Spaghetti with Chicken and Mushroom White Sauce

You won't believe that this recipe is from my daughter's child care centre.  Recently, the centre held a food demo of the kids' favourite dish,  actually the program was held to encourage family bonding activity.  My youngest pestered me to cook this for the weekend and so I relented.

You should know that this was a serving for her :)

I won't really call this quick and easy.  Quick and easy would mean to use canned soup *LOL* but of course, from scratch is still the best.  For this dish, it involves 2 steps.  You need to prepare the white sauce first then followed by the chicken and mushroom sauce.  I promise it is not difficult but you can prepare the white sauce a day ahead to make it easier for you.

Slice Fish Noodles

I love anything soupy especially when it comes to noodles.  Whenever I have a chance I will get myself a bowl of sliced fish noodle soup.   This time round, instead of buying I decided to do a homemade version.  To get a good tasting broth, you need to simmer the soup on the stove for about 1hr or so.  Due to time constraint, I decided to use my pressure cooker instead.   There is not much ingredients used for the soup base.  I used about 2 medium size toman fish bones.  You can use other types of fish bone that you like.  As for noodles, it is optional.  You can have it with rice too.

Noodles week

The last 2 weeks have been a noodle week for us. I was thinking of nothing but having noodles over the weekend so we had ban mian, sliced fish noodle and xinjiang inspired la mian :)

Xinjiang inspired la mian which looks far from the version that I had during my trip there many years ago. The colour of the sauce is way too dark. I used tomato puree instead of fresh tomatoes :-P But it came out pretty alright though. I used beef instead of mutton because none in my family including myself eats mutton. I will definitely try it again to get the right colour :)

Beef Stew Vietnamese Style with Kway Teow (flat rice noodle)

I love vietnamese food as I find them very light and appetising. I was lucky to grab hold of a vietnamese cookbook at the library - The Vietnamese Cookbook by Diana My Tran and like the recipes. The look very simple for a FTWM like me. So I gave this one a try as it sounds delish looking at the ingredients used. I am very happy to have tried it as my family loves it. The taste is light but very satisfying. You can serve this with kway teow/noodles or bread.

Of course mine looks very very far from the authentic dish *LOL*

Here is the recipe. I added potatoes because my husband likes potatoes. You can add about 1 or 2 medium potatoes, cube

For the dipping sauce, I used store bought chicken rice chilli but you can use whatever chilli sauce that you like.

Ingredients
1 - 1.5 lb beef, cut into cubes
1 lemongrass, cut the green part off and bruised the white portion
1 medium onion, chopped
3 cloves garlic, chopped
3 carrots, cut into cubes
5C water
2-3T oil
salt to taste

Marinade
1/2t five spice powder
1/4t curry powder
1/4t chilli flakes/pepper flakes (more if you like it spicy but I omit this because my kids can't take spicy stuffs)
2T oyster sauce
2T tomato paste

Garnish
thai basil
lime wedges
hoisin sauce and chilli sauce for dipping

Method
1. Mix all the marinade ingredients and marinate the beef with it for 15mins
2. Heat pot with oil and sautee chopped onion and garlic till fragrant (don't burn the garlic)
3. Add the marinated beef and stir till it browned a little bit
4. Add water and lemongrass and let it simmer, skim off the froth and foam
5. Let it simmer for 30mins than add the carrots, salt to taste and continue simmering till the meat is tender usually about 1hr or more
6. Serve it hot with kway teow and the garnishes or just french loaves

I used my thermo pot and cooked over the stove for about 30mins then transfer the inner pot to the outer pot and let it cook for the next 6hours. The meat came out very tender.

Fried Udon

My kids are not exactly a rice eating bunch. Our meals are usually made up of rice, noodles, bread, pizza, pasta etc etc .. So one of the days when we got sick of eating the same type of noodles, I made fried udon with seafood. This takes less than an hour to make provided you have all the ingredients ready. I usually prefer buying fresh udon as they taste much better.

This is a variation of the seafood and beef noodle which you can get it here http://quickneasytreats.blogspot.com/2009/10/seafood-and-beef-noodles.html. I stick to all seafood and added cherry tomatoes. I just love the chewy noodles .. they are my favourite :-)

Braised Bee Hoon my version

This is a rather popular breakfast dish that one can get easily here in Singapore. It's relatively cheap and usually eaten with sunny side up egg, sausages, otak-otak, fillet etc. I usually have a problem buying this and can only get it either from Old Chang Kee or vegetarian stalls. My eldest daughter loves this and I have been trying a few times to get it right. I am now pretty happy because I almost getting it there !

