|Milk in Asian broth is strange except when it is in fish noodles|
Correct me if I am wrong, but I think this is a uniquely Singapore dish. I have travelled most of Asia but have yet to see a noodle broth made with evaporated milk as its most essential component. In fact, the milky broth is the signature of this rather wholesome one-dish meal.
This recipe breaks down the dish to 2 main parts : the broth as well as the noodle. Instead of white rice noodle, I had homemade ones just so we can eat fresh. The dish is not authentic but I had a compelling urge to play with my pasta maker and make some noodles out of it that evening.
Part 2 is the detail that went into making the broth. But if adding milk into soup is not your cup of tea, simply omit it and it should taste as good.
250g bread flour
100ml cold water
1 tablespoon oil ( I used olive oil )
Combine all the ingredients, mix and knead to form a mass that is not sticky to the touch, about 10 minutes.
Leave it to rest for 1 hour, covered.
6 cups of water
4 slices of ginger
1 slice of tangsheng or pseudo-ginseng ( optional )
a dash of sesame oil
pinch of chicken stock granules
pinch of sea salt
handful of wolfberries ( optional )
1 tomato, wedges
200 – 300g of sliced batang fish ( or any white, firm fish )
1 cup of low fat carnation or evaporated milk
2 cups of chye sim greens , blanched
To make the broth, bring the water to a boil. Add all the condiments. Turn off the heat and set aside until ready to eat.
Bring a vat of water to a boil.
Make the noodles as instructed on the pasta maker instructed sheet.
Cook the noodles until the noodles float, about 1 minute.
Sieve and transfer the noodle to a serving bowl.
Ladle the prepared soup over the noodles.
Garnish with the greens and fried shallots if so desired.
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Tze from Awayofmind Bakery House .