Fish ball and Fish cake Noodle Soup
Malaysian hawker style
Add in chopped garlic and ginger while cooking the dried anchovies stock to get lesser fishy taste soup
10 pieces Fish ball
2 pieces Fish cakeLong shape
250 grams Rice noodle
100 grams Bean sprouts
1.5 liters Water
1 Spring onionChopped
1/2 cup Dried anchovy
1/2 teaspoon Vegetable oil
To taste White pepper
To garnish Fried shallot
From now on, you can forget the taste of instant noodles. This recipe not only easy to follow, but also will bring the warm of seafood-based soul soothing rice noodles soup.
Bring 1 liter water to boil on a pot. While boiling, wash dried anchovies under running water. Drain and set aside.
Once the water boiled add in dried anchovies. Continue to cook over medium low heat and bring to simmer about 30 minutes.
Remove the dried anchovies from the pot using a straining ladle, and keep the soup warm over low heat. Seasons with dash of white pepper to adjust the taste.
In a separate pot, bring 500 ml water to boil. While boiling wash the fish balls, fish cakes and prawns. Cut fish cakes thinly into few slices. Peel and devein the prawns, also remove its heads and tails.
Once the water boiled, add in fish balls, fish cakes and shrimps. Bring to simmer for 15 to 20 minutes.
Drain them and set aside. Keep the water to blanch rice noodles and bean sprouts.
Blanch the rice noodles and bean sprouts, drain and transfer them into the serving bowls.
Ladle the soup, fish cakes, fish balls and prawns onto the bowls. Garnish with dried shallots and chopped spring onions, serve while hot.
|10 pieces Fish ball|
|2 pieces Fish cake|
|250 grams Rice noodle|
|100 grams Bean sprouts|
|1.5 liters Water|
|1 Spring onion|
|1/2 cup Dried anchovy|
|1/2 teaspoon Vegetable oil|
|To taste White pepper|
|To garnish Fried shallot|