Fish Ball and Glass Noodle Soup Recipe(Malaysian Recipes) |
Ingredients: |
675 ml water 24 ready-made fish balls 200 ml fish or anchovies stock ½ tablespoon light soy sauce 2 tablespoons preserved salted vegetable (tong chye) 1 teaspoon white pepper 75 g glass noodles or mung bean noodles (tang hoon), soaked in warm water until soft, about 10 to 15 minutes 2 scallions, trimmed and chopped for garnish sliced red chilies and light soy sauce, to serve |
Method: Bring water to the boil in a pot. Add fish balls and simmer gently for 3 minutes, then add stock, soy sauce, preserved salted vegetable and pepper and simmer for 3 minutes more. Place 2 to 3 tablespoons of glass noodles into each serving bowl and top up with 4 fish balls and soup. Garnish with scallions and serve with sliced red chilies and light soy sauce on the side. |
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