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Saturday 19 September 2026 08:10:35 GMT

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Theo_Anggara :

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2026-09-19 08:43:53

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Homemade fish balls (~16–20 balls) Traditional fish is yellowtail fusilier or wolf herring (ikan parang). Home default: ikan tenggiri (Spanish mackerel) — easier to scrape, still bouncy. • 400–500 g tenggiri fillet, skin off, ice-cold • 1–1½ tsp fine salt • Pinch white pepper • 80–100 ml ice water, added in 3 goes • 1 tbsp cornflour (optional insurance) • 1 egg white optional if the fish is milder Method 1. Scrape the meat off the bone with a spoon. Keep everything cold. 2. Mince or process to a fine paste. 3. Salt in first — that pulls out the protein gel. 4. Stir or slap one direction while streaming in ice water until the paste is glossy, sticky, and springs back when you poke it. 5. Wet hand. Squeeze paste through the circle of thumb + index finger. Scoop with a wet spoon into iced salted water. 6. Rest 20–30 minutes (artisan stalls soak longer). 7. Poach in water just below a boil. When they float, give them 1 more minute. Ice bath. A rolling boil splits them. Warm paste makes mushy balls. Handmade balls look slightly irregular — that’s correct. Dry fish ball noodles (2 bowls) Sauce per bowl — mix in the serving bowl first • 1 tbsp sambal / chilli paste • 1 tsp black vinegar • 1 tsp fish sauce • ½ tsp light soy • 1 tsp lard oil (or fried-shallot oil) • 1 tsp crispy lard bits • 2 tbsp hot ikan bilis / fish-ball stock • Pinch white pepper Also • 80 g fresh mee pok per bowl (mee kia if you prefer thin) • 5–6 homemade fish balls • 4–5 slices fried fish cake • Handful lettuce or blanched chye sim • Spring onion + fried shallots • Pickled green chilli / chilli padi in soy • Small bowl of clear soup on the side Assemble 1. Sauce in the bowl. 2. Rolling boil. Blanch mee pok 20–40 seconds until springy, not soft. Drain hard. 3. Toss until every strand is coated and a little chilli oil shows. 4. Top with fish balls, fish cake, lettuce, shallots, spring onion. 5. Soup on the side. Mix at the table. Home notes • No tenggiri: any firm white fish + egg white. Bounce will be less. • No lard: shallot oil. • Halal: skip lard, keep the vinegar-chilli toss. • Kids’ stall option: ketchup instead of chilli. • Factory balls work in a pinch. They won’t bounce like these. ##fishball#singaporehawker#drynoodles#teochewfishballnoodles#recipesforyou

Homemade fish balls (~16–20 balls) Traditional fish is yellowtail fusilier or wolf herring (ikan parang). Home default: ikan tenggiri (Spanish mackerel) — easier to scrape, still bouncy. • 400–500 g tenggiri fillet, skin off, ice-cold • 1–1½ tsp fine salt • Pinch white pepper • 80–100 ml ice water, added in 3 goes • 1 tbsp cornflour (optional insurance) • 1 egg white optional if the fish is milder Method 1. Scrape the meat off the bone with a spoon. Keep everything cold. 2. Mince or process to a fine paste. 3. Salt in first — that pulls out the protein gel. 4. Stir or slap one direction while streaming in ice water until the paste is glossy, sticky, and springs back when you poke it. 5. Wet hand. Squeeze paste through the circle of thumb + index finger. Scoop with a wet spoon into iced salted water. 6. Rest 20–30 minutes (artisan stalls soak longer). 7. Poach in water just below a boil. When they float, give them 1 more minute. Ice bath. A rolling boil splits them. Warm paste makes mushy balls. Handmade balls look slightly irregular — that’s correct. Dry fish ball noodles (2 bowls) Sauce per bowl — mix in the serving bowl first • 1 tbsp sambal / chilli paste • 1 tsp black vinegar • 1 tsp fish sauce • ½ tsp light soy • 1 tsp lard oil (or fried-shallot oil) • 1 tsp crispy lard bits • 2 tbsp hot ikan bilis / fish-ball stock • Pinch white pepper Also • 80 g fresh mee pok per bowl (mee kia if you prefer thin) • 5–6 homemade fish balls • 4–5 slices fried fish cake • Handful lettuce or blanched chye sim • Spring onion + fried shallots • Pickled green chilli / chilli padi in soy • Small bowl of clear soup on the side Assemble 1. Sauce in the bowl. 2. Rolling boil. Blanch mee pok 20–40 seconds until springy, not soft. Drain hard. 3. Toss until every strand is coated and a little chilli oil shows. 4. Top with fish balls, fish cake, lettuce, shallots, spring onion. 5. Soup on the side. Mix at the table. Home notes • No tenggiri: any firm white fish + egg white. Bounce will be less. • No lard: shallot oil. • Halal: skip lard, keep the vinegar-chilli toss. • Kids’ stall option: ketchup instead of chilli. • Factory balls work in a pinch. They won’t bounce like these. ##fishball#singaporehawker#drynoodles#teochewfishballnoodles#recipesforyou

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