When I was working in Penang, my university friend Audrey and I loved going to this food stall that makes hot & sour fish soup beehoon. It was healthy and we loved the sour and gingery taste.
I couldn't find this in Singapore. So I experimented making it and perfected the recipe. Since then, I'd make this when I host friends over, and they love it! Their only complain, "not enough." :D
Over the years, I preferred minced pork instead of fish. Other than that, everything remained the same. To keep it authentic, I used red snapper today.
Ingredients
- Lemongrass
- Ginger
- Chinese plum
- Bird's eye chilli
- Vegetables - Cabbage, Tomatoes
- Meat - Fish or minced pork
- Beehoon
- Fried garlic
- Coriander
Preparation
- Boil water in a pot to cook the beehoon, drain the water, and set it aside.
- Boil soup stalk and put the ingredients into the soup.
- Scoop the soup onto the beehoon.
- Garnish with fried garlic and coriander.
The foodgasm verdict: 8/10
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