March 27, 2015
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
1. Combine all ingredients in a small sauce pot.
2. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes.
3. Stir occasionally until sauce turns smooth.
4. Add in egg white and stir with a fork to form fine strands.
5. Set aside to cool then use.