu for that smooth feel.

Some bloggers cooked with tomatoes and salted vegetables.  It is real easy and suprisingly, the smell of the amonia is not overpowering at all.
Basically, just make a soup base with some meat by boiling it with garlics for a while.  Add the vegetables, eggs and tofu and simmer for a while.  Flavour accordingly and serve!

I had made century egg salad before.  And here’s a pic of  century egg with lorbak (related post).

Posted by lilian on June 27th, 2006 under Food, Recipe

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6 Responses to “Recipe : Century egg, tofu and cabbage soup”

  1. Paul Tan Says:
    June 27th, 2006 at 8:09 pm

    SIGHHHHHH :(

  2. blur Says:
    June 28th, 2006 at 11:44 am

    Can also use century egg for the steamed egg dish … steamed egg with cubes of century egg and preserved salted egg yolk in it.

  3. m.o.t.t Says:
    June 28th, 2006 at 12:37 pm

    my aunt in law cooked century eggs in a steamed egg dish. it was one way of getting kids to eat it without going ewwwwwwwwwwww!

    btw, like to ask a couple of questions :
    1) what is quality light soya sauce? the one that has less salt or more?

    2) which is better ? ghee hiang or him heang?

  4. lilian Says:
    June 30th, 2006 at 9:37 pm

    Mott & blur - Yeah, sam wong tan but very hard to get the right consistency lah. I always tend to overcook it.

    Mott - soya sauce usually I prefer the less salty with a slight sweetish taste without smelling too strong. It is an individual taste and once I found a brand I like, I stick with it.

    Ghee Hiang is the original sesame oil manufacturer and they still produce the best sesame oil. They also make the best heong pneah (the black sugar type) and phong pneah (the white sugar one). Meanwhile, Him Heang is good for the tau sar pneah and beh teh saw. I have the posts somewhere in my food blogs, just search and see?

  5. Food Haven- Food, travel, recipe of Penang, Malaysia » Recipe : 3-kings egg (steam, silky eggs) Says:
    October 27th, 2006 at 11:35 am

    [...] I cut one salted duck egg (the orangey thing), one century duck’s egg and put it in the plate I am supposed to use to steam. Use a wide plate so that your eggs cook faster and more consistently. [...]

  6. june Says:
    March 28th, 2007 at 1:26 pm

    i attended a cooking demo & bought a Fizzler set (>RM3,000) because (i was convinced)it cooks steamed eggs to perfection !! Much later, I learnt that you’ll always get perfect steamed eggs when you measure egg to water 2:3, using the egg shell & ALWAYS cover the dish well with tin foil. Happy Cooking.

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