| Water | 700 ml |
| Fried Shallot | 2 tsp |
| Ikan Bilis (Anchovies) Rinsed Well | 50 gram |
| Fish Balls | 16-20 |
| Chopped Scallions Chili Padi ( Bird Eye Chili), Sliced | 2 tbsp |
| Noodles | 3 serving |
| Lettuce, Sliced | 4 leaves |
| Thinly Salt And Light Soy Sauce | To taste, if needed |
Prepare the ikan bilis stock, bring the 700ml water and ikan bilis to boil, reduce heat and simmer for about 15 minutes.
Remove the ikan bilis using the strainer and keep the stock.
Slowly add in the salt and light soy sauce in the stock. while the stock is simmering
Add the fish balls and yong tau foo and cook until they float to surface.
In a separate pot of boiling water, blanch or deep the noodle into the boiling water and drained immediately.
Separated cooked noodles into serving bowl and pour the cooked fish balls soup over.
Garnish with lettuce, chopped scallions and serve with chili padi with light soy sauce at the side.