Every Time I Make Fruit Hedgehogs For The Holiday! A Dessert That The Children Are Delighted With!

How is it going? My name is Gerard. This is my good friend and assistant chef today, Remy. And today we're going to be cooking fishball noodles. We're going to be making fishball noodles with fishballs and noodles. We're going to be showing you the ingredients in a little bit, but I'm going to be doing it in a Malaysian or a Singaporean style recipe. So stay tuned and we'll see you when we start cooking. These are the ingredients we'll be using. So anchovies, green onions, vegetables, Lee Choi Junior, chicken stock for the soup. Upside down, but it's basically white pepper from Malaysia, from Sarawak, sea salt, pinggul or vermicelli, fishballs. Onions, maybe half for this one. Half maybe, but my guess is three. I also forgot to add, but we're going to be using some garlic to add to the flavor. Here is today's vegetables. I'm going to wash them in cold water for a bit. I'm going to add some white pepper here into the stock for some extra seasoning. Then we're going to add just a touch of salt because anchovies have salt already. And finally, we're going to add the anchovies. I'm telling you, boiled anchovies taste good. We're just going to fry it until it becomes a slight brown. Then it will give a lot of flavor to the soup. Soup. You know, we have a lot of noodles here, we have the vegetables here, we have the vegetables cooking.