Thai Fishball Glass Noodle

During my work trip to Bangkok this year, I saw my client order a bowl fishball glass noodle. I ordered the same. It was a simple noodle dish yet tastes so good. A few months later, I had an unusual craving for it. So I rushed to the wet market to buy the ingredients and started cooking. To my surprise, I replicated the taste. *orgasmic* My cravings satisfied. 

Ingredients 

• Glass noodle, soak to soften
• Fishball
• Minced pork
• Beansprout
• Spring onions, chopped
• Coriander, chopped
• Lettuce
• Cloves of garlic, chopped finely and fried
• Salt
• Pepper
• Fish sauce
• Light soy sauce
• Sambal chili sauce

Preparation

1. Add the softened glass noodles in a pot of simmering broth.
2. Remove the glass noodle and place it in a serving bowl. Add lettuce.
3. Season minced pork with salt and pepper.
4. Add pork, fishball and beansprout into the leftover broth. 
5. Let it boil until the broth evaporates.
6. Pour the broth onto the glass noodle.
7. Season with fish sauce, light sauce, sambal chili sauce and pepper.
8. Garnish with fried garlic, spring onions and coriander. Enjoy!

Penang Koay Teow Soup

When I was a child, I look forward to Saturdays cos mom would usually make koay teow soup for breakfast. And I know mom cooked with love 'cos it tastes so incredibly good. The recipe below uses minced pork, but you could also use chicken or duck meat. As I enjoyed my bowl of koay teow soup, I'm glad I got my fix of mom's love. Thank you mom for such fond childhood memories. 

Ingredients 

• Koay teow (flat rice noodle) 
• Fishball
• Minced pork
• Bean sprout 
• Spring onions, chopped
• Chinese parsley, chopped
• Lettuce
• Cloves of garlic, chopped finely and fried
• Salt
• Pepper
• Sliced red chilies & soy sauce

Preparation

1. Cook bean sprout in a pot of boiling water and drain it dry. 
2. Place the koay teow, bean sprout and fresh lettuce in a serving bowl. 
3. Season minced pork with salt and pepper.
4. Then add minced pork into the pot of boiling water. 
5. Add salt and pepper to taste. 
6. Scoop soup into the bowl of koay teow. 
7. Garnish with fried garlic, spring onions and Chinese parsley. Serve immediately.