Tasty fish balls a family secret

Quality homemade fishballs should have a bit of a bounce, are usually irregular in shape, and taste much better than processed ones.

After more than 30 years in the business, the folks behind Loke Yew Road Fish Ball Noodle Restaurant in Taman Midah, Cheras in Kuala Lumpur know the secrets that go into making tasty fishballs.

Third-generation owner Chua Wai Hoong still uses the recipe passed down from his grandfather to make the fish balls.

The business started as a small stall in Jalan San Peng before moving to its current location in 2016.

“The fish balls are made from 100% ikan parang (wolf herring) and a little seasoning.

“No starches or fillers are used.

“Ikan parang has a slight sweetness which adds to the overall flavor of the fishballs,” he said, noting that they were freshly made daily.

He said it was not easy to find a fish supplier, adding that he was from Johor.

Chua said he would close the store if a particular batch failed to meet standards.

The homemade fishballs are neither completely spherical nor overly bouncy and are full of flavor.

A bowl of Fishball Noodle Soup (RM8) comes with several fishballs and a fish cake along with your favorite choice of noodles.

Options include kuey teow, mee hoon, loh shi fun, and yellow noodles.

I opted for the kuey teow noodles, which is the recommended choice.

The broth certainly deserves a mention as it was tasty with chunks of fried lard and pickled mustard greens to cut through the natural sweetness of the fish.

Chua said nothing would go to waste at the restaurant as the fish bones were used to make the broth.

“Even the water the fishballs are boiled in is also used in the broth,” he revealed.

The locals certainly need no introduction to their offerings as Chua is able to sell several hundred bowls every day.

The shop also serves a version of dry noodles with a bowl of fishball soup alongside.

The homemade fried fish cake (RM7) is also excellent.

It’s crispy on the outside with a springy texture in the center.

I also particularly enjoyed their homemade ravioli, generously stuffed with pork and shrimp stuffing.

The restaurant also sells beefball noodles and meatballs, although these are from a vendor.

Although the store is usually crowded, customer turnover is quite fast, so you won’t have to wait too long.

Parking can be tricky if you get there early in the morning, as the restaurant is located near a morning market.

Would recommend going a bit later when the morning market crowds have gone.

Alternatively, they have another store in Bandar Mahkota Cheras, Kuala Lumpur.

The restaurant operates from 6 a.m. to 4 p.m.

Days off are not fixed, so I recommend checking out his Facebook page to avoid disappointment.

Loke Yew Road Fish Ball Noodle is located at No. 7, Jalan Midah 5, Taman Midah, Cheras, Kuala Lumpur.

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