Fish Ball Bee Hoon Soup
The interesting about Asian foods is that they usually name it by describing its contents, there is hardly any pizzazz in the naming of the dish. It’s probably a dish created by the man in the street for the man in the street. I can’t find any other reason why you would call fish ball bee hoon soup by any other name.
Other foods like laksa or lor mee sound like they were created in a more refined kitchen. Maybe I am just guessing, but I think it is quite a fair assumption to think that way. It’s kind of like calling a spade a spade.
So anyway, I love fish balls. The textures, the taste, and with other else in the bowl, this would make my day. So I decided that I would make a very simple and classic fish ball bee hoon soup for lunch.
10 Fish Balls (purchased from the wet market)
1 pc Bee Hoon (I usually use the two chilli brand)
A leaf of Chinese Cabbage
Light Soya Sauce
1. Boil some water in a kettle and pour into the pot. Place the bee hoon (usually dried) and cook for a minute over a small fire.
2. Put the fish balls into the pot to cook. The test to see if they are cooked is to watch them all eventually float. Easy. Add the shredded Chinese cabbage and cook a minute longer and you can serve. Add soya sauce to taste.
Home cooked fish ball bee hoon soup