Tantalizing Tang Hoon Soup with Soft Crab Meat, Eggs and Fish Balls
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Good to Know
Tang hoon is made from mung beans and it tends to absorb more water or sauce compared to rice or noodles. When thoroughly cooked, the tang hoon turns transparent.
|2 inches||ginger, sliced|
|2||shallots, thinly sliced|
|2 teaspoons||cooking oil|
|2 cubes||MAGGI® Ikan Bilis Stock Cube|
|12 pieces||fish balls|
|50 g||crab meat|
|50 g||tang hoon (glass noodles)|
|2 sprigs||spring onion, chopped|
|3 tablespoons||deep fried shallots|
- Firstly, heat the cooking oil in a saucepan. After the oil is heated up, fry the ginger and shallots until fragrant and lightly browned.
- Then, carefully pour in water and add in the MAGGI® Ikan Bilis Stock Cube. Leave it to boil.
- 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.
- Next, add in the glass noodles and let it to simmer for 1 -2 minutes until they it’s cooked.
- 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.
- Slowly ladle the noodles and the other ingredients into individual bowls.
- Garnish with chopped spring onion and deep fried shallots before serving.
Chef tips: You can use frozen crab meat bought from the supermarket or boil fresh crabs then remove the meat and retain the water as stock base for the soup.
Energy 121 Kcal