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Ingredient
Sup Jagung Telur (Egg Drop Corn Soup)
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Chef :
jenscookingdiarySup Jagung Telur (Egg Drop Corn Soup)
Since my daughter and I moved to United States almost couple years ago, home-cooked meals and I have become BFF. We couldn’t eat out as much as we did in our home country since we were still not familiar with the food here. So I started to recreate all of our favorite dish back home and share them here. Hope you like them 🙏🏻😊
IG @jenscookingdiary @jenscookdineandtravel
Ingredient
2 cans
cream-style corn
1 cup
frozen corn kernel
2 teaspoons
cornstarch mix with 1/4 cup water
Cooking instructions
* Step 1
In a saucepan, combine the cream-style corn and chicken stock. Bring it to boil over medium-high heat.
* Step 2
Add in minced garlic and the corn kernel.
* Step 3
Add the cornstarch mixture to the simmering corn soup and continue to cook for about 2 minutes or until thickened. Add salt and pepper.
* Step 4
Gradually add the beaten eggs while stirring the soup constantly in one direction. Add chopped spring onions and sesame oil.
* Step 5
Serve warm with spring onions garnished.
* Step 6
Note : Crab meat or boiled chicken breast (cut into small pieces) can also be added if meat is desired.
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