Fishballs...: Thursday, March 13, 2008
Source: Channel NewsasiaFishball prices increase 20% due to rising cost of raw ingredients
By Valarie Tan, Channel NewsAsia | Posted: 12 March 2008 2222 hrs
SINGAPORE: Retailers said the prices of fishballs have risen by 20 per cent since last July due to rising cost of raw ingredients.
The retail price of Foochow fishballs, for example, has gone up to from S$7 to S$9 per kilogramme.
Prices of five-spice ngoh hiang (meat roll) have also risen by 25 per cent, from S$2.60 to S$3.00 per kilogramme, over the same period.
Retailers said the price hikes have been caused by the dip in supplies of frozen fish from countries such as Thailand and Indonesia.
Fisheries in those countries have been affected by bad weather.
Even though retailers in Singapore have started looking for cheaper sources of ingredients, they said the prices of fishballs are expected to climb further in the later half of the year. -CNA/ac
And to think I was planning to eat decent and cheap fishball noodles upon arrival back in Singapore...
... Mee Pok Ta Ai Hiam...
(English translation: Dry Mee Pok Noodles with Chilli)
... Mee Tai Mak Ta Mai Hiam Mai Ketchup Pang Cor...
(English translation: Dry Mee Tai Mak Noodles without chilli nor tomato sauce, adding vinegar instead)
*Seriously, I never understood why is it if you choose not to have chilli in your noodles, why on earth must tomato sauce be added. YUCKS!*
...面米粉汤...
(English translation: Yellow noodles mixed with Rice Vermicelli Fishball Noodle Soup)
*I still don't know the English name for the yellow noodles!*
To a huge fan and all-time lover of fishball noodles, who has abstained (or rather, the lack of decent standard of fishball noodles nor fishballs!) from it for almost 8 months now... Oh the anguish!
Now do you think I am going to care if I have to pay much more of fishball noodles?
I'm glad I still remember how to order food in Singapore. La la la...
