• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g minced pork
  • 400g fish paste, preferably Spanish mackerel (ikan tenggiri)
  • Marinade (A) for pork
  • 1/4 tsp pepper
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp sesame oil
  • 1/2 tsp corn flour
  • Marinade (B) for fish
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp tapioca flour
  • 1/2 an egg
  • 4 tbsp water


  1. Add marinade (A) to the minced pork. Mix well, then wrap with cling film and place into a long cylinder. Chill well until the meat turns firm.
  2. Add marinade (B) to the minced fish and mix until it is sticky. Put aside.
  3. Cut the well-chilled pork filling ingredients into small, diced pieces. Take a tablespoon of marinated fish paste and wrap around a small piece of chilled pork filling ingredients. Roll into a neat ball. Soak these balls in salted water.
  4. Boil 3 cups fresh chicken stock. When the stock comes to a rolling boil, add the fish balls and cook until they float to the surface. Add salt to taste and a teaspoon of chicken stock granules.
  5. Add some lettuce to the soup and serve immediately.

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