On days when I am able to buy a pack for my brunch, I will always take note of the texture and taste. My problem has always been how to get that shiny sheen on the noodles *LOL* I remember watching one show on AFC and this chinese chef was preparing noodles for one of the dish. What he did was he heat some oil and pour the noodles it and coat the noodles with oil as much as possible. The reason why the noodles have to be coated is not to get them stick to the wok when soya sauce is added. So I used the same technique, coated the bee hoon with oil before I pour the seasoning sauces and I am very happy to say that the method worked very well. My next try will be with kway teow and yellow noodles.

Note: Do adjust the seasoning according to your taste :-)

Ingredients

300g rice vermicelli, soaked and drained well

a handful of cabbage, thinly sliced (you can use beansprouts or other vegetable that you like)

2 Tbsp dark soya sauce

2 Tbsp light soya sauce

2 Tbsp fish sauce

4 Tbsp oyster sauce

2 Tbsp of water

8 Tbsp oil

Method

1. Heat oil in a wok

2. Add vermicelli and stir till they are coated with oil

3. Mix all the seasoning in a bowl and pour into the wok

4. Keep stirring the noodles till they are well coated with the seasoning

5. Add the cabbages or whatever vegetables that you like and continue stirring

6. Turn of the heat once noodles are well coated and vegetables are cooked

7. Serve hot with your choice of side dishes

Happy trying !

Seafood and Beef Noodles

I made this for my guests who came for eid celebration recently. On a day like this, I will try to prepare something that is simple so that I will have time to sit and chit chat with them. This is best serve when it just out of the wok :-)




The choice of noodles is entirely up to you. I chose hokkien yellow noodles and bee hoon as my kids prefer this compared to kway teow.



Ingredients:
1 packet hokkien yellow noodles
1 small packet of bee hoon, soaked
1 pack chye sim, cut into small pieces
chinese cabbage, cut into small pieces
fish cake, sliced
200g prawns, tail-on and precooked
200g beef slices, marinated with pepper and corn flour
5 cloves garlic
1 inch ginger
3T oyster sauce
2C or more water/stock
salt & pepper to taste
corn flour paste (add 2 tsp flour with a bit of water) as thickener

Method:
1. Preheat wok with 2T of oil
2. Blend garlic and ginger into paste
3. Stir fry ginger and garlic paste till fragrant
4. Add salt while sauteing the garlic/ginger paste
5. Add sliced beef and stir fry till it turns grey
6. Add 2 cups of water/stock and let it simmer till beef is tender
7. Add the oyster sauce, salt & pepper to taste
8. Add sliced fish cake, chye sim, cabbage and simmer till they are tender
9. Pour in the corn flour paste and stir till well blended
10.Lastly add the noodles and stir till all the ingredients are blended nicely
11.Serve hot with fried shallots and chilli pickle

Beef Stroganoff

I love beef but seldom cook them because my kids don't fancy them that much. But I could not resist buying some after seeing some nicely sliced stir-fry beef at the supermarket. After much thought, I decided to try making stroganoff and I was soo happy that the girls love it but they didn't eat the beef of course *LOL* There are loads and loads of stroganoff recipes in the internet but this particular one caught my eye because it has tomato juice added. I love tomatoes as it adds flavours to some dishes especially certain creamy ones. In this picture you see specks of white - those are sourcream which I forgot to stir before I threw them into the gravy :-P But looks can be deceiving, this was delicious.

I got the recipe from here and I omitted the sherry.

Easy Baked Pasta .. the cheat way

My family just love pasta apart from pizza. Recently, I took the opportunity to use my new Le Creuset dutch oven which I purchased recently with this simple baked pasta. Like many of my other dinner, I 'cheat' using ready made sauces.

I got abit tired of just using the traditional sauce. So I decided to make it abit like lasagna but using pasta instead.

Here I used 2 kinds of sauces. One is the traditional spaghetti sauce (I used prego) and the other is actually cream soup but I added cheese to it.

The 2 main ingredients, but I used mushroom campbell's soup. It is the kind in sachets.

