stir-fried hokkien prawn noodles •
fishball bee tai mak soup •
char kway teow •
mee rebus •
Fishball Bee Tai Mak Soup
 
  1. Boil the fishball in a rich meat stock.
  2. Boil green vegetables and bean sprouts and set them aside.
  3. Quickly blanch Kang Kang Bee Tai Mak in hot water and drain off.
  4. Garnish with spring onion and fried shallot.
  5. Serve the soup over Kang Kang Bee Tai Mak with all the ingredients.


Ideal for : Stir-fried Bee Tai Mak, Bawan Kepiting Bee Tai Mak, Laksa Bee Tai Mak
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