Fish Ball Bee Hoon Soup

This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.
Ingredients

• 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
• 15 to 20 fish balls
• 100 grammes of pork tenderloin (sliced thinly) (optional)
• 200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
• 5 to 8 shallots (sliced thinly)
• 100 grammes of ikan bilis (dried anchovies)
• a pinch of salted chinese vegetables (tung chai)
• 3 tablespoons of palm oil
• 1.25 litres or 5 soup bowls of water

Marinade (for pork tenderloin slices)

• 2 teaspoons of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

Seasoning

• 2 tablespoons of light soya sauce
• Salt to taste
• 1/2 teaspoon of MSG (optional)

Method

Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.

Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.

With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.

Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.

Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving

thai fish cake

Ingredients:
8 oz. fish paste (I used store-bought fish paste)

1/2 egg (beaten)

2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)

5 snake beans/long beans (thinly sliced)

5 kaffir lime leaves (cut into fine thin strips)

Method:
-In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.

-Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball).

-Use your fingers and palms to flatten it and make it into a patty.

-Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste.

-Alternatively, you can prepare all the fish paste first and then deep fry all of them at once.

-Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber.

(Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.)