Koay Teow Soup

Keeping with Jason's noodle theme I decided to prepare my version of Fish Ball noodle soup for dinner today.

For the broth:
1 inch old ginger cleaned and left whole
1 bulb of garlic, stabbed and left whole
1 red onion cleaned and sliced in half.

In a deep pan heat some oil and add the ingredients above when its aromatic, add a handful of ikan bilis (dried anchovies) and dried shrimp, stir well for a few minutes till lightly browned then add 700ml of water. To this add some chopped chinese cabbage and let this simmer for 20 minutes.

Next add some salt, white pepper, sesame oil and if needed half a cube of ikan bilis stock.

Now the broth is made, add the spare parts - we had prawns, fish balls and cuttlefish. We topped the soup with fried tauhu, choy sum and taugeh with spring onion.

Enjoy!