Food Clay Art Part 10
Fishball Noodles is a very popular dish in Singapore. It is served either dry with chilli or tomato sauce, or with the soup already in.
As the name implies, Fishball Noodles is noodles served with fishballs. Fishballs are traditionally made from raw fish flesh, mashed to a paste. The mixture is then flavoured and shaped into bite-size balls. When cooked, they are soft and bouncily succulent.
You can choose from a variety of noodles like bee hoon (rice vermicelli), mee (yellow wheat noodles), mee kia (yellow wheat vermicelli noodles), kway teow (flat rice noodles) or mee pok (flat yellow wheat noodles).
I must admit I’m not a fan of fishball noodles. I can’t really stand the ‘fishy’ smell in some fishballs. But since it is such a popular hawker dish, I decided to try making a bowl of fishball soup.
The most challenging task here is to prepare the soup. I used pour-on high gloss finish, in which I must measure equal amount of resin and hardener into a clean container, mix well and pour into the bowl. I did half a bowl first, waited for it to dry before filling the whole bowl with soup. This Fishball Noodles was actually done one month ago. But I didn’t measure the proportions correctly, hence the surface can’t dry up fast and is still sticky.
Hope you like my bowl of Fishball noodles soup. Happy Monday!