Recipe Ingredient
- 100g minced pork
- 400g fish paste, preferably Spanish mackerel (ikan tenggiri)
- Marinade (A) for pork
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1/2 tsp corn flour
- Marinade (B) for fish
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp tapioca flour
- 1/2 an egg
- 4 tbsp water
Instructions
- Add marinade (A) to the minced pork. Mix well, then wrap with cling film and place into a long cylinder. Chill well until the meat turns firm.
- Add marinade (B) to the minced fish and mix until it is sticky. Put aside.
- Cut the well-chilled pork filling ingredients into small, diced pieces. Take a tablespoon of marinated fish paste and wrap around a small piece of chilled pork filling ingredients. Roll into a neat ball. Soak these balls in salted water.
- Boil 3 cups fresh chicken stock. When the stock comes to a rolling boil, add the fish balls and cook until they float to the surface. Add salt to taste and a teaspoon of chicken stock granules.
- Add some lettuce to the soup and serve immediately.