Tanghoon omelette in fishball soup
1 person made this
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.
A handful of ikan bilis
50ml dried tanghoon, soaked until soft
A pinch of salt
2 tsp light soy sauce
- 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.
Write a review
Click on stars to rate