Though I have been living here for more then 11 years, I’m still very Singaporean! I not only miss the food back home, I also miss the convenient of buying food almost everywhere and anytime, and eating out in Singapore is so so cheap compare to Perth. I have been craving for this simple fish ball noodles soup from the wet market near my in law house. Can’t get this in Perth, but even if there is, it will cost me at least A$10 a bowl, as this is what most places will charge for a plate / bowl of noodles or rice. They do sell yellow noodles here, but they are thicken and also darker in color, fish ball and fish cakes are all frozen. So what do you do when you have craving? Well, I call back Singapore for help! When my husband arrived this morning with the ingredients, Ta-Ta, fish ball noodles soup for lunch. Craving satisfied!
300g soft bones
2 liters water
1 packet fortune round Hokkien noodles
1 packet of cooked fish ball
1 piece of fish cake
Lettuce – optional
Chopped spring onions
Red chili – sliced
Blanch the soft bones in boiling water for a while, drain and rinse well
In a pot, bring water to a boil, add in the soft bones and simmer for 2 – 3 hours, season the soup with salt, light soy sauce and Knorr Chicken powder to taste
In another pot, bring enough water to a boil, blanch the fish cake and fish ball, dish up set aside
Slice the fish cake thinly
Add the noodles into the boiling water and and give a quick blanch, do not over cook the noodles, dish up into serving bowl, add in the soup and garnish with fish ball, fish cake, lettuce, spring onion, serve immediately.