Corn and egg with fishmaw soup

It’s voting night tonight. After much much much much research, I shortlisted our choices to 11 airbnb houses in Tokyo. And tonight is the night the family meets to shortlist it.

We went through all the choices whilst the fish was a steaming away. Yang was all serious about this – afterall, this is his PSLE trip. He had a notebook, noted all key points, and asked questions throughout. Papa paid attention, but no notes taken so we had to go through it all over again later on. An was… well in all An spirit, all she said was “I just need a separate bed from didi”.

We voted and narrowed it all down to three… Tokyo Tokyo… we are drawing close!

Tonight’s dinner is special – I have been travelling and this is our family’s proper Sunday dinner after 2 or 3 weeks… so everyone (well, me and Andy mostly) were really looking forward to it.

WhatsApp Image 2017-09-03 at 6.47.03 PM

And although the rascals wanted the feature to be the tomato egg, I am going to feature the soup because well, it’s MY blog.

So I was at the Hong Kong Airport the other day and I had this soup at one of the restaurants. I hadn’t thought fishmaw and corn belonged together but the soup was so good. So the first chance I had, I tried it.


  • Fish maw
  • Creamed corn (one can)
  • Corn (one what do you call it – ear?)
  • Chicken bones and one chicken breast
  • 3 eggs
  • Cornstarch (2 tablespoonfuls, mixed with 4 tablespoons of water)
  • Pepper and salt to taste


  • Put chicken bones and breast into a soup pot, add water, and boil away.
  • Boil the fishmaw in hot water till soft. Remove and cut into small bits.
  • At about one hour into boiling, put the fishmaw into the soup
  • At about one and a half hours into boiling, remove the chicken bones and breast from the soup.
  • Chuck the bones, but dice the chicken breast into small dices.
  • Now, stir in the cream corn, also the corn (use a knife to cut out just the corn, we don’t need the stalk).
  • Add in salt and pepper to taste.
  • Bring to boil and stir in the cornstarch mixture to thicken the soup.
  • Off fire.
  • Then, as a last touch, beat up loosely (means don’t really need the egg yolks and white to be fully mixed up) and then drizzle into the soup. Put on the lid, and let the soup sit.
  • When you are ready to serve, sprinkle some spring onion on top.

Hope you enjoy this soup. It’s a hearty soup and very easy to like. Andy and the rascals slurpped it up lots.





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