STORAGE INSTRUCTION:
Please keep frozen
COOKING INSTRUCTION:
1. Boil 2 liters water in a pot.
2. Add 1/4 cup premium soy sauce.
3. When this boils, drop the Ma Ki one small cluster/clump at a time. Add in the cooked beef tripe and a few thin strips (fine julienne) of peeled ginger. Boil for 10 minutes.
4. In a bowl, make a slurry using 1/2 cup potato starch (or camote powder or corn starch) dissolved in 1/2 cup water. Pour this into the boiling soup.
5. Beat 2 eggs and slowly pour it in.
6. To serve, garnish with chopped spring onion (or coriander/wansuy) and drizzle with black vinegar. Enjoy!
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