Ingredients :
- 20 fishballs
- 100 grammes of chinese mustard greens (rinsed throughly and cut into smaller (halved) pieces)
- A pinch of chinese salted vegetable (tung chye)
- 600 ml ikan bilis stock (boil 700 ml water with a handful of ikan bilis for 30 minutes. strain and remove ikan bilis)
Seasoning :
- 1 teaspoon of light soya sauce
- A couple of dashes of white pepper powder
- Salt to taste
- A pinch of msg (optional)
Directions :
- Bring ikan bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fishballs float to surface.
- As soon as the first fishball floats to surface, add the vegetables. Add seasoning.
- Dish up when all fishballs have floated to surface. Sprinkle chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil.
This entry was posted
on Wednesday, July 29, 2009
and is filed under
Recipes : Soup
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