Resep Kale Yui Tan (Curry Fish Ball Hongkong), Street Food Recipe – Fish Balls or fish meatballs is five feet past, sold at the roadside in Hong Kong. Usually a fish meatballs pricked with skewers twinge making it more similar to Satay fish meatballs. Eaten together with sauce to taste.
If you are in the country of Hong Kong, is no stranger to dishes or menu this one, usually called yui-tan, or Kale curry fish ball hongkong.
In Hong Kong, fish ball sold in 2 sizes small and large. Fish ball size small color rather yellow and usually sold at food kiosks in the form of on-sate or served with gravy. While the fish ball is usually consumed with big noodles and noodles that are sold in the restaurant also sells beef meatballs and meatballs of squid (cuttlefish ball).
(Serves 4 – 5)
- 20 pcs fried fish balls
- 1 – 2 pcs shallots
- 2 tbsp curry powder
- 1 tsp chilli powder (optional)
- 70ml evaporated milk
- 500ml water
- 1 tsp sugar
- Salt, to taste
- 1 tsp corn starch
- 2 tbsp water
Finely dice the shallots.
Heat a pot with 2 tbsp cooking oil. Add in the diced shallots and stir fry until it becomes translucent and fragrant.
Add in curry powder, water, sugar and salt. Bring it to boil.
Then add in the fried fish balls and simmer it over low heat for 10 – 15 minutes.
Add in the evaporated milk.
Dissolve corn starch with water, and add into the mixture and continue to simmer until the sauce slightly thickens. Remove from heat.
Allow the fish balls to soak in the curry gravy for at least 30 minutes before serving to allow the curry flavours to be fully absorbed. Reheat it again before serving.