Fish Ball Noodle Soup (2nd Version)

Ingredients:
300g thin rice vermicelli (Mai Fun) or Yellow Noodle
2 packets fish ball (about 20 pcs)
4 cloves garlic ~ minced
2cm ginger ~ minced
1 tbsp black peppercorn seeds
12 cups water
6 tbsp concentrated chicken stock
1 knorr Ikan Bilis
1 tbsp sliced preserved cabbage (Optional)

Garnish:
Bean sprouts
Cabbage/Lettuce ~ sliced thinly
Spring onion ~ finely chopped
Fish Cake ~ sliced thinly
Fried shallots
1/2 tsp sesame oil

Method:

1. In a big pot, heat oil on medium & saute the minced garlic, ginger & Ikan Bilis knorr till smell the aroma.
2. Pour the water, add the black peppercorn, and concentrated chicken stock & bring it to boil.  Then reduce the heat to simmer for about 30 mins or more.
3. After simmering, strain the soup & discard the minced garlic & ginger.   With stock back to simmering in the pot, add fish balls & cook until they are floated to the surface.
4. Divide the noodles into the serving bowls & garnish with cabbage/lettuce, spring onion, fish cake, fried shallots & sesame oil.
5. Then ladle the soup stock over the garnished noodle.   Serve with a sauce of sliced chili padi with light soy sauce at the side.