How to Prepare Tasty Fishball Noodles (Ipoh Style)

Fishball Noodles (Ipoh Style). Fishball noodles are such an Asian thing, especially so in Singapore. Fishballs themselves can be a delicious snack, either boiled or fried. They are great accompaniments to soup and noodles as well.

For others, the chilli and requisite pieces of lard are of the utmost importance. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with. You can cook Fishball Noodles (Ipoh Style) using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fishball Noodles (Ipoh Style)

1. You need 2 of Serving Rice Noodles.
2. Prepare 10-12 of Fresh fish balls.
3. You need of Nai Pak (vegetable).
4. You need 3 of garlic cloves.
5. It's 250 ml of chicken stock.
6. It's 60 ml of water.
7. Prepare of Sesame oil (cooking).
8. You need of White Pepper.
9. Prepare of Spring onions (scallion) for garnishing.

This is Balestier Noodle - Fishball Mee Kia Dry. Its samba Chilli is very nice. With the Kyaw… the white @ soup & ipoh style mee pok dry, sengkang. Contact Ah Ter Teochew Fishball Noodle on Messenger.

Fishball Noodles (Ipoh Style) step by step

1. Heat up your pot with one table spoon of sesame oil. Add in the garlic cloves. Stir well and when the aroma arise pour in the homemade chicken stock and water. Let it simmer for about 10 minutes..
2. With the stock simmering, add the Nai Pak vegetable and fishballs, let it cook for about 5 minutes. To enhance the taste season it with white pepper..
3. Before serving the noodles, in a separate bowl blanch it with hot boiling water for 5 minute to soften it..
4. Serve it in a bowl and garnish the noodle soup with chopped spring onions..

Places Singapore RestaurantAsian restaurantChinese restaurant Ah Ter Teochew Fishball Noodle. Yap's Noodles boasts Ipoh-style noodle dishes whipped up by young chef-owner Henry. This Ipoh hor fun is a good dish to have when you're looking for something easy on the stomach. The fishballs were deliciously salty and mouth-watering, but just like the two prawns, were something I wanted. Ipoh, meanwhile, remained comfortable in the tattered finery of its century-ago golden age, still apparently sleeping off the enormous party that raged here when the world's richest tin deposits made this the prosperous heart of the tin boom.