I have tried this recipe many many times but never managed to get it right. I've tried ikan billis, chicken stock, chicken stock cubes, etc. Nothing worked, it just never tasted as delicious as in the restaurants. However, inspired by Italian and Japanese food, I decided to use canned anchovies. I never liked the dried anchovy in the finished product, so this was perfect.
Ingredients
1 clove of garlic, sliced
1 bunch of washed and prepared spinach (enough to feed 4)
1 salted egg, cubed (try not to cut them too small as they will disintegrate)
1 century egg, cubed
1 egg, beaten
2 anchovies, drained of oil and chopped finely
1 dashi packet
½ C water
Method
1) In a bit of oil, fry the garlic until fragrant.
2) Add the dashi to the water and the anchovies. Add in the stalks and cook for 2 minutes, covered.
3) Add in the spinach leaves, salted egg, and century egg. Cook partially covered for another 2 minutes. Do not fully cover the lid otherwise the leaves will turn an unattractive brown.
4) Drop in the beaten egg (aka egg drop soup method) and partially cover to cook for another minute. Turn off the flame and let the eggs continue to set in the residual heat.
5) Serve immediately.
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