Fish Ball Bee Hoon Soup

Fish Ball Bee Hoon Soup

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)

Method

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.