Ingredients (Serves 4)
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100g of pork tenderloin (sliced thinly) (optional)
- 200g of choy sum (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100g of ikan bilis (dried anchovies)
- a pinch of tung chai
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water
Marinade (for pork tenderloin slices)
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
Directions
1. Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
2. Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
3. With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
4. Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
5. Separate into individual bowls and sprinkle fried shallots and tung chai prior to serving.
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100g of pork tenderloin (sliced thinly) (optional)
- 200g of choy sum (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100g of ikan bilis (dried anchovies)
- a pinch of tung chai
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water
Marinade (for pork tenderloin slices)
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
Directions
1. Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
2. Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
3. With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
4. Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
5. Separate into individual bowls and sprinkle fried shallots and tung chai prior to serving.
