Fishball Noodle Soup

Serving 4-5

Ingredients:
50g Anchovies (ikan bilis)
2-3 litre water
16-20 fish balls
Noodles (I used Kway Teow) ~ blanced
Salt & sugar to taste

Garnishing
Lettuce ~ shredded
Fish cake ~ sliced thinly
1 tsp shallot oil (Fried shallot, keep the oil for later use)
1 tsp fried shallot
Sprin onions ~ chopped
Red bird's eye ~ sliced thinly

Directions:

1. Bring the water & anchovies to a boil, reduce heat & simmer for about 15 minutes.  Discard (Note: for convenience, use disposable soup pouches to contain the anchovies) anchovies & season to taste with salt & sugar, if needed.
2. With the soup stock simmering in the pot, add fish balls & cook until it floats to the surface.
3. In a separate pot of boiling water, blanch or cook noodles.
4. Divide cooked noodles to serving bowls & ladle cooked fish balls & soup stock over.  Garnish with lettuce, fish cakes, shallot oil, spring onions, sliced bird's eye, fried shallots & spring onions.   Serve with a sauce of sliced red bird's eye with light soy at the side.