Friday, August 25, 2006
Teochew Fishball Noodles
Besides Char Kway Teow, another Singapore street food dish that I miss is Teochew Fishball Noodles. The dish has two variations: soup or dry. The photo here shows the dry version. These noodles are of the flat variety, rather like the Italian fettucini. They are cooked by dipping them into a rich stock of pork bones, and quickly taking them out of the boiling stock in less than a minute. They are then made al dente by giving them a quick rinse in cold water. The side ingredients that go with the noodles: fish balls, minced pork, mushrooms, beansprouts and fishcake are also cooked in this way. But it's the sauce that makes the dish. It's a paste made of chili, onions, dried shrimp, soya sauce and vinegar. Each noodle seller will have his own recipe for the sauce. The sauce is at the bottom of a bowl and the cooked noodles plus ingredients are deftly stirred in to blend with the sauce. A separate bowl of soup made with pork bones is given to accompany the noodles. A garnish like Cilantro or Spring Onions will complete the dish.