Bangka Noodle tastes so unique. It is seasoned with fish sauce and freshened up with calamansi.
Best enjoyed while still hot. This one you wouldn't say no to.
200 grams round noodles,boiled, drained
100 grams mung bean sprouts,boiled, drained
2 scallions, sliced for garnish
3 calamansi, halved for serving
750 ml beef stockmixed with 1 teaspoon of salt
fish broth
200 grams spanish mackerel fillet
3 cloves garlic,crushed
2 cm ginger,crushed
1000 ml water
sauce ingredients (mixed):
1 1/2 tablespoons light soy sauce
1 teaspoon garlic oil
1 tablespoon brown sugar,chopped
1 teaspoon sweet soy sauce
1/2 teaspoon seasoning
1/2 teaspoon salt
500 ml hot water
stir-fried fish:
3 cloves garlic,finely chopped
1/2 onion, finely chopped
200 grams boiled spanish mackerelfrom the broth
1/2 tablespoon oyster sauce
1/2 teaspoon light soy sauce
1 1/4 teaspoon salt
1/2 teaspoon white pepper powder
1/4 teaspoon sugar
1/4 teaspoon chicken bouillon powder
150 ml water
2 tablespoons cooking oilfor sautéing
1. Fish broth: heat water in a cooking pot. Boil fish, garlic, and ginger until the broth is cloudy and thickened. Reduce the broth to 750 ml of. Remove fish from broth and shred it. Set it aside
2. Stir-fried fish: sauté garlic and onion until fragrant. Add in shredded fish. Stir well. Add in sweet soy sauce, oyster sauce, light soy sauce, salt, pepper, sugar, and chicken bouillon powder. Stir well. Pour in water. Continue cooking it until all ingredients are blended well and fully-cooked.
3. Put noodles and mung bean sprout in a bowl. Stir well. Drench with beef stock, fish broth, and sauce. Spoon in stir-fried fish.
4. Bangka noodle is ready to serve with a sprinkle of scallion and fresh squeeze of calamansi.
