Singapore’s Favourite Teochew Fishball Noodle Soup 潮州鱼圆面汤

Singapore’s Favourite Teochew Fishball Noodle Soup 潮州鱼圆面汤

Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.


One of my favourite food in Singapore is fishball noodles. This yummy meal comes in soup and dry variant. If you To us, there are three main components to making good fishball noodles. If served dry, the chilli has to be good, noodles have to be springy and the accompanying soup has to be flavourful. If it’s served as noodle soup, then the soup has to be really really good. In this video, we’ll focus in showing you how we make really flavourful fishball noodle soup at home. You can replace yellow noodles with your favourite carbs such as hor fun, bee tai mak or beehoon.

Refer to the ingredient list below and watch our step-by-step video here for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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on behalf of Spice N’ Pans

Serves 6 pax

Part 1: Soup stock
2kg of chicken feet
200g of dried anchovies (ikan bilis)
5L of water
Fish bones from part 2
2 teaspoons of salt
1 teaspoon of sugar

Part 2: Fishballs
500g X 2 mackerel (before deboning)
2 tablespoons of ice water
20g of wheat flour
2 teaspoons of baking soda
1 tablespoon of vegetable oil
A few dashes of white pepper
1.5 teaspoons of salt
1.5 teaspoons of sugar
65ml of ice water
Egg white from 1 egg

Part 3: Minced Meat
300g of minced pork
A few dashes of white pepper
1 teaspoon of baking soda
1 teaspoon of salt
1.5 teaspoons of cornflour
125ml of water



Yellow noodles or any carbs you prefer

If you like this recipe, you might like these too:

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Easy Chinese 30 Minute Recipe: Three Cup Chicken 三杯鸡
Super Easy Chicken Satay 香茅鸡肉沙爹

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