Recipe for Singapore Fish Maw Spices
Preparation
1 sachetof spices
50g fish maw (pre-soak and cut into bite size)
1 egg
½ teaspoon sesame oil
1 tablespoon black vinegar
4 bowls water (1000ml/ 34oz)
Method
1. Boil 875 ml water with soften fish maw.
2. Blend spices with 125ml of water. Stir in till thickens, turn off fire.
3. Beat in egg. Serve hot with sesame oil and vinegar