Fish Balls: Mix
the scraped fish meat and monosodium glutamate
together. Beat the mixture, adding 400 ml/14 oz
water a little at a time. Continue beating and
adding water until the mixture is smooth and
even. Beat in the salt and pepper. form the fish
mixture into fish balls. Drop the fish balls in
a basin of salted water and set aside for at
least 1 hour.
Stock: Bring the
1.7 litres/ 60 oz water to boil. Remove the fish
balls, discard the salted water, and drop the
fish balls into the boiling water. They are
cooked when the fish balls rise to the surface.
Remove and set aside. Boil the prawns in the
same stock. Remove the prawns and set aside.
Chili Oil: Heat a frying pan
until hot, add in 20 tbsp oil, lower the fire
and stir-fry the pounded chilies. Remove, let
the chilies settle to the bottom, and then
replace the oil in the frying pan. Put the
chilies in a small serving dish and serve as a
side dish.
To Cook the Soup: Reheat the
chili oil, stir-fry in the rempah and fry until
fragrant. Sprinkle a little water, lower the
fire, stir-fry in the pounded dried prawns for 2
minutes. Over a high fire, add in the coconut
milk and stock and bring to boil. Add in the 1
tbsp sugar and 1 1/2 tbsp salt and the coconut
creme. Lower the fire and simmer for 10 minutes,
stirring continously.
To serve: Arrange
the bean sprout, beehoon, fish balls, prawns,
cucumber and daun kesum in individual serving
bowls. Pour the steaming hot soup over the
noodles.