Omg I just made a fish soup almost exactly like the ones I would buy for lunch back home
-
Omg I just made a fish soup almost exactly like the ones I would buy for lunch back home
Of course it took me an hour plus, instead of just going downstairs and getting it for US$2
-
My dad was selling this soup at the market in the past, he never taught me but somehow I absorbed all the steps! Going by sight, smell, memory
-
Ahahaha I found an action shot
-
@skinnylatte do you also have a recipe for Singaporean fishball soup because nobody in the US gets it. NOBODY.
I feel like I’ve tried everything, copious tablespoons of MSG included.
-
@jeromechoo try this fuchow style one?
I feel like the Teochew fishball soups I make are quite different and a bit more plain in comparison. The fried garlic and shallots at the start here might be what gives the hawker version the depth you’re looking for
-
@jeromechoo otherwise my home version is just a combination of yellow soy beans and washed ikan bilis, and a bit of pork mince plus water + chicken bouillon
There is a more involved version that spices n pans makes from whole chicken feet
-
@skinnylatte I think the teochew version is exactly what I’m looking for! I swear I remember Ikan bilis being part of the recipe. The yellow soy beans is new to me though. The same one used in yong tau fu?
-
@jeromechoo my grandma used them sometimes. Optional but I like the flavor
In that case follow this recipe but sub out with frozen fishballs, instead of making, and just use chicken bouillon instead of chicken feet. I find that too much work. Should make a pared down version of this