Handmade Fishball Koay Teow Th’ng

Ingredients (4 servings)

• For fishball

• Pure fish meat (any white meat fish) 500g

• around 70ml iced water, divided (40ml for smashing and 30ml for blending)

• 2 tsp cooking wine

• 2 tsp sugar

• 2 tsp salt

• 1 middle size egg whites

• 2 tsp starch (Firstly recommend tapioca starch, cornstarch can work too. )

• For noodles:

• 200g yellow noodles

• 200g flat noodles (koay teow)

• For broth:

• Chicken meat or pork bone about 200g

• Dried scallops (about 4 pieces)

• 1 slice of dried conch slice (optional)

• 750ml water

• 2 teaspoon of salt

• white pepper and salt to taste

• Condiments:

• Chicken slice (from broth)

• Conch slice (from broth)

• Some fried pork lark

• some lettuce leaves

• 1 stalk scallion or coriander cut into rings