Mixed Vegetables with Fried Duck Eggs Soup

I grew up eating this Mixed Vegetables with Fried Duck Eggs Soup.  I still remember whenever mum cooked this soup, she would make sure to cook extra fried duck eggs. Know why?  There are 8 children in my family and if mum didn't cook enough deep fried eggs, we would be fighting for the eggs!!  Imagine, most of us could eat 2 or more of these fried duck eggs.  We just loved it.  Even now I have a family of my own, my children also love these eggs, and ME too.  Hubby so so only :)  Those days, we enjoyed cracking and shelling the hard boiled eggs and most of the time, mum cooked about 20 eggs or more at a time!! 

It has been quite some time I didn't cook this traditional soup until I saw the recipe in Yum Yum (52) pg 27 and this reminds me to cook for my family again.  

In my family, this traditional dish is usually cooked during any Chinese festivals.  As far as I know,  the Foo Chows of Sitiawan and Ayer Tawar, Perak cook this whenever there is a family member leaving home for studies or to start a new job.  It symbolizes smooth sailing in whatever they do and  all's well that ends well. Well, is there any one who can give me a better or accurate understanding of this traditional dish?  I may be wrong too.

Ingredients : (My version in red)

- 4 hard boiled duck eggs (shelled)

- 1/2 cup black fungus (soaked and cut into small pieces)

- 1/2 cup white fungus ( soaked and cut into small pieces)

- 2 dried mushrooms (soaked and shredded)

- 1/2 carrot (shredded)

- 1 bowl  cabbage (shredded)

- 1 bowl long cabbage (shredded)

- 1/2 tbsp tung choy (preserved vegetable)

- 2 thumbsized ginger (crushed)

- 3 cloves garlic (chopped)

- enough water for the soup (I used anchovies/ikan bilis stock)

- oil for frying

Seasonings :

- salt

- sugar

- pepper

-sesame oil

Method :

1)  Heat up enough oil.  Fry duck eggs until golden brown.  Dish up and set aside.

2)  Leave some oil in the wok.  Saute chopped garlic, ginger and tung choy until fragrant.  

3)  Add all the remaining ingredients except the cabbages and the fried eggs.  Stir until fragrant.

4)  Then, add the 2 types of cabbages.  Stir fry and mix well.

5)  Add ikan bilis stock/enough water depending on your preferences.  If you like soup, you can add more water.

6)  Bring to boil and lower the heat.  Simmer until the vegetables is cooked (about 10 to 15 minutes).

7)  Add in seasonings and add the fried eggs. Cover and let it simmer for a further 5 minutes.

8)  Dish out and serve.

Has anyone tried this soup before?

With this traditional dish, I wish everyone a smooth sailing in whatever you do!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

and this post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

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