Tanghoon omelette in fishball soup
1 / 1 Photo by:  sherlyn
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Tanghoon omelette in fishball soup

About this recipe: This is a very interesting and unique dish. Instead of just putting in the tanghoon as usual, I decided to make an omelette (the kids like eggs) and then throw it into the soup.

sherlyn North Region, Singapore

Ingredients

  • 1.5L water
  • A handful of ikan bilis
  • 50ml dried tanghoon, soaked until soft
  • 1 egg
  • A pinch of salt
  • 2 tsp light soy sauce
  • 10 fishballs

Directions

  1. Boil the water and ikan bilis together for about 30 minutes.
  2. In the meantime, coat the softened tanghoon with egg and salt. Fry in a frying pan until golden brown on both sides. Cut into 8 pieces.
  3. After 30 minutes, add in the fishballs and cook until the fishballs float. When serving, add the tanghoon egg.

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