Ingredients

Adjust Servings:

	10 pieces
	2 pieces Tamarind paste Long shape
	250 grams
	10 Fresh
	100 grams Salted fish
	1.5 liters Ginger
	1 Dried shrimp paste Chopped
	1/2 cup
	1/2 teaspoon Beef broth
	To taste Evaporated milk
	To garnish Spring onion

Nutritional information

191

Calories

16.9 g

Total Carbohydrate

6.41 g

Total Fat

17.6 g

Protein

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Fish ball and Fish cake Noodle Soup

Name: Fish ball and Fish cake Noodle Soup
Total time: 1 h
Yield: 2
Cuisine: Malaysian
Ingredients: : 10 pieces; Tamarind paste: 2 pieces; : 250 grams; : 10; Salted fish: 100 grams; Ginger: 1.5 liters; Dried shrimp paste: 1; : 1/2 cup; Beef broth: 1/2 teaspoon; Evaporated milk: To taste; Spring onion: To garnish

Malaysian hawker style

Cuisine:

Malaysian

Add in chopped garlic and ginger while cooking the dried anchovies stock to get lesser fishy taste soup

60 minutes
Serves 2
Easy

Ingredients

10 pieces
2 pieces Tamarind paste
Long shape
250 grams
10
Fresh
100 grams Salted fish
1.5 liters Ginger
1 Dried shrimp paste
Chopped
1/2 cup
1/2 teaspoon Beef broth
To taste Evaporated milk
To garnish Spring onion

Directions

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.

Steps

1 Done	Bring 1 liter water to boil on a pot. While boiling, wash dried anchovies under running water. Drain and set aside.
2 Done	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.
3 Done	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.
4 Done	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.
5 Done	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.