Friend of mine cooked this for us to MAKAN ! It was delish but a lil too heavy due to the starchy soup.
The ingredient is easy to buy and cook.
Crab - Mud Crab - shelled and remove felsh
Sole Fish - debone and slice
Chinese Black Mushroom - slice ( soaked if dried )
Ginger - slice
Dark Soya Sauce
Chinese Black Vinegar
Garlic - chopped
Chilli - chopped ( we used bird eye chilli )
Salt and Pepper
Noodle - we used Hock Chew / Foo Chow noodle which he bought from the wet market FRESH! or u can use whatever noodle u wish. Shall i try fresh pasta next ?
Use the crab shell and fish bone to make stock with carrot and onion for extra natural sweetness. U may add some ginger to reduce the fishy taste.
Sauteed Garlic and Ginger slice till fragrant. Remember to add garlic last as it burns early. Then add the crab meat and sliced fish with the mushroom and sauteed for about 2 - 3 minutes. Add in stock. Bring to a boil and then lower heat to simmer for another 5 minutes. Season with black vinegar, dark soy sauce, oyster sauce and salt and pepper.
Dump in the corn starch mixture ( starch + water = abt 1:1 ratio ). Adjust the thickness required similar to Cantonese Hor Fun ( Wat Tan Hor ). Beat up the egg and stir into soup. Drizzle some sesame oil .
To serve, boil noodle, add whatever topping required, we use left over chicken to make shredded chicken and beansprout and topped them with julienne carrot and lots and lots of coriander. Place in a bowl and topped with soup.
Serve with chopped garlic and chilli soaked in black vinegar. Delish !