The following is how I did it but you can vary it by using bolognaise sauce and replace the pasta with lasagna.

Ingredients
1 package pasta of your choice (375g), boil till al-dente
1 large bottle pasta sauce of your choice
1 sachet campbell mushroom soup
1 Cup of water for the soup
3 slices cheddar cheese
mix of shredded mozarella and cheddar cheese

Method
1. Heat 1 cup of water in a pot and add soup, stir to blend the powder
2. Add cheese slices and stir till they melt, put aside
3. Pour cooked pasta into a casserole dish and our 3/4 of the pasta sauce and mix it till all the pasta are covered with the sauce
4. Pour the cheese sauce over the pasta and followed by the balance pasta sauce
5. Sprinkle shredded cheese generously covering the pasta
6. Bake in a preheated oven 190C for 30-40mins or till the top turns golden brown
7. Sprinkle with herbs if you want and serve it hot

Enjoy!

Easy Chicken Cream Macaroni

I would like to apologize for the late update :-( I have been busy with my kids schedule and my sideline so much so that I could not find time to update this blog. Thank you for all your patience.

Eversince we engaged a helper, I seldom cook in the evenings. Hubby has complaining that he misses my fusion, easy dishes .. so sweet of him. So since the girls and daddy likes baked pasta, I made this for lunch a few weeks ago using the campbell cup soup.

The soup that I used


This one is less salty as compared to the canned ones. I used all the 3 sachets for a 500g pasta (uncooked).

Ingredients
3 sachets cream of chicken instant soup (1 box)
500g macaroni, cooked till al-dente and drain
1 small clove garlic, chopped
10-15 medium size prawns, de-shelled
2tsp olive oil
1.5C - 2C water
Mix of mozarella and cheddar cheese
some mix vege (optional)

Method
1. Heat oil, add prawns and cooked till the prawns turned orangy, removed and put aside
2. Fry chopped garlic till lightly browned and add water, stir
3. Stir in cream of chicken instant soup and keep stirring till well-blended using a whisk
4. Once the soup bubbles, add the prawns and mix vege if you are using stir then add the macaroni
5. Stir everything till all blended
6. Pour macaroni into a casserole dish and sprinkle it with cheese
7. Bake in a 190C preheated oven and baked for about 20mins till the cheese turns brown and bubbly
8. Serve hot with salad on the side

Hokkien Mee

This is a chinese noodle dish which uses different types of noodles usually yellow and laksa noodles and served with lime and chilli. My mother-in-law who only eats seafood/fish was coming over, so I thought this would be the best to fits everyone's palate.

Ingredients
500g yellow noodles
500g laksa noodles
300-400g fresh prawns
2-3 medium-sized squids, cut into rings
2-3 fish cakes, sliced thinly
3 eggs, lightly beaten
11 cloves garlic, chopped
1 bunch spring onions, cut into 5cm lengths
150g beansprouts, more if you like
4-5 Tbsp oyster sauce
splash of fish sauce
salt & pepper to taste
lime for garnishing
prawn+squid stock
3-5 Tbsp oil

Method
1. Clean prawns but don't remove the shells
2. Blanch prawns in a pot of water, once they turn pink, remove the prawns (you don't want to overcook it as it will turn rubbery
3. Add squids to the same pot (do not throw the water after blanching the prawns as this will be used as the stock) and remove once they turned white, put aside
4. Remove prawns shells+head and put them back to the prawn+squid stock, simmer for another 20-30mins, strain and put aside
5. Heat oil in wok and add chopped garlic, fry till fragrant
6. Add egg and break into small pieces
7. Add noodles, stir till they are well coated with the egg pieces and oil
8. Add abit of stock, oyster sauce and stir till well combined
9. Cover wok and let it simmer for 5 min
10.Add prawns, squid and fish cake slices and stir, add more stock if you want it to be wet
11.Add fish sauce, salt and pepper to taste
12.Finally add beansprouts and spring onion and mix thoroughly, add stock if it is too dry
13.Simmer for another 5-10 min and serve hot with lime and chilli slices or sambal

Assorted Seafood Bakso Noodle

Mee bakso simply means meatball noodles. There are many versions of mee bakso but this time round, I decided to use seafood balls instead for a change. However, I still used beef as the stock base for more added flavour.

