4.5 from 2 votes
Delicious and nutritious quick boil Chan Choy Tong (Malabar Spinach Soup) with salted duck egg for an additional layer of flavor. Perfect for busy weeknights. | MalaysianChineseKitchen.com
Chan Choy Tong (Malabar Spinach Soup)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Delicious and nutritious quick boil Chan Choy Tong (Malabar Spinach Soup) with salted duck egg for an additional layer of flavor. Perfect for busy weeknights.

Course: Soup
Cuisine: Chinese
Servings: 4
Calories: 120 kcal
Author: Linda Ooi
Ingredients
  • 1 tbsp vegetable oil
  • ½ oz ikan bilis (dried anchovies), peeled and cleaned (15g)
  • 2 cloves garlic (minced)
  • 3 oz ground pork (85g)
  • ¼ tsp ground pepper
  • 4 cups water (960ml)
  • 1 salted duck egg
  • Salt to taste
  • ¾ lb chan choy (Malabar spinach), rinsed, drained, and stems removed (340g)
Instructions
  1. Rinse and soak dried anchovies for 10 minutes. Drain and wipe dry with paper towels.
  2. Heat vegetable oil in a medium sized pot. Fry (ikan bilis) anchovies for about 2 minutes. Add garlic and fry for 30 seconds. Add ground pork and pepper. Continue to cook until pork turns opaque, about 2 minutes.
  3. Pour in water and bring it to a boil. Reduce heat and simmer for 5 minutes.

    Chan Choy Tong (Malabar Spinach Soup)-7
  4. Crack salted duck egg into the soup. Break up yolk with a spatula and continue to simmer until salted duck egg is cooked through. Add a little salt if necessary.
  5. Add chan choy leaves. Bring soup back up to a boil. Turn off the stove.

  6. Dish into individual soup bowls and serve immediately.