Thursday, 31 July 2008

Noodle soup with fish balls

My MIL who spent her childhood in Singapore told me about her fondness for deep-fried fish balls so I went and bought some for her last weekend. Since my eyes are bigger than my stomach (gulp), I bought the biggest bag available that day. MIL seemed to enjoy it, the hubby wasn't so impressed (it tastes like deep-fried crab sticks, only a little more chewy, he complained)
Anyway I had so much fish balls that I need to use it up in as many ways as possible. This is something I made up and it actually turns out quite good so here it is.

Fish balls (4-5)
egg noodle (cooked as per instruction on packet)
kai lan (or pak choi) (a small bunch - chopped)
2 chopped spring onions to garnish
good stock

Fry fish balls for 5-10 minutes until golden
Cook egg noodle in boiling water for 2-3 minutes, take care not to let it go mushy
Boil stock, place kai lan (or pak choi) into the boiling pot and turn heat down
Add cooked fish balls into the pot.
Put noodle in last and heat it all up for a few minutes.
Sprinkle with chopped spring onions and serve.


P.S: the white bits on my photo are turnips. I love turnips in noodle soup so I just put turnips in the boiling stocks and let it cook before adding kai lan.

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