Preparation Time: 2.5 hours
Ingredients
- 250g of sliced fish
- 5 clove of garlic (chopped)
- 1 bunch of Caixin
- 1 cup of bean sprout
- 1 ginger (sliced)
- Corn flour
- Shaoxing wine
- 4 pcs of chicken bones
- 1 cup of Ikan bilis
- 1 cup soybean
- Seasoning powder
- Pinch of salt
- Light Soy Sauce
- 1 pkt of Laksa beehoon (for 2-3 servings)
Step-by-Step Cooking Method
- Add 2 litres of water together with the soybean, chicken bones and Ikan bilis in a pot and boil for 2 hours
- Marinate the sliced fish with 1 tbsp of shaoxing wine,1.5 tsp of cornflour, 2 tbsp of light soy sauce and sprinkle some pepper. Set aside for 15 minutes
- Heat up the wok and add 1 cup of cooking oil. Use chopsticks to test the temperature. Once bubbles start forming around the chopstick, get ready to put in the sliced fish.
- Coat the marinated sliced fish with plain flour and place them gently into the wok. Scoop up when the sliced fish turns golden brown.
- After boiling the soup base for 2 hours, taste the soup and sprinkle some salt if you prefer it to be more flavourful
- Scoop some soup in a small pot and continue to boil. Add 1-2 slice of ginger, caixin, bean sprouts and laksa beehoon (for 1 serving). Add 1 tsp of shaoxing wine to the soup and stir
- Once cooked, it is now ready to be served
- Repeat the process for each serving
Contributed by Lena Soh, mum of 2
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