Heart of glass…

I love glass noodles or what we call tung hoon…with fish balls.

I wish I knew how to make fish balls but I don’t. I’ve seen people doing it and it did not look so easy – all that pounding to get it nice and khiew (springy). My missus bought some from  a fish stall at the Dewan Suarah (Civic Centre) market here and she said that the lady made them herself. She claimed that she used ikan tenggiri (mackerel) even though I kind of suspected that she made them with the leftover fish that did not sell. Whatever it was, it turned out that they were very good!

The thing is that to make very nice fish ball soup, you would need very good fish balls. I would never use those frozen ones sold at the supermarket as they have a very peculiar taste – like those imitation crab sticks…and I’m sure they contain a whole lot of artificial preservatives to keep them from going bad. Besides, when you boil them, they will all swell up to the size of ping pong balls or bigger which goes to show that they are mostly flour and very little fish.

Anyway, I went to the market but there were none of those own-made fish balls for sale but one fishmonger suggested that I bought the local Sibu-made fish balls instead. He claimed that all the food stall in town would use the same…and in the end, I bought a few packets from him.

Cooking the soup is easy. Just throw the balls into some water with a few cloves of garlic and boil. When it has started boiling, let it simmer for as long as possible to let the taste go into the soup. Add salt and msg according to taste…or if you prefer, you may use those chicken stock granules instead and you may add a tablespoon or two of fish gravy in place of the salt and to enhance the taste. Normally people will also add a handful of tang chai (preserved vegetables) for the additional flavour which I like…but I don’t like eating them and trying to pick them out from the soup and separating them from the fish balls and glass noodles can be quite tedious. That was why I omitted them altogether.

In the meantime, you can boil some water and soak the glass noodles in it to soften them…and you can slice some chillies thinly and soak them in chio cheng (light soy sauce) to dip the fish balls and eat the glass noodles with.

Having done all that, put some of the glass noodles in a bowl, pour some of the fish ball soup over them and serve with a few of the fish balls, garnished with chopped daun sup (Chinese celery) like this…

Hu ee tung hoon

If  you like yong tofu, you will defintely like this…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

48 thoughts on “Heart of glass…”

  1. So… ikan tenggiri=mackerel? I dunno… tarak kenal fishes… *pengsan* I only recognize stingray, catfish and eel.

    I had mackerel in England and it was more like tongkol – maybe they’re all in the same family of mackerels. I’m sure you know pomfret – black or white as well…? 😉

    1. Cleffairy,
      Don’t worry..you are not the only one who is blur when it comes to fish. I pun macam tu. I only kenal pomfret only…hahahah…and lately snapper. Itu pun if they have a sign over it,or else memang I tak kenal…hahaha…and I am much older than you..boo hoo, shame on me!!

      I’m no good either. Just know the few…the rest, dunno the names… Dependent on the fishmonger to say which is nice, which has no fishy smell, which one can fry or steam and all that…

      1. ROFLOL… good, good, got kawan who is illiterate ikan. LOL! Snapper- Siakap kah? Aiyo… I only can recognize siakap when they’re all dead on the table… all fried or steamed up. Dunno how they really looks like when they are… u kno… yet to be on the dish. LOL!

        Ya…and I am sure there are more than just the three of us! 😉

    2. Yes, yes… one is silver and one is blackish colour wan ma… lol…aiyo… wud to do.. I dun really eat fish, so tak kenal alot of fishes…. only those ‘famous’ ones.

      No worries, you’re not the only one. I’m no good as well – whatever name in whatever language – Chinese, Malay or English. Just know these few…

  2. the fishball definitely look better than those bought at supermarket.nom3, gonna eat young tau fu later!

    No yongtofu here in Sibu…only one place selling fixed sets of different combinations at fixed prices. Can’t choose what you want… Their own-made fishballs memang best though!

    1. my boyfriend make good yong tau fu and fish ball! very tedious work though:(
      just know go pasar buy veggie. the seller recommend me those fish paste. ready made only sumbat all veggie you want.lol
      500g for rm6 i think. or lesser than 500g.

      Can’t get fish paste here. Otherwise, I would love to buy. Saves all the trouble trying to fillet the fish and all that.

      1. yog tau fu here a piece cost 70sen-90sen. the set one is cheaper ka?
        i love it in the curry soup.
        bu today dun eat yong tau fu la, eat wantan mee instead.
        while eating it keep thinking about kampua T_T
        way inferior compare to kampua.huhu

        Of course. Wantan mee is nice – the good ones, that is…but not the same as kampua. I never counted the items in the yongtofu here but it’s not cheap, The sets are RM6.00 and above, I think. Next time, I’ll go and count… LOL!!!

