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Before you jump to SOP TEKWAN (Fish Balls Soup) recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
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We hope you got insight from reading it, now let’s go back to sop tekwan (fish balls soup) recipe. To make sop tekwan (fish balls soup) you need 24 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare SOP TEKWAN (Fish Balls Soup):
- You need 250 gram shrimps, shelled, finely chopped (shells for stock)
- Get 1 1/2 litter water
- Provide 2 tablespoons margarine
- Take 25 gram dried shiitake mushrooms, soaked in hot water
- You need 25 g dried Lily buds soaked in hot water until tender, knotted
- You need 1 yam bean, cut into strips (optional)
- Take 2 spring chinese parsley, coarsely sliced
- Prepare 2 spring onions, thinly sliced
- You need Fried shallots
- You need Sambal (optional)
- You need Lime juice (optional)
- Take Fried vermicelli noodles (for serving)
- Use Boiling Carrots for serving (optional)
- Take For the Fish Balls :
- You need 250 gram fish fillet (I use Spanish mackerel)
- Provide 175 gram cornstarch
- Use 25 gram plan flour
- Get 1 egg white
- Provide 1 1/2 teaspoon salt
- Prepare 100 cc water
- Take Seasoning
- Provide Spices (ground):
- Use 5 cloves garlic
- You need 1 teaspoon peppercorns
Instructions to make SOP TEKWAN (Fish Balls Soup):
- For the stock : Roast shirmp shells until they turn red. Add 1 1/2 litters water, bring to the boil and simmer for 1/2 hour. Strain the stock, reduce heat and continue to cook until the stock boil.
- For the Fish Balls: Mix ingredients for the fish balls. Shape a teaspoon of mixture into ball and toss into water or just shape with spoon and toss into water until just cooked.
- Heat the Margarine and saute the ground spices. Add shrimps, mushrooms, Lily buds and yam bean. Continue to fry until soft. Add to the shirmp stock. Before removing from the heat, add fish ball, salt, spring onion and parsely.
- Serving suggestion: transfer the soup into a bowl, add soften rice vermicelli (optional), and garnish with fried shallots and serve with chilli sauce.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed thoroughly first
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you are likely to use was stored correctly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state how long you may keep the food and whether it needs to go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. By way of example, you may see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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