Flat Rice Noodles with Fish Balls

Sup Kway Teow

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Chicken stock (see Note) 2.5 litres (80 fl oz / 10 cups)


  • Put the chicken stock, anchovies, Tientsin cabbage and pepper into a pot and bring to the boil. Simmer for 20 minutes, adding water if necessary.
  • Put in the fish balls and cook until they rise to the surface.
  • To serve, place rice noodles, fish cake slices and dried bean curd skin into a bowl. Spoon some fish balls and soup over the ingredients. Sprinkle