Malaysian Food Blog, Travel, Diving & More

Tag / tofu soup

Recently, I got myself some roast ducks on a very buy-one-free-one deal. Since there’s only two of us at home, finishing two roast ducks in a day is a pretty tall order, and one that we did not attempt to succeed, so we are left with quite a decent portion of roast duck in the fridge for the next day.

If you’ve got such experience before, I’ve got good news! You can make two awesome dishes out of these leftover roast duck fairly easily, and mostly from ingredients you may already have in your pantry/fridge. Here goes.

shallots, spring onion, dried chili, garlic
shallots, spring onion, dried chili, garlic

Dish One – fried roast duck


  • roast duck, de-bone and cut into smaller size
  • 2 stalks spring onion, cut into 2-3″ size
  • 6-8 dried red chili
  • 3-4 bulb of garlic, chopped
  • roast duck brown sauce & plum sauce

Cooking Instructions:

  • Heat up a bit of oil and start frying garlic and onion
  • once fragrant, put in the roast duck meat
  • add those brown sauce and plum sauce (this is key)
  • keep stirring until hot, add spring onion for the last 1 minute
  • serve while hot!

fried roast duck is super yummy
fried roast duck is super yummy

Dish two – salted vegetable roast duck soup


  • roast duck bones (from de-boning in first dish)
  • 4-6 dried red chili
  • salted mustard green
  • egg tofu (optional)

Cooking instructions:

  • soak mustard green in water for 10 mins, rinse several times to reduce saltiness
  • boil 3 cups water and add in all the ingredients except tofu
  • boil for 30-45 minutes, add in tofu just before serving

There you go, two fairly simple dishes that makes for a wholesome meal to go with steamed rice. I especially love the fried roast duck dish that has such an awesome flavor infused by those brown & plum sauce, give it a try!

The funny thing about tastes is that for things that you absolutely loath as a kid may yet turn out to be one of your favorites as an adult – such is the case for me with bitter gourd, and to be frank, quite a few other items.

So for those of you who dislike durian, petai, asparagus, Guinness, and more, perhaps ya’ll just need more doses of them until you like it!

bitter gourd tofu soup recipe

Anyway, here’s one of the recipes I did with bitter gourd over the course of this Covid-19 season.

Bitter Gourd Tofu and Pork Soup Recipe


  • 1 bitter gourd, cut in chunks
  • 3 carrots
  • 300 gram pork belly, cut into bit size chunks
  • 1 block of soft tofu
  • 2 tomato
  • 1 inch ginger
  • a handful of salted vege (optional, you can replace with salt to taste)


  • boil pork belly for a couple minutes and remove from pot, throw away the scummy water
  • use a bigger pot, boil 4-5 bowls of water with everything except tofu for about an hour or so in low heat
  • add tofu just before serving
  • salt (optional) and pepper to taste

Comfort food especially on rainy days, I usually have it with steamed rice and some soya sauce + cili padi as condiment.

When I was young, we made it a point to have a soup dish in every meal, in retrospect, I guess that’s a great way to have kids having enough liquid in our diet?

Anyway,  I remember that one of my favorites of such soup dishes were the salted fish bone tofu and pork soup.  So when I was at Kota Kinabalu not too long ago, I made it a point to get myself some good quality whole kurau salted fish that includes the boney bits.

So here’s the recipe I got from mom.

salted fish bone tofu


  • salted fish bone (preferably ikan kurau)
  • a bulb of garlic, peeled
  • an inch of ginger, sliced
  • spring onion, cut into 2 inches length
  • pork slices, 300-500 gram
  • tofu, 2 blocks
  • 2 liter of water
  • 4-5 tablespoon cooking oil


  • soak fish bone for half an hour
  • fry garlic, ginger and fish bone till fragrant
  • add pork slices and brown the exterior
  • add water and bring to boil for at least half hour
  • add tofu for the last minute, add spring onion too

Comfort food for rainy days for sure!

Yet another day of cooking at home, and today let’s look at one of my childhood favorites – salted vege soup with tofu and pork slices, one of the simplest traditional Chinese soup to prepare, and yet wholesome and fit for those rainy days.

salted vege soup homecooked


  • salted vege (I used pickled mustard green, you can use others too)
  • soft tofu
  • pork slices
  • tomato


  • soak salted vege for 30 minutes in water, remove after
  • boil salted vege, tomato, and pork slices in low heat for at least 30 minutes
  • add tofu in the last minute or two
  • season with salt (if it’s still not salty enough) and pepper

Now isn’t that simple?

For more of my kitchen creations, check out my recipes here.