Cynthia Foo

I saved some kankung the other day from the sambal kangkung dish that I made, so I can used them in Penang Hokkien Noodle.
The brooth, of course was not made from scratch. I shamelessly admit.
My mum once told me, you need lotsa prawns shells and whatever whatever to make the soup. Wow! That got me totally blown away. But I know I will find out the actually receipe some day. I’m a keen learner after all.
 

I used the ingredient made by Tean’s Gourmet. That was the one I used in cooking sambal kangkung too!
It was absolutely fantastic!
The eggs don’t look as presentable as they are, but I like the eggs in that way - abit soft and yolky, but fully boiled.
oh! so beautiful