      2. the ready made fish paste nvr try, wait when i wan make it lor, will steamed it to b healthy…yeah go n eat n count n tell us is it as nice as the one in peninsular

        It is nice…very nice just expesnive and you can’t choose the items – just order which set you want. I think I’ve had a post on it before…

  3. Arthur,
    I hate tang chai too. I’ve just discovered a Shanghai Restaurant nearby that makes delicious tung hoon soup with dry krill.Simple but tasty…and cheap! I can’t read chinese and don’t know the language but I am mighty proud that I can order that dish..in the menu, number 44…hahahaha. Siap tulis in my little blackbook!! Love the photo of your tung hoon soup with fishball. That will be dinner for tomorrow for my son…save me thinking. Thanks!

    Gosh! And Stella is having bean curd stick soup today because of my post two days ago. Thank goodness they’re all good…or I would be blacklisted as a bad influence. LOL!!! Dry krill? Is that udang kering? Nice kah? Maybe I should try that sometime. I wonder what else is in the dish…

    1. Krill is baby shrimp..udang geragau, the one that is made into belacan and cencalok. I think they just made soup with some kind of stock and add tung hoon and when’s done, they just add the dried krill. Simple but nice. I guess they must have added something else la otherwise everyone pun can make themselves at home..especially people like you and me…hahahaha. You are not a bad cook,you know. Sometimes people tend to overcomplicate stuff when the simplest thing is more than good enough.You just ‘wake up’ people like me…lol.

      LOL!!! Ya…your recipes are definitely not for the likes of me – I’m so lazy! Oh, I see…that’s what we call bubuk… It’s in season, right now… Lots in the market – can use like udang kering also…for one thing, it’s cheaper. Does the soup come across like Penang har mee (prawn noodles)? If it does, then I think they do use the bubuk to make the stock. The Penang har mee people…they boil the heads and the shells of the prawns…and I saw one laksa stall here – they use the heads of the ikan bilis – must have got them cheap from the sellers. As it appears, anything goes…and all so nice! 😉

      1. I see that your language there has some influence of the Indonesian..bubuk.No laa the soup is clear soup but I forgot to mention that they also include some tauhu pok. Aiyah,next time you come here,I’ll bring you to makan la..senang. Eh,when are you coming,ah? I have to pencil in you in my app book…hahahha…so many places to bring you to makan here..wink!

        Sigh!!! No plans at the moment…but rest assured that should I decide to go over – you’ll be the first to know. 😉

  4. i never ate tung hoon in soup.
    nice when goreng o.. nom3, but vry oily la

    Oh? Is that the imitation sharks’ fins – dry version? Fried with crab meat, minced meat, thinly sliced carrot, cabbage and egg and all that? At one time it was the craze…but lately, don’t seem to see anybody cooking that anymore.

  5. My mum knows!! too bad I dont! I remember when I was young, she used Saito fish to do, nowadays she used Taufo fish.. I dont know what it is called in English, the fish skin is reddish pink in colour and she scraped the flesh out, then add in some salt and pepper, nowadays she used the blender instead of using the big chopper knife to mix them.. last time i remember she took them out to the balcony for awhile to dry them up.. something like that.. nowadays she just leave them in the kitchen..
    Ok, that is all i know.. and the fish balls come out best as ever.. no preservative and purely fish meat.. 🙂

    Yup, nothing beats that. Homemade ones are the best but unfortunately, I dunno how to do it…and all I know is that it is quite a hassle and I would be too lazy to go through all that. Would rather just go and buy if there is anyone selling.

  6. haha!already cooked my taukee soup n had 2bowls for breakfast infact since i m going out for coffee n do not want to rush back to boil the sup. yr tanghoon dish looking appealing n a must in my menu n already a meal on its own so it is easy preparing 😉

    Yes, it is a meal by itself. I cooked that last Friday and that was my lunch. Fasting…season of Lent so I had to resist a second helping… 😉

  7. Good recipe. I love fishball soup, especially when someone else cooks it! But I prefer it in kway teow – kway teow t’ng. That place you recommended for yong tofu (near Coffee Fantasy) was pretty good. Is that the only place in town for YTF?

    Yup, that’s the one. Haven’t been there for a while. Maybe should drop by next few days. Trouble is the place is always very crowded… Ya…I should try with kway teow some time – I’m sure it will taste good but our local kway teow is coarse and not so nice.