Ingredients
Stock
1 kg beef, slightly fatty
1 pkt sup bunjut (this you can buy from the supermarket where all the spices are packed in a small bag. Very convenient)
3L water
salt & pepper to taste

1 pkt bee hoon, soaked in water till tender
fish balls, sotong/cuttlefish balls and crab balls
2 large onion
5 clove garlic
2 inch ginger
2T oil

Garnishes
lettuce, julienne
sliced lime
blanched beansprouts
chilli
chopped parsley and spring onions

Method
1. Boil the beef for about 20mins in a litre of water then throw away the water (this is to get rid of the impurities)
2. Fill the pot with 2L water and add beef and sup bunjut
3. Simmer for about 1-2 hrs till beef is tender, remove spices and put aside
4. Blend onion, garlic and ginger into a paste
5. Heat oil in a pot and fry blended paste till fragrant
6. Add stock into the pot and let it simmer
7. Add beef pieces, balls, salt and pepper to taste and let it boil for about 20mins
8. At the same time, drain bee hoon and pour hot boiling water to tenderised the noodle
9. To serve, pour soup over the noodle with some of the beef pieces and seafood balls
10.Garnish with lettuce, beansprouts, lime, chopped parsley and spring onions and serve

Sroto

I would like to apologize from the bottom of my heart for not updating my blog for a very long time. With my new addition to the family is growing big, I managed to find some time to resume my baking and cooking.

So over the weekend, made this simple and less spicy version of a soto called Sroto. Don't ask me where it came from or why it's called Sroto because I don't have the answer for you .. heh But I do believe it could be an Indonesian dish but I have not idea where.

The recipe is taken off the local malay paper Berita Harian dated 22nd Jan by a well know chef/cooking instructor Aini Salim

Ingredients A
500 g beef (cut into 4)
3 bay leave
2 cm galangal/blue ginger (bruised)
1 tsp salt
4000 ml water

Ground Ingredients
8 cloves garlic
8 candlenut
1 tsp white pepper
2 slices fresh tumeric
6 tbsp oil for frying

Garnish
300g beansprouts
100g vermicilli (soaked in hot water and drained)
2 potatoes (sliced and then fried)
3 hardboiled eggs (sliced) - I also added quail eggs
1 cup toasted peanuts
fried shallots, spring onion and chinese celery for garnishing
lontong or ketupat


Method
1. Boil A till the meat is tender
2. Take the meat out and slice them thinly and strain the stock, put aside
3. Fry the ground ingredients till fragrant and pour it into the stock together with the beef slices
4. Simmer the soup till it boils, turn off fire
5. To serve, prepare a bowl with ketupat/longtong, vermicilli, beansprouts, beef slices, fried potatoes. Pour soup and garnish with fried shallots, chopped spring onions, chinese parsley and toasted peanuts. Top it with enough sambal.


Sambal Ingredients
30 chilli paid (steam and then pound)
40 g toasted peanut (finely ground)
6 tbsp kicap manis
2 tbsp lime juice
1 tsp sugar
1 tsp salt (optional)

Method
1. Mixed all the ingredients till well blended

Note: You can replace it with chicken, but you only need half chicken and reduce water to 3500ml.

Fried Curry Macaroni

This is one of my favourite dish. Whenever my mom cooks this, there will be plenty of meat and not forgetting chicken liver .. yummy. This dish is great served with fresh sliced chillies and plenty of fried shallots.

Ingredients
Half packet of macaroni, boil till al-dente
Meat slices, chicken/beef or other meat that you like
1 large onion, thinly sliced
5 shallots, thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 1/2 tbsp heapful meat curry powder, add a bit of water to make it into a paste
3-4 tbsp ketchup
Mixed vege

Method
1. Heat oil in wok
2. Add onion slices and fry till translucent
3. Add ginger paste and garlic paste and fry till fragrant
4. Add meat slices and add a bit of water, cook till meat is tender
5. Add curry paste and stir till well blended
6. Add vege and followed by ketchup
7. Add bit of water if it is too dry
7. Once vege is cooked, add the macaroni and mix it well, let it cook till slightly dry
8. Serve hot with fried shallots and sliced chilli

Fried Kway Teow with Cockles

Another one I made for dinner a few days ago. My mother-in-law bought some fresh cockles for me but it was too little to cook it as a dish. So whipped this up.

