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Tantalizing Tang Hoon Soup with Soft Crab Meat, Eggs and Fish Balls
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 7: Ginger, Shallots, Cooking Oil
Firstly, heat the cooking oil in a saucepan. After the oil is heated up, fry the ginger and shallots until fragrant and lightly browned.
Step2 of 7: Water, MAGGI® Ikan Bilis Stock Cube
Then, carefully pour in water and add in the MAGGI® Ikan Bilis Stock Cube. Leave it to boil.
Step3 of 7: Fish ball, Crabmeat
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 thoroughly cooked.
Step4 of 7: Tang Hoon (Glass Noodles)
Next, add in the glass noodles and let it to simmer for 1 -2 minutes until they it’s cooked.
Step5 of 7: Egg
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.
Step6 of 7
Slowly ladle the noodles and the other ingredients into individual bowls.
Step7 of 7: Spring Onion, Shallots
Garnish with chopped spring onion and deep fried shallots before serving.