Lip-smacking prawn and fish head noodles in creamy broth with ginger, tomato, preserved mustard, onion and spring onion, served with homemade sambal belacan.
THE craving for a bowl of steaming hot fish head noodles to jump-start my morning comes about occasionally, as I have liked this dish from young.
It is the same with my father, a typical Sabahan who likes eating fish.
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