As usual, this is based on estimation. The sauce you can add more if you like it stronger.

Ingredients
500g kway teow
100g beansprouts
1 large onion, thinly sliced
1 large clove garlic, chopped
1 large fresh red chilli, thinly sliced
3-5 tbsp kicap manis
2 tbsp light soya sauce
fresh cockles (amount depends how much you like them)
2 stalks spring onions
3 tbsp oil

Method
1. Heat oil in wok
2. Add onions to fry, once translucent, add chopped garlic and chilli
3. Once fragrant, add kway teow followed by the soya sauces
4. Stir till well combined
5. Add beansprouts and spring onions
6. Add fresh cockles and stir the kway teow for about 2-3 minutes till they are cooked
7. Serve hot with pickled green chilli

Fried Bee Hoon

This is one of our favourite dish for gatherings or picnics or when I am too lazy to cook. It is easy to make and goes well with other side dishes like bake/fried chicken, fish balls, prawn/seafood fritters etc. There are many versions to make this, some like it savoury by adding dried shrimps, some like to add dark soya sauce or oyster sauce but for me, I like it simple and have lots of ingredients like veges, meat or seafood.

I love to have this with lots of pickled green chillies .. yummy You can add other seafood like squid, scallops or even replace the seafood with thin slices of beef.

Ingredients
1 packet bee hoon (400gm), soaked till soft
13 clove garlic
3 shallots
200gm prawns, de-shelled and deviened
100gm french beans, sliced thinly
cabbage/mustard green/bean sprouts
1 carrot, julienned
1 tbsp light soya sauce
salt & pepper
2-3 tbsp oil
100-200ml water

Method
1. Season prawns with sugar and put aside
2. Blend garlic and shallots into paste
3. Heat oil in wok and once it is hot, pour the garlic/shallot paste
4. Add a bit of salt and stir fry till fragrant
5. Once fragrant, add prawns and cook till they turned pink
6. Push prawns aside and add carrots, french beans and vegetables
7. Add about 100ml of water and mix them well
8. Add few dashes of pepper and stir well
9. Drain bee hoon and put them into the wok
10.Stir gently as you don't want to break the noodles, add soya sauce and a bit more water if the noodles are too dry
11.Add salt to taste and continue stirring till all the items are well incorporated and the noodles are cooked
12.Serve hot with omelette strips and pickled green chilli

Phad Thai (Thai Fried Noodles)

I have been looking for a good phad thai recipe and finally found something that is different. This recipe uses fish sauce, tamarind juice and palm sugar - a combination that I am curious to try. The result was truly delicious. You can adjust the flavour by meddling with the above 3 ingredients. If you like salty, add more fish sauce, sourness, add more tamarind juice. For sweet dish, add more sugar.

Ingredients
500g rice noodles (I used ipoh hor fun. You can also use glass noodles)
200g fresh prawns, shelled and deveined
3 tbsp dried shrimps, soaked
1 medium size onion, sliced thinly
5-7 clove garlic, chopped
5 tbsp fish sauce
5 tbsp tamarind juice
4 tbsp palm sugar
100-200g bean sprouts
2-3 tsp ground dried chilli (I omitted this because of my kids)
2 large fresh chillies, seeded and sliced thinly
2 large eggs, lightly beaten
prawn stock
peanut oil

Garnish
chopped toasted peanuts
lime wedges
cilantro & scallions

Method
1. Mix fish sauce, tamarind juice and palm sugar till sugar dissolves, set a side
2. Heat oil and stir fry fresh prawns till they turned pink, remove and set aside
3. Fry onions till translucent and add chopped garlic till fragrant
4. Add dried shrimps and stir through for about 1 min
5. Add noodles and toss it with the ingredients in the wok
6. Add a few tbsp of prawn stock to soften the noodles
7. Push noodles aside and pour beaten eggs
8. Once eggs set, scramble and toss it with the noodles
9. Add cooked prawns and pour fish sauce mixture and stir well and ensure that the noodles are well-coated
10. Add bean sprouts, fresh chillies and stir till well blend heat it through for a few minutes. If noodles too dry, add more stock.
11. Serve hot with sprinkle of chopped peanuts, cilantro and scallions and a few squeezes of lime

Spicy Fried Pasta

This dish uses store bought pasta sauce and dried chilli paste. I had half a bottle of Leggo's pasta sauce left in the fridge and I did not want to have another regular pasta dish. This one is a fairly simple dish to make and spicy - something that I have been craving for :-D . For this, you can use any pasta sauce that you like but I like something with chunks of tomatoes, onions and veges and my choice is Leggo's Primavera.