  8. I like tung hoon both soup & dry version 🙂 tasty…

    You’re the 2nd one to mention the fried version – is it the imitation dry shark’s fins or a different dish altogether?

  9. Prefer fried tung hoon more than with soup..

    Ah! A 3rd one! What’s it like? Is it a dish like fried mihun or what? I don’t think we have that here – other than in fish ball soup at some stalls…and some restaurants fry it for their buffets – like the dry fried version of sharks fins dish with lots of egg and black vinegar.

    1. Soli-ah broke your heart of glass. Fried tung hoon is fried like the normal frying of koay teow but with slices of pork etc. Soup one the taste of tung hoon like very bland lah.

      Is ‘sup’ a borrowed word for soup? Have a super slurppy soup day yah.

      I’m sure it is. Oh? So it is fried and sold like noodles over there. I don’t think we have that here…

  10. Why*Ask*Why the fish got balls? Izzit a male fish? Okay okay jokes aside. Just wondering can you tell its a male of female fish by looking at the fish?

    Nope…at the mercy of the fishmonger. They know which have eggs/fish roe inside – to me, they all look the same.

  11. The ‘daun soup’ (Chinese *salary* oops celery) in your last sentence. Daun is in BM + soup in one word? Soup is not the soup in English? Dont wanna land in hot soup eh! muaahaha.

    Ok…ok…I’ve edited it liao! That was a slip – negative interference from the dominant language…which often gets students in hot soup, no doubt! 😉

  12. I love glass noodle, but fried version….winks**

    You’re the 4th one to say so. I wish somebody would tell me what the dish is like…fried glass noodles.

  13. I like this tang hoon soup with fish ball but one thing is indispensable is padi chili…

    Yes, in chio cheng…to dip the balls and also to add the chio cheng with the hot chilli taste to the tung hoon when eating. I did not use chilli padi that day but I had some very hot chillies in the fridge so I made the dip to go with it. Yum! So very nice!

  14. Hmmm!…whip out another simple soup dish. Yes!…love glass noodles with meat or fish ball..but would rather prefer meat ball to fishball…cos some fishball taste weird but if homemade fishball is different.

    Yucks!….don’t like tang chai. Prefer garnishing with spring onions or chinese celery.

    Wah! I thought I’m the only one who does not like tang chai. When eating, I would go ptui…ptui…spitting it all out. That was why I did not add any – my missus would if she’s the one cooking the fishball soup. Yup…the supermarket fish balls are not nice – very peculiar taste. The greyish-coloured meatballs too! Dunno what kind of odd smell…I would rather buy minced meat and roll them up and drop them into the boiling soup.

  15. Yeah!….finally manage to try out the beancurd stick soup yesterday. Taste great…and hubby love the crystal clear soup, so am I. Thanks again, STP for the receipe!…hehehe

    Aha!!! Thank goodness it turned out great or I would be scolded today. Muahahahaha!!! I think it is Foochow-style and many find Foochow cuisine bland…and not so tasty compared to Cantonese, Szechuan and whatever. I also love that soup!

    1. I agree that beancurd stick soup must be Foochow style. I have never seen any people in West Malaysia cooking this before. I must cook this as we used to have this very often in Sarawak but not anymore.

      Hah!!! Forgotten culture, eh? Go ahead, cook it…I’m sure they will like it.

  16. Oh!…the fried version of glass noodle. I think most vegeterian food outlet has the fried version. Mostly fried with thinly sliced carrot, black fungus/mushroom,cabbage and the so-called vegeterian meat.

    There is 1 shop at 3rd Mile selling vegeterian food…and I have tried once. Not bad.

    We only have one vegetarian shop here, I think – never been there so I dunno whether they have it or not. Too bad…I love meat! LOL!!! 😉

  17. Just in time for the lent season. I love your blog! nice pics. keep it up!

    Ya? Good for abstinence on Fridays, eh? I love you blog too – will hop over again and browse slowly… In the meantime, thanks for dropping by. Welcome and do come again – I’ve linked you in my blogroll.

  18. I love glass noodle too. But I prefer the dried version. 🙂

    Huh? You mean the dry or fried version, I’m sure. Not the dried version like how they are sold plastic-packed in the supermarkets. 😀

  19. Hi, STP…you don’t like tang chai and neither do I. What about “huan sui”…the one they use to garnish Laksa….that one is even yucks!…yucks!….yucks!…

    In the past, no…no…no! I’ve learnt to eat it but I still do not like it much. Will ask people not to put. Smells of cockroach!

  20. but to prevent the glass noodles fm sticking to the wok, dun need to soak in water, jst thrw it in, very yummy!

