tomato and egg soup

Ingredients: 
1) 1 litre water 
2) 1/3 bowl of ikan bilis (wash and soak in water to rid excess salt) 
3) 3 medium tomato, cut into 6 wedges each 
4) 2 medium eggs, beaten 

Method: 
1) Boil the ikan bilis with the water. 
2) Once water boils, add in the tomato wedges. 
3) Once water boils again, turn to slow heat to simmer. 
4) Once tomato is softened, use a soup spoon to break up the tomato. 
5) Remove the ikan bilis and remaining tomato. 
6) Turn to medium heat to get a slightly boiling soup. 
7) Pour the beaten eggs in 2 batches into the soup. Do not stir. 
 Once the egg mixture sets, can turn off heat and the soup is ready to be served. 


by Jennifer Quah