Sunday, May 19, 2013

Fish Ball Kway Teow Soup (鱼丸粿条汤)

(for 2 servings)
1 pkt fresh rice noodles (use 1/3 of it) - cut into thick strips and separate them
6 fish balls
1 medium size pc fish cake - sliced
1 medium size lean meat
2 tbsp of minced pork - marinate with 1 tsp soy sauce, 1 tsp sesame oil, salt and pepper.
1 stalk chinese celery - washed and cut into pieces
some fresh lettuce
2 slices of ginger 
1 tsp preserved chopped radish - dong cai

fried shallot
fried shallot oil
fried pork lard - if available

Dipping Sauce
cut red chilli in soy sauce

  1. Bring a pot of water to boil, blanch the fresh kuay teow.  Drain and set aside in two serving bowls.  Drizzle a little shallot oil and toss lightly.  Arrange lettuce on the side of the bowls.
  2. Discard the water.  Pour chicken stock into the pot and bring to a boil.
  3. Add ginger slices, fish balls, lean meat, minced pork and fish cake and cook for 3 to 5 minutes.
  4. Turn off heat and remove the piece of lean meat.  Slice the meat thinly.
  5. Add chopped chinese celery.  Cover for 1 minute.
  6. Divide the ingredients equally into the 2 bowls.  Place the sliced meat in as well.
  7. Pour the stock into the bowls and sprinkle some pepper.
  8. Top with fried shallot and shallot oil and serve with chilli soy sauce dip.

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