A tasty soup popular in Chinese households in Malaysia. I learnt this recipe from my neighbor Mary Aunty.
For the egg:
2 teaspoon oil (olive oil or sun flower oil)
2 eggs, beat well
Heat oil in a pan on medium heat. Add beaten eggs and fry lightly for 2 – 3 minutes. Switch off the heat. Do not fry till brown. Keep aside.
2 teaspoon oil
6 cloves garlic, crushed and chop well
Handful basil leaves or 1 cup, wash well and drain out water
2 soup bowls of water (please measure in soup bow in which soup is serving)
Salt to taste (or 1/2 teaspoon)
¼ to ½ teaspoon white pepper powder or to taste
Shallow fried eggs
Heat oil in a deep pan on medium heat.
Add chopped garlic and fry till golden brown.
Add basil leaves and fry for on a low heat for 2 minutes.
Add 2 soup bowls of water. Sprinkle salt to taste.
Cover with a tight lid and cook on a medium heat for 8 – 10 until basil tender and fragrant. Switch off the heat.
Finally add shallow fried egg and sprinkle white pepper powder. Serve hot.