Deliciously different – beancurd custard and vegetables make a colour combination
This is an exclusive website recipe.
Preparation Time : 26-30 minutes
Cooking time : 16-20 minutes
Servings : 4
White pepper powder
Small onions halved
Birds eye chillies sliced
Green capsicum 1/2 inch pieces
Red capsicum 1/2 inch pieces
Yellow capsicum 1/2 inch pieces
a few sprigs
Spring onion greens sliced
Puree beancurd with milk. Whisk eggs in a deep bowl, add salt, white pepper powder and mix.
Add beancurd puree and mix. Strain the mixture into individual soup plates and cover them with aluminium foil.
Steam till set. This may take fifteen to twenty minutes. Heat vegetable stock in a deep pan.
Add corn niblets and small onions and cook for two to three minutes. Add cabbage, bird’s eye chillies and salt and mix.
Add three coloured capsicums and continue to cook. Add purple basil and stir.
The soup is ready. Pour the hot soup over the set custard and serve immediately garnished with spring onion greens.
Alternatively, you can cut a round slice of beancurd and place it in a serving bowl. Pour the hot soup over it and serve garnished with spring onion greens.