Ingredients
1 medium onion, chopped
2-3 clove garlic, chopped
250-300g pasta
250-300g pasta sauce (you can put more if you want to have more tomato-ish flavour)
2-3 tbsp chilli paste (more if you want fiery spicy)
2 tsp ikan bilis granules or anchovies
100-200g prawns, shelled and deveined
fish cake, thinly sliced
freshly ground black pepper
2-3 tbsp olive oil

Method
1. Boil pasta till al-dente, drained and set aside
2. Heat oil and fry chilli paste till oil separates, then add chopped onions and garlic
3. Once fragrant, pour pasta sauce, stir till well combined
4. Add ikan bilis granules or anchovies and pepper
5. Add prawns and fish cake slices, stir till all ingredients are coated with the sauce
6. Once the sauce starts to bubble, add the pasta and stir till well combined for about 10mins or till the pasta absorbs the sauce
7. Serve hot with chopped scallions/parsley and fried shallots as garnish

Beef Noodle

I love to eat beef hor fun. It is not really difficult to make and not only it is versatile, but a great one dish meal too - you can add seafood, chicken and lots and lots of vege. For this version, I used rice spaghetti which is like laksa noodle but slightly slimmer. My initial plan was to use hor fun, but was too tired to get fresh ones from the market ... heh

I would like thank Gina from KC for introducing to me the use of potato starch as thickening agent instead of cornflour :-) I find the result is better than using the latter.

Ingredients
200gm-300gm beef slices (get the one for stir fry)
1 packet rice spaghetti, boiled till cooked and drained well (you can replace this with fresh hor fun/yellow noodles/bee hoon)
chye sim/cabbage/carrot, cut according to your liking
800ml-1ltr water
2 chicken stock cube
3 cloves garlic, minced
1 egg, lightly beaten
2-3 tbsp potato starch mix with water to make it into a paste
2 tbsp oil
salt to taste

Beef seasoning
1-1.5 tbsp worchestershire sauce
1 tbsp dark soya sauce, you can put less or more if you like
1 tsp sesame oil
pepper

Noodle seasoning
2-3 tbsp dark soya sauce
2 tbsp oil

Method
1. Marinate beef with beef seasoning for about 30mins or longer
2. Heat oil in the wok, add cooked noodles/hor fun/bee hoon/yellow noodles and noodle seasoning and stir fry till they are coated with oil and seasoning, put it aside
3. Add 2 tbsp oil to the same wok, add minced garlic and stir fry till fragrant but not burnt
4. Add beef and stir fry till cooked, once cooked remove beef and place it on top of the prepared noodles
5. Add water and chicken cube (you can use chicken stock also) and let it simmer
6. Once simmer, add vege and stir till the vege are half done
7. Lower heat, put 2-3 tbsp of potato starch mix and stir the gravy, if not thick enough add a little bit more starch mix
8. Pour beaten egg and stir it to thread it, add salt to taste
9. Let the gravy simmer and pour over the prepared noodle with beef
10.Serve hot with pickled green chillies

Easy Peasy Udon Soup

This is my second udon soup dish. Unlike the other one, this version is soo simple good when you have very limited time to prepare dinner. As usual, I cheat using chicken and ikan bilis stock .. heh

Ingredients
Udon noodles
1.5L water
1 medium onion
1 clove garlic
1 chicken bouillon cube (Maggi, no added msg)
1 ikan bilis bouillon cube (Maggi, no added msg)
some fishballs
some fishcake, sliced
pepper to taste
local lettuce and fried shallots for garnishing

Method
1. Blend onion and garlic into paste
2. Boil water and add onion/garlic paste and the stock cubes
3. Let the soup boil for 15-20mins and make sure that the cubes are dissolved
4. Add fishballs and sliced fishcakes and continue simmer for about 10min
5. Add pepper to taste
6. Blanch noodles and lay lettuce in the bowl
7. Place the noodles on the lettuce and scoop the soup over with fishballs and fishcakes
8. Sprinkle fried shallots and sliced chilli and serve hot