Name: Flat Rice Noodles with Fish Balls (Sup Kway Teow)
Cuisine: Malaysian
Ingredients: Chicken stock (see Note) 2.5 litres (80 fl oz / 10 cups); Anchovies (ikan bilis) 10–20 g, cleaned; Tientsin cabbage 4 Tbsp; Ground white pepper 2 tsp; Fish balls 30; Fresh flat rice noodles 300 g (10½ oz), blanched and drained; Light soy sauce 4 Tbsp; Bird’s eye chillies (cili padi) 3, seeded and thinly sliced; Fish cakes 2, sliced; Dried bean curd skin (foo pei) 1, halved; Crisp-fried shallots to sprinkle; Spring onion (scallion) 1, finely sliced; Bean sprouts 55 g (2 oz), tailed and blanched

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

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

Method

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