Nasi Dagang dengan Kari Ikan Tongkol dan Acar Jelatah

Tantalizing Tang Hoon Soup with Soft Crab Meat, Eggs and Fish Balls

Name: Tantalizing Tang Hoon Soup with Soft Crab Meat, Eggs and Fish Balls
Cook time: 24 s
Total time: 26 s
Yield: 4
Cuisine: Cina,Tempatan,Asia
Ingredients: 2 Inches Ginger; 2 Units Shallots; 2 Teaspoons Cooking Oil; 1000 Mililliters Water; 2 Cubes MAGGI® Ikan Bilis Stock Cube; 12 Units Fish ball; 50 Grams Crabmeat; 50 Grams Tang Hoon (Glass Noodles); 2 Units Egg; 2 Sprigs Spring Onion; 3 Tablespoons Shallots

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Easy

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26 Min

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Ingredients

4 servings

Ginger Root, Raw

2 in

Shallots

Cooking Oil

2 sudu kecil

Water, Tap, Drinking

1000 ml

MAGGI® Ikan Bilis Stock Cube

2 kiub

Fish ball

Crabmeat

50 g

Soo Hoon

50 g

Egg

Spring Onion

2 sprigs

Shallots

3 sudu besar

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Nutritional Information

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carbohydrates

14.19 g

energykilocalories

153.65 kcal

fat

6.11 g

protein

10.19 g

Nutrition Table Footer

Recipe Steps

26 min

5 min

10 min

5 min

2 min

1 min

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26 min

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Firstly, heat the cooking oil in a saucepan. After the oil is heated up, fry the ginger and shallots until fragrant and lightly browned.

Ginger

Shallots

Cooking Oil

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Recipe Steps

26 min

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Then, carefully pour in water and add in the MAGGI® Ikan Bilis Stock Cube. Leave it to boil.

Water

MAGGI® Ikan Bilis Stock Cube

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26 min

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After the soup has boiled, add in crab meat, fish balls and allow it to simmer on medium heat for 3 – 5 minutes or until the fish balls and crab meat is thoroughl

Crabmeat

Fish ball

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26 min

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Next, add in the glass noodles and let it to simmer for 1 -2 minutes until they it’s cooked.

Tang Hoon (Glass Noodles)

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26 min

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Then, gently pour in the beaten eggs. Using a spatula, stir the eggs in a swirling manner. When the eggs are cooked, turn off the heat.

Egg

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26 min

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Slowly ladle the noodles and the other ingredients into individual bowls.

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Garnish with chopped spring onion and deep fried shallots before serving.

Spring Onion

Shallots

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Tantalizing Tang Hoon Soup with Soft Crab Meat, Eggs and Fish Balls

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