Tanghoon omelette in fishball soup

    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.


    North Region, Singapore
    3 people made this


    • 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


    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)