Kwetiau Kuah dan Bakso Ikan - Flat Rice Noodles in Fish Ball Soup

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • Fish ball soup
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 3 tablespoon Tianjin preserved vegetables, minced
  • 2 liter water
  • 25 fish balls
  • Accompaniments
  • 500 gram flat rice noodles, soaked in boiling water until soft and supple, drained
  • 2 scallions, finely chopped
  • ground white pepper
  • sesame oil
  • Chili soy sauce
  • 3 Thai chilies (Indonesian: cabe rawit)
  • 2 tablespoon soy sauce


  • Fish ball soup
    1. Heat oil in a soup pot and sauté garlic and Tianjin preserved vegetables until fragrant. Pour water and bring to a boil.
    2. Add the fish balls and bring the soup to a boil one more time. Adjust with salt if needed. Turn off the heat and set aside.
  • Chili soy sauce
    1. Remove the seeds from the Thai chilies and finely chopped into thin slices.
    2. In a small bowl, mix together soy sauce and chopped chilies.
  • To serve
    1. Divide flat rice noodles into 4 serving bowls. Add some fish balls and pour the soup so the rice noodles is completely submerged by the soup.
    2. Add a dash of ground white pepper and a couple drop of sesame oil. Top with some chopped scallions and serve with the chili soy sauce.

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