Ingredients
- 10 to 15 fishballs (actually, quantity up to you)
- A handful of Tang Hoon (usually sold tied in a small bunch) [pre-soak in water to soften it]
- Chopped spring onions for garnishing
- A pinch of chinese salted vegetable
- 50g of ikan bilis (dried anchovies) [buy those suitable for making stock]
- 2 bulbs shallots (sliced thinly)
- 2 tablespoons of cooking oil
- 1 1/4 soup bowls of water (approximately 600 ml)
Seasoning
- Light soya sauce
- Salt
- White pepper powder
- A pinch of msg (optional)
Directions
1. Boil water with ikan bilis for 45 minutes to make stock. Remove ikan bilis when done.
2. Fry shallots in cooking oil till golden brown and place aside to cool.
3. Once stock is ready (which should be at least 1 soup bowl full) and maintaining high heat, add tang hoon and fish balls. The fish balls will float whilst the tang hoon will turn semi-translucent when cooked. Add seasoning to taste.
4. Sprinkle chopped spring onions, pinch of chinese salted vegetables and 2 teaspoons of the shallot oil onto the soup before serving.
- 10 to 15 fishballs (actually, quantity up to you)
- A handful of Tang Hoon (usually sold tied in a small bunch) [pre-soak in water to soften it]
- Chopped spring onions for garnishing
- A pinch of chinese salted vegetable
- 50g of ikan bilis (dried anchovies) [buy those suitable for making stock]
- 2 bulbs shallots (sliced thinly)
- 2 tablespoons of cooking oil
- 1 1/4 soup bowls of water (approximately 600 ml)
Seasoning
- Light soya sauce
- Salt
- White pepper powder
- A pinch of msg (optional)
Directions
1. Boil water with ikan bilis for 45 minutes to make stock. Remove ikan bilis when done.
2. Fry shallots in cooking oil till golden brown and place aside to cool.
3. Once stock is ready (which should be at least 1 soup bowl full) and maintaining high heat, add tang hoon and fish balls. The fish balls will float whilst the tang hoon will turn semi-translucent when cooked. Add seasoning to taste.
4. Sprinkle chopped spring onions, pinch of chinese salted vegetables and 2 teaspoons of the shallot oil onto the soup before serving.
