• 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)

Ingredients :

• 4 to 8 leaves of white cabbage (cut into 2 inches cross wise)
• 10 to 15 fish balls
• 100 grammes of minced pork (choose and use pork which comes with a little bit of fat. Marinate with a little light soya sauce and white pepper powder)
• A small handful of ikan bilis (choose bigger sized ikan bilis or those suitable for stock)
• 1 litre water

• 2 teaspoons light soya sauce
• Salt and white pepper powder to taste

1. Bring water to boil and add ikan bilis. Boil in medium heat for 30 minutes. Remove ikan bilis.
2. Bring stock to boil again and add minced pork balls (rolled into same size as fish balls) and fish balls. Once the balls are beginning to float, add white cabbage.
3. Boil till cabbage turns limp and all the minced pork balls and fish balls have floated to surface. Add seasoning to taste.
4. Dish up and serve hot.