FISHBALL NOODLE SOUP
Fishball Noodles is a very popular dish in Singapore , usually of the Teochew variety. It is served either dry (if you want it with chilli sauce) with soup on the side or with the soup already in. As the name implies, Fishball Noodles is noodles served with fishballs. The magic of the dish lies in the fishballs which are made from a mixture of fish (normally parrot fish) and flour. The fishballs should be springy and slightly crunchy to the bite, with a strong clean flavour of fresh fish meat. If it has a fishy smell or flavour, this is an indication that the fish was not fresh. For the dry version, the noodles are served
separately, cooked and mixed with oil, soya sauce and chilli or tomato sauce . The fishballs will be served in a bowl of chicken-based soup. The noodles and fishballs are served in the soup for the other version.
Fishballs are made from raw fish which is mashed, stretched and kneaded. The paste is then flavoured and shaped into bite-size balls. They are laborious to make because the fish has to be cleaned, minced and mixed with other ingredients such as onions and egg and finally shaped into round balls. The traditional way is to use the wooden bucket for the whole making process. But machines have taken over the process now. Handmade fishballs are irregular in shape and more springy and moist than machine-made ones. The fishballs when cooked, are soft and if they are good, gives you a chewy taste.
The noodles can also be topped with minced pork, slices of fried fishcake (fish paste that are shaped like bars of soap), beansprouts (taugeh), slices of pig liver, seaweed , black mushrooms , lettuce. Newer varieties of toppings include deep fried dumplings, abalone slices, imitation crabstick, and other processed fish products . You can choose from a variety of noodles like Bee Hoon - rice vermicelli , thick or thin yellow wheat noodles , Kway Teow - flat rice noodles , Mee Pok - yellow wheat noodles that looks like fettucini or Mee Ta Mak - made from rice flour and shaped like small cones.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
separately, cooked and mixed with oil, soya sauce and chilli or tomato sauce . The fishballs will be served in a bowl of chicken-based soup. The noodles and fishballs are served in the soup for the other version.
Fishballs are made from raw fish which is mashed, stretched and kneaded. The paste is then flavoured and shaped into bite-size balls. They are laborious to make because the fish has to be cleaned, minced and mixed with other ingredients such as onions and egg and finally shaped into round balls. The traditional way is to use the wooden bucket for the whole making process. But machines have taken over the process now. Handmade fishballs are irregular in shape and more springy and moist than machine-made ones. The fishballs when cooked, are soft and if they are good, gives you a chewy taste.
The noodles can also be topped with minced pork, slices of fried fishcake (fish paste that are shaped like bars of soap), beansprouts (taugeh), slices of pig liver, seaweed , black mushrooms , lettuce. Newer varieties of toppings include deep fried dumplings, abalone slices, imitation crabstick, and other processed fish products . You can choose from a variety of noodles like Bee Hoon - rice vermicelli , thick or thin yellow wheat noodles , Kway Teow - flat rice noodles , Mee Pok - yellow wheat noodles that looks like fettucini or Mee Ta Mak - made from rice flour and shaped like small cones.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs