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2013-09-05
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While waiting for my Cheng Tng take-away, I decided to order a bowl of Sliced Fish Bee Hoon Soup from the Zi Char stall in the same coffee shop at Springleaf Eating House. Laksa Bee Hoon (which is the thicker version of Bee Hoon) is cooked with slices of snakehead fish together with a few pieces of young sliced ginger and a dash of rice wine (Hua Tiao Chiew) have indeed contributed an aroma to the broth. The authentic versions of this Cantonese-style soup dish does not contain milk. What happens
While waiting for my Cheng Tng take-away, I decided to order a bowl of Sliced Fish Bee Hoon Soup from the Zi Char stall in the same coffee shop at Springleaf Eating House. Laksa Bee Hoon (which is the thicker version of Bee Hoon) is cooked with slices of snakehead fish together with a few pieces of young sliced ginger and a dash of rice wine (Hua Tiao Chiew) have indeed contributed an aroma to the broth.
The authentic versions of this Cantonese-style soup dish does not contain milk. What happens is the fish pieces are deep fried, the oil is drained off, and then with very high wok heat, ginger stock is slowly poured in. At such high temperatures, the stock forms a milky emulsion with the remaining oil. There were two huge trays of deep fried fish
slices displayed in front of this stall.
This hot fish soup is slightly off white colour and absolutely tasty.
Served with a good portion of spinach is indeed awesome for an afternoon meal especially when it was raining cats and dogs. I sat outside the coffee shop and listen to the pattering of rain and enjoying a healthy meal which has excellent source of protein.
Priced: S$5.00 per bowl.
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