@lengluicooks: Celebrate Parents’ Day by cooking Grandma’s favourite — Fish Head Noodles 🐟🍜 It’s her all-time fave, so today I’m showing my love the best way I know how: through food ❤️ Get the full recipe, pinned in the comments! 📌 Follow @carnation_mysg and check out their website for more delicious recipes! 😋 #FromOurKitchenToYours #PatternWithCarnation#CarnationParentsDayy#CarnationNewLookk — INGREDIENTS: SOUP BASE: 1 chicken carcass 1 fish head (pan fried) 2000ml water NOODLES: 300g grouper fish 300ml cooking oil (for deep frying) 2 tbsp tapioca starch 6 slices young ginger 3 tomatoes 30g pickled mustard green (hahm choy - slice) 4 pax noodles - meehoon 1 sprig coriander or spring onion ½ can CARNATION evaporated milk 1 tbsp Shao Xing Wine (optional) seasoning: salt / fish sauce to taste METHOD: 1. In a pot, boil chicken carcass, pan fried fish head and water for about 3 hours. Alternatively, can use ready made broth / ikan bilis cube. 2. Coat fish fillets with some flour then deep fry till golden brown. Set aside. 3. Remove chicken carcass and fish head from soup base. Then, add tomatoes, pickled mustard green and sliced ginger. Boil for 15 minutes 4. Blanch noodles and place into bowl 5. Remove soup from heat and add CARNATION evaporated milk & shaoxing wine 6. When serving, place noodles and pour soup all over. Garnish with fried fish fillet, coriander and spring onion.