Serves 2-3
Ingredients
For the dough
- 250g plain flour
- 100ml water
- 1 tbsp cooking oil
- 1 egg (lightly beaten)
- 1/2 tsp salt
For the soup
- I use frozen chicken soup stock as the soup base.
Others
- 4-5 dried chinese mushrooms (pre-soaked and cut into smaller pieces)
- 1 clove of garlic (rinsed and bruised)
- leafy vegetables, any type will do (I used chye sim)
- 150g minced pork (pre-marinate with light soya sauce and pepper, rolled into small balls)
- 3-4 heaped tbsp dried split fish (washed/rinsed with boiling water, do not soak, dab dry with kitchen towel)
- fried shallots
Method
- For the dough, combine all wet and dry ingredients in a large mixing bowl and using your hands, knead for about 10mins until it forms a smooth soft dough. If the dough is too sticky, add more flour. If too dry, add a bit of water. Once you get a springy dough that does not stick onto your fingers, shape it into a ball and set aside for an hour, wrapped with clingwrap.
- Prepare the soup base. I used frozen chicken soup stock diluted with water. Alternatively, you can cook ikan bilis soup by boiling about 150-200g of ikan bilis with water for about 45minutes. Add a few cloves of garlic to the soup.
- Using 2 tbsp of oil, fry the dried split fish till crispy. You can add abit of salt if you want. Set aside to cool for garnishing.
- Using the remaining oil (add more if need be), fry the mushroom till cooked. Set aside.
- When the soup is hot and boiling, tear the dough using your hands into thin bite size pieces. Drop each piece into the boiling soup. Add the minced pork and mushrooms. When the dough is cooked (they will float) and the soup is boiling, add the vegetables. Season with light soya sauce and pepper to taste.
- Top with the crispy split fish and fried shallots, served hot.
Ingredients
For the dough
- 250g plain flour
- 100ml water
- 1 tbsp cooking oil
- 1 egg (lightly beaten)
- 1/2 tsp salt
For the soup
- I use frozen chicken soup stock as the soup base.
Others
- 4-5 dried chinese mushrooms (pre-soaked and cut into smaller pieces)
- 1 clove of garlic (rinsed and bruised)
- leafy vegetables, any type will do (I used chye sim)
- 150g minced pork (pre-marinate with light soya sauce and pepper, rolled into small balls)
- 3-4 heaped tbsp dried split fish (washed/rinsed with boiling water, do not soak, dab dry with kitchen towel)
- fried shallots
Method
- For the dough, combine all wet and dry ingredients in a large mixing bowl and using your hands, knead for about 10mins until it forms a smooth soft dough. If the dough is too sticky, add more flour. If too dry, add a bit of water. Once you get a springy dough that does not stick onto your fingers, shape it into a ball and set aside for an hour, wrapped with clingwrap.
- Prepare the soup base. I used frozen chicken soup stock diluted with water. Alternatively, you can cook ikan bilis soup by boiling about 150-200g of ikan bilis with water for about 45minutes. Add a few cloves of garlic to the soup.
- Using 2 tbsp of oil, fry the dried split fish till crispy. You can add abit of salt if you want. Set aside to cool for garnishing.
- Using the remaining oil (add more if need be), fry the mushroom till cooked. Set aside.
- When the soup is hot and boiling, tear the dough using your hands into thin bite size pieces. Drop each piece into the boiling soup. Add the minced pork and mushrooms. When the dough is cooked (they will float) and the soup is boiling, add the vegetables. Season with light soya sauce and pepper to taste.
- Top with the crispy split fish and fried shallots, served hot.
