To some people like myself the joy of harvesting from garden to table in a matter of minutes is beyond words. It gladden my heart and makes me proud.

Today my soup terjun is made with 4 different types of mints, lemon verbena and spinach. I will be giving my TIPs on how to make the soup nicer. I always thought this is just simple but on chatting with a close friend yesterday I found out that she cooked hers differently from mine and never thought of boiling it the way I do. She always find her soup a bit fishy and that’s why her husband and children do not like it. We had a giggle and today I decided to write this for her least she forgets.

TIP1 – If you use minced garlic the garlic is easily burnt and your soup will be left with dark specks. I made garlic oil and use that instead.

TIP2 – Removed the fried anchovies and only put them back in the end. Soggy anchovies is terrible to eat (in my opinion)

TIP3 – Due to the nature of the dried anchovies (ikan Bilis) being slightly fishy, adding a few slices of ginger and frying before adding water to make stock solve this problem. Frying the ginger slightly loses that ‘raw’ ginger taste too.

TIP4 – Add in the greens when you turned the heat off cause if you boiled your leaves they will turn yellow or brown!

TIP5 – Top with the crispy anchovies and crispy shallots just before serving.

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