Tips
Ingredients
| 700 ml | water |
| 2 tsp | fried shallot |
| 50 gram | ikan bilis (anchovies) rinsed well |
| 16-20 | fish balls |
| 2 tbsp | chopped scallions chili padi ( bird eye chili), sliced |
| 3 serving | noodles |
| 4 leaves | lettuce, sliced |
| To taste, if needed | thinly salt and light soy sauce |
Instructions
- 1
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Prepare the ikan bilis stock, bring the 700ml water and ikan bilis to boil, reduce heat and simmer for about 15 minutes.
- 2
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Remove the ikan bilis using the strainer and keep the stock.
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- 3
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Slowly add in the salt and light soy sauce in the stock. while the stock is simmering
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- 4
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Add the fish balls and yong tau foo and cook until they float to surface.
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- 5
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In a separate pot of boiling water, blanch or deep the noodle into the boiling water and drained immediately.
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- 6
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Separated cooked noodles into serving bowl and pour the cooked fish balls soup over.
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- 7
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Garnish with lettuce, chopped scallions and serve with chili padi with light soy sauce at the side.
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Recooks
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