Fish ball noodle soup.
First make the stock.
Soak and rinse 2 tbsp ikan bilis/anchovies.
Add in a pot with 5 smashed shallots and enough water. Simmer over low heat to extract stock.
Drain and pour back in the pot. Season with anchovy cube, salt and pepper.

Assemble blanched mee hoon with fish balls and yau mak/salad leaves in a bowl.
Pour broth.
Top with fried shallots and spring onion.
Serve with sambal belacan.

Note: plus minus ingredients as per taste.
Anchovy cube is optional for stock. But does infuse extra taste.
Fry extra shallots and keep. Use as topping for raw salads.

#navascooking
#fishballnoodlesoup
#navaslife

Spring Onion Rasam.
To make - add 2 chopped tomatoes,
6 garlic (remove skin),
6 smashed shallots and enough water in a pot.
Simmer.

Remove from heat,
add 1 1/2 tbsp rasam powder and lightly mash-in (see pic).
Put back the pot on stove,
pour more water (as needed) and salt.
Simmer to heat through and remove from heat.
Add 2 sprigs sliced spring onion and 1/2 tbsp gingerly oil.
Stir and done.
#rasam #thegoodness #healthysoup #homerecipes #indiansoup #navascooking
#navaszen #navaslife