1 / 1 Photo by: sherlyn
- 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
- Boil the water and ikan bilis together for about 30 minutes.
- 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.
- After 30 minutes, add in the fishballs and cook until the fishballs float. When serving, add the tanghoon egg.
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