I love soup especially those double-boiled for several hours and that is usually how I will make mine whenever I have a few hours to spare at home during weekends. Depriving of those long-hour soup, I sometimes compromised by making express boiled soup which requires no more than an hour. One night, couple of months ago, I was craving for soup and so I ransacked my fridge for ingredients and guess what I found?
For the soup base, lightly fry the ikan bilis with ginger and garlic till golden brown. Pour in about 3 bowls of water and let it simmer on low fire for about 45 minutes. While waiting, soaked the salted veggie and squeeze all the water out. Continue soaking it for about 10 minutess and then slice it thinly. Meanwhile, cut the tomatoes into wedges. I ran out of soft beancurd, otherwise it would taste lovely in this soup.
Do not add salt into the soup cos both the sour plum and ham choy are very salty. I usually put in 1 piece of the sour plum (mashed it a bit) and the salted veggie to simmer and then adjust the saltiness level accordingly. When it's almost done, put in the tomatoes as well. If you prefer the tomatoes to be softer, simmer it longer.
Tada! A nice pot of Sourish Salted Veggie soup ready to be savored. Mmmm....delicious!