The first time I had this dish is at the Crystal Jade Chinese Restaurant at The Gardens, Kuala Lumpur. My friend ordered this soup and we all loved it. It was so delicious and since then I have so wanted to taste it again. I decided to make it with fish bone that was left from making the otak-otak. I have no clue what ingredients are in the recipe. I just guess them from the taste I remember. To my surprise, it turned out to be very close to what was served by Crystal Jade. I am really pleased and feel very excited to share this recipe with you. I said to myself quietly, “Quaypo, you are so clever!” You know what? It is alright to give yourself a pat on the shoulder and not be shy about it. I just did! LOL!
1 whole fish bone from a medium size “Senangin” fish
½ cup milk
Enough water to cover the fish bones and 1 in over
Bullion fish stock to taste (1 – 2 cubes)
2 tsp Chinese cooking wine
1/4 cup dried scallops (washed, soaked in warm water for 15 mins)
2 pcs dried shitake mushroom (washed, soaked in warm water for 15 mins)
½ cup chopped cilantro
½ cup chopped spring onions
1 inch spring ginger, thinly sliced
1 tsp white pepper corn (pound slightly)
2 cups of cooked soft white rice
1 tbs cooking oil
Salt to taste
Wash and soak dried scallops and warm water in 2 separate bowls in warm water for 15 mins. Squeeze dry the mushrooms, slice them thinly and set aside. In a deep soup pot (pot A), add oil and sauté ginger until fragrant. Add sliced mushroom and stirfry for 1 min. Set aside.