Handmade Fishball Koay Teow Soup | Penang Street Food Recipes | Kelly Home Chef

Koay Teow Th’ng is chinese flat noodles soup which is popular street food here in Penang. It a well known comfort food and people take it for breakfast, lunch and dinner. The highlight of my Koay Teow Th’ng recipe is the handmade fishball from fresh ingredients.

INGREDIENTS
For fishball
Pure fish meat (any white meat fish) 500g
around 70ml iced water, divided (40ml for smashing and 30ml for blending)
2 tsp cooking wine
2 tsp sugar
2 tsp salt
1 middle size egg whites
2 tsp starch (Firstly recommend tapioca starch, cornstarch can work too. )

For noodles:
200g yellow noodles
200g flat noodles (koay teow)

For broth:
Chicken meat or pork bone about 200g
Dried scallops (about 4 pieces)
1 slice of dried conch slice (optional)
750ml water
2 teaspoon of salt
white pepper and salt to taste

Condiments:
Chicken slice (from broth)
Conch slice (from broth)
Some fried pork lark
some lettuce leaves
1 stalk scallion or coriander cut into rings

Portion: 4 servings

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