    Eeeeee…I would soak and rinse. Dunno what they did in the factory, maybe already dropped on the dirty floor and they picked it up again…or they went to the toilet, did not wash the hands.

  21. Oh yes! I love tanghoon too! And fish balls! A very popular type of fish ball here is made from a fish called ‘ma yau’.. Not really sure what it’s called in Malay/English.. Have you heard of it before? It’s super springy and nice!

    Nope. I guess the name is in Cantonese and that’s Greek to me. I like the fishballs not too springy, still with a bit of the fish texture…

  22. Ohhh… glass noodles, my kids’ favourite! However they only like it when it’s stir fried, not with soup… weird hor?!

    My daughter likes it in soup, must have if having steamboat or yong tofu. Maybe I’ll try and fry one of these days since so many like it fried.

  23. fried tang hoon nice, cooked like beehoon version, hve tried vege style where they put blk fungus n taukee n the lily flower u put in hu-ngang n heybee, in some restaurants they put it with crabs. yummy!

    Ok…will try one of these days.

  24. yay…found my dinner already…cook Tang Hoon tonight la…not feeling that good. Tang Hoon soup is the best

    Nice, enjoy your soup. Hope you’ll be o.k. after the nice hot soup.

  25. Fishball soup is definitely my favo…just wondering, is there a stall selling fishball at Civic centre market…I never saw it. So far, I only knew one stall selling tauge, tofu, sea cucumber, are u referring to that stall?

    Nope, not the taugeh stall. From the fish stall – a man selling…but my missus said she bought the freshly-made fish balls from the lady. She did not have any that day… These that I bought were o.k. but I did not think they were really really great.

  26. Have you tried those ‘foochow’ fishballs- that was what the restaurant here in London claimed- foochow style? They are the giant ones with minced pork in the middle. They are quite nice as well….Apparently, in Foochow (as in the one in China) this is the type they have in soups.

    Yup…they have those during the Borneo Cultural Festival – so many people buying, have to take a number and wait and wait… My missus bought once or twice. It was ok, nothing great…and I did not like the fish ball that much – a bit too soft and rubbery.

  27. Tung Hoon! Fried ones are nice as well. XD

    How have you been stp? Wishing you a great week ahead ya.

    Never tried the fried ones. Next time I go KL, you belanja me, can or not? I’m o.k. except that I do not see you around so much…so sombong liao now that you’re rubbing shoulders with all the famous bloggers. @.@ LOL!!! 😀

    1. Sure STP, come KL, I see if can go anyplace nice.

      Actually no lo, been kinda busy recently, did you notice my blog posts kinda slowed down too. Last week only managed to churn out 4 😦 , need to keep up the blogging spirit! Waahaha. I’m never sombong, STP 😦

      Oh and I started this Twitter thingy, kinda hooked onto it.

      No, thank you. I’ll just stick to Facebook. Can make money from twitting too, is it? Well, don’t neglect your blog…have to get your page rank up so that you will get the high-paying ads and you can make more money out of it. That’s what I heard…dunno myself as I’m not getting a sen out of mine.

  28. I’ve seen a video making fish balls. Interesting but a bit time consuming, I’ll just buy some instead of making them. hehehe!

    That’s right. I’ve a fairly good idea how people make them…and it is such a hassle. I would rather just go and buy too.

  29. oh love this one! mom will cook this for us for brekkie on Sundays! 😀

    My Stories

    Lucky you! For breakfast some more. Usually, we would have this for our soup dish for your regular meals – lunch or dinner.

  30. I love glass noodles. I love soup type and also the fried type. Fried type is something like fried mee hoon but instead of using mee hoon they use glass noodles. 🙂

    I remember some of the coffee shop at Sibu got sell glass noodles and with some taufu inside, nice nice, i miss that too.

    Yes, we can get this in some coffee shops in Sibu – and you can choose what you want in the soup…even pig liver, intestines and all those. Nice! LOL!!! 😀 Ya…I saw the link – fried glass noodles…but I don’t think it is so nice.

  31. You bet and I love anything Tung Hoon be it wet or fried!! I have eaten the Vietnamese style where they wrapped the Tung Hoon in some poh-piah like skin. Yummy!

    Oh? I have had Vietnamese spring roll before…but never with tung hoon inside. Had one with mushrooms inside though – very nice also!

  32. I always get excited reading your blog… looking at all those dishes!! What camera do you use? Your pictures are so clear and good enough to eat!

    No leh…old Nikon digital camera, bought for my daughter in 2007 – nothing like those bloggers using their DSLRs… 😦

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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