tag:blogger.com,1999:blog-12716084.post4011132583538757374..comments2024-03-22T13:50:53.541+08:00Comments on The Traveling Hungryboy: Ka-Soh Fish Head Noodle Seafood Restaurantbmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-12716084.post-72433324187242793022007-03-28T00:13:00.000+08:002007-03-28T00:13:00.000+08:00perhaps you could try the XO fish head bee hoon at...perhaps you could try the XO fish head bee hoon at holland village. (not the coffeeshop at the corner, but the one inside, opposite the multi storey carpark. best to ask around for better directions.) that's the tastiest fish head bee hoon, guaranteed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-36109420714719605332007-03-21T14:14:00.000+08:002007-03-21T14:14:00.000+08:00hii came across your blog today , i read your prof...hi<BR/>i came across your blog today , i read your profile and was happy to see you are so much like me, only i do not get the opportunity to travel the way you do.<BR/>i will be reading your whole blog now, keep up the good work and send us photos and details too so that we can virtually visit that place. you can click markets with interesting food too.Mahekhttps://www.blogger.com/profile/05838929350804595150noreply@blogger.comtag:blogger.com,1999:blog-12716084.post-47259657902415083322007-03-20T11:40:00.000+08:002007-03-20T11:40:00.000+08:00I know some shops that do use evaporated milk. I'v...I know some shops that do use evaporated milk. I've literally seen the hawker do it. But it's fine with me, it's tastes better that way.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-65540881999582442192007-03-19T12:15:00.000+08:002007-03-19T12:15:00.000+08:00My family cooks fish head soup at least once week....My family cooks fish head soup at least once week. We only use fresh fish head and never add any milk. The soup is always medium milky. I believe anything you see that's very milky would most probably have had milk added to it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-83820418529495632192007-03-18T23:57:00.000+08:002007-03-18T23:57:00.000+08:00You could be right here about not using milk -- te...You could be right here about not using milk -- technically it is possible. <BR/><BR/>I read the post shown above, it is not possible if no fish bones were used!<BR/><BR/>However you would need to stew the fish bones for a very long time. The type of fish used has to have lots of cartilage.<BR/><BR/>The shortcut to the milky looking broth is created by using brand of light, condensed milk called Carnation milk. <BR/><BR/>Ka Soh was one of the original makers of this type of fish soup, as was this obscure stall in the basement of Paradiz Centre.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-57639317323227486802007-03-18T23:54:00.000+08:002007-03-18T23:54:00.000+08:00Have you tried Mellben's Claypot Crab Beehoon? It'...Have you tried Mellben's Claypot Crab Beehoon? It's one of the best milky broth you will ever try. It's at Blk 232 Ang Mo Kio Ave 3. Be prepared to wait at least half an hour on weekday and longer on weekends. Heard there's a branch at Toa Payoh but don't know if the waiting time is any betterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-71038964605444776892007-03-18T23:38:00.000+08:002007-03-18T23:38:00.000+08:00This is apparently how the non-milk-adding bunch m...This is apparently how the non-milk-adding bunch make their soup milky-white. <BR/><BR/>http://ieatishootipost.blogspot.com/2006/12/hong-kong-street-chun-kee-is-there-milk.htmlAnonymousnoreply@blogger.com