There are many cultural foods that world travelers should indulge in as part of their journeys. This is especially true when it comes to those taking trips to the Malay Peninsula. Indulging in a homemade fishball is a great way to gain greater insight into the history of the local people. This simple dish is incredibly inexpensive and it also boasts a very sumptuous and comforting taste.
For many years, Singapore residents have maintained access to ample amounts of seafood. This is part of the beauty and brilliance of inhabiting a rich shoreline. Fishers have long hauled in fresh abalone clams, massive prawns and tons of fish of varying species among many other things. Thus, cod, hassock and even shallots are all common staples at the dinner table.
Fishballs, however, are inexpensive and easy and they have been enjoyed by people from all walks of life for many decades. Although they aren’t as luxurious or decadent as king crabs or lobster tail, if they are properly prepared they can be downright mouth-watering. When you eat them, you’ll get to see how residents and expats have made the most of their budgets in order to dine on sumptuous meals despite any shortage or lack of resources.
Meals like these are also incredibly healthy. There is no fat or grease in actual fishball given that it is comprised almost entirely of pulverized fish meat, spices and fish paste. Your body will be getting a massive dose of protein and plenty of brain nourishing, single chain fatty acids. This is yet another reason why this simple repast has long been and remains exceedingly popular.
Boiled rather than fried, fishballs also have a very interesting look and texture. If they are prepared correctly, they should be both shiny and bouncy. When you break them open, they will have a flaky and tender interior that smells great and tastes amazing. These balls are commonly used as the mainstay of colorful dishes that include a starch and plenty of crisp, colorful and leafy vegetables.
One well-known restaurant franchise in Singapore serves fishballs with yellow noodles. This same establishment has grown from its humble beginnings as a food cart on city streets to a multi-location business and yet it still uses the same homemade recipe for fish balls. Their fishball noodles are tossed liberally in rice wine vinegar and a flavorful oil and then topped with a colorful assortment of searing hot peppers to aid digestion, enliven the senses and provide a lasting sense of energy.