My mom was cooking up a storm for the CNY reunion dinner feast. It was her first time making "Pun Choy" as in a big pot with more than 10 different ingredients (such as prawns, sea cucumber, chicken, vege, cuttle fish, scallops & etc) and she had some leftover fish paste.
So I thought, why not I try making my own fishballs? After all, I come from a family whom is famous for its fishballs and Yong Taufu in Ipoh. My grandma's stall used to be so popular but after the demise of my grandpa, she closed the stall. Business used to be so good that my aunties and uncles had to help out in making the fishballs from extracting the meat from the fish to forming them into fishballs. My grandma also had a machine that grinds the meat which I used to like to watch when I was very young.
It's not as easy as it seemed. My fishballs were not rounded and my mom kept telling me it's out of shape. I had seen my aunt making them and it looked so easy. I totally failed in making fishballs and I hate the part that involves extracting the meat from the fish. After forming the fishballs, it has to be soaked in water for a while before boiling.
Forming into a ball.
Instead of making a smooth fishball, it turned out pretty rough. I guess I have not inherited any fishball making talents from my grandma. Maybe I've yet to realise my full potential in this field! You might never know one day I'll have my own chocolate fishball. Yucks! My youngest aunt however, did manage to pick my my grandma's skills and she now operates her own fish&pork ball noodles in a coffee shop in USJ16. You can read my sister's review here. She makes pretty good Pan Mee as well.