Chua is the third generation to carry on the family tradition of making fish balls. — Photos: LOW LAY PHON/The Star
Quality homemade fish balls should have a little bit of bounce, are usually irregularly shaped and taste a great deal better than the processed ones.
After more than 30 years in the business, the people behind Loke Yew Road Fish Ball Noodle restaurant in Taman Midah, Cheras in Kuala Lumpur, know the secrets that go into making tasty fish balls.
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