bee hoon soup

50 grams ikan bilis (anchovies/江鱼仔) preferably the pangkor variety; rinsed in about 2 changes of water
700 ml water
12-16 fish balls
2 servings noodles e.g. bee hoon, tang hoon, kway teow, yellow noodles, angel hair
3 leaves lettuce sliced thinly
1/2 tsp (for each bowl) or
salt or light soy sauce to taste, if needed
1 tbsp chopped spring onions (scallions)
chilli padi sliced thinly


1. To make ikan bilis stock, bring 700ml of water and ikan bilis to boil; reduce heat and simmer for about 10-15 minutes. Discard ikan bilis (note: for convenience, use disposable soup pouches to contain the ikan bilis). Season to taste with salt or light soy sauce, if needed.

2. With the ikan bilis stock simmering in the pot, add fish balls and cook until they float to the surface.

3. In a separate pot of boiling water, blanch or cook noodles (see details above).

4. Divide cooked noodles to serving bowls and ladle cooked fish balls and soup stock over. Garnish with lettuce, lard oil and chopped spring onions. Serve with a saucer of sliced chilli padi with light soy sauce at the side.