Fuzhou Fishball Kueh Teow + Fried Kueh Teow

Not sure what gave me the idea to cook fishball kueh teow. But on friday i just told K i wanted to cook lunch for him on sat, so friday nite we went supermarketing for our fav Fu zhou fishball. (福州鱼丸） Its the fishball with minced meat inside. Bought some small cai xin (菜心）and minced pork as well.
Sat morning while K is at work i went to the wet market to get the Kueh Teow. Had fun 'shopping' in the wet market, it just bring back a lot of childhood memories. (haha i already v aunty when i young? )
I bought some 冬菜 ( those chinese preserved vegetables meant for soup and porrige) from a indian stall, v interesting eh? The indian uncle ask me what i want in mandarin, when i was looking at all the spices on display.. and i tot that is so impressive, i ask him if he has dong cai and he immediately know wat i want. I bought some tau geh and a piece of fishcake and i am all ready to cook my Fuzhou Fishball  Kueh Teow Soup!

Ingredients:

菜心，豆芽，福州鱼丸，肉碎，鱼饼，冬菜。

Wash and prepare all ingredients ready. Marinate the minced pork in sesame, soya sauce, corn starch and a pinch of salt.

1)Bring a pot of water to boil, add in vegetables, boil till its soft, remove.
2)Add in shredded fishcake and beansprouts until all floats to the surface, remove.
3)Add in fishball, boil till all float to the surface, remove.
4) Add in mince meat bit by bit using a spoon, it should look like small meatballs
5) Add in dong cai 冬菜 and cook till meat is cooked, add a bit of salt and soya sauce to taste.  ( i washed the dong cai before i put into the pot so its not that salty, and its also more hygenic. )


The cooked fishballs, fishcake and the vege

the soup (with just meat and dong cai)

The reason why i separate the ingredients is because i want the noodle to taste fresh. (
 like when you eat outside, they cook as you order)

Last but not least, the fresh kueh teow i bought from the wet market:

The kueh teow is very oily so when you handling it, you can use a clean plastic bag as a glove.

Serving:
To serve the fishball kueh teow, basically blanch/boil the kueh teow in another pot of hot water, ( to cleanse and remove the grease) drain it and put on your serving bowl. Top with the cooked vege, fishballs,fishcake beansprout, and pour the hot soup over it.

End product:

Its very nice.. K love the soup base. And i love the fishballs!!!!

The next day, we have leftover Kueh Teow, so I fried them.

I did not take photos of the processes cos i am not sure if it will turn out well.. the end product went well so i share with you. (ha i do not share unsuccessful attempts.. i DO have unsuccessful attempts!)

Ingredients:
Cai xin ( i only use half pkt for the fishball noodles, so here is the other half)
Beansprout and fishcake ( the leftover)
Red pepper chill (leftover fr the chicken essence chicken cube dish as i only used half of it)
Minced meat (marinated just like the one used for the fishball noodle)
Stock- left over soup base from the  fishball kueh teow
Garlic
Oyster sauce
Dark soya sauce
Light soya sauce

Fry the chopped garlic till fragrant, add in vegetables and oyster sauce, cook till soft, add in beansprouts,fishcake, diced red pepper chilli and minced meat and stir fry till meat is 3/4 cooked. Add in some stock ( left over soup) and let it simmer.
Pour in fresh Kueh teow and fry. When the mixture is even, pour in soya sauce and toss evenly. Put in 2-3 drops of dark soya sauce for the colour, cook till its about to dry, serve.

Note: beansprout is essential for frying noodles, good texture to bite. ^^

Hope you like this! If you ever try what i have shared, let me know k?