Terima Kasih!



Koay Teow Th'ng

[ Flat Rice Noodles in Soup ]


  • 1-2 lb fresh flat rice noodles [koay teow], or packaged dried flat rice noodles

  • 1 lb pork ribs [Substitute: 8 cups chicken stock]

  • 1 lb chicken fillets, whole, boneless, [dark or white meat]

  • 8-10 cups water

  • lb fish balls, halved

  • 2 tbsp peanut or vegetable oil

  • 6-8 cloves garlic, chopped

  • 3-4 stalks scallions, chopped for garnish

  • 3-4 fresh red Serrano chilies, finely sliced [Substitute: 2 fresh jalapenos, chopped]

  • 3 tbsp light soy sauce

  • 1 tbsp white vinegar

  • white pepper to taste

  • salt to taste

FYI : 'Koay' Teow Th'ng seems to be the common spelling for this noodle soup dish - although the noodles are exactly the same noodles used in the famous Char 'Kway' Teow [Fried Flat Rice Noodles] which incidentally, may also be spelt Char Koay Teow ..?!!




        To Prepare Rice Noodles :

  • If using 'fresh' flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 2 to 3 mins, and using your fingers, gently separate the noodles. Drain well
  • If using packaged 'dried' flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to 'cool off' the noodles. Drain well

        To Prepare :

  • In a stockpot, add water, pork ribs, salt to taste, bring to a boil, simmer 30-45 mins to extract maximum flavor from pork ribs
  • Using a slotted spoon, remove ribs from stock, when cool to touch, pick meat off bones, slice thinly or shred, for garnish
  • Add whole chicken fillets, simmer in stock till cooked, remove chicken with a slotted spoon, slice thinly or shred, for garnish
  • Strain hot stock carefully through a sieve, preferably lined with a muslin or cheese cloth to obtain a clear broth
  • Wash the stockpot of any 'scum before pouring the hot strained stock back into the stockpot, bring to a boil again
  • Add fish balls, simmer 10 mins, remove fish balls with a slotted spoon, for garnish
  • Keep soup stock hot on low-med heat, for serving
  • Heat wok, add peanut or vegetable oil, fry chopped garlic golden brown, for garnish
  • [Optional] make a fresh chili condiment - finely slice red Serrano chilies, add soy sauce and white vinegar, set aside in a condiment dish
  • Assemble individual bowls - using a sieve, warm up the noodles by dunking into the hot soup stock for a few seconds
  • Dish the warmed noodles into a bowl, ladle piping hot soup stock over the noodles
  • Garnish with some fish balls, chicken, pork, fried garlic, chopped scallions and a dash of white pepper
  • Serve hot immediately, with the [optional] fresh sliced chili condiment on the side




 Copyright 2003-2013 MalaysianFood.net All rights reserved.                | Links | Advertise | Banners | Terms of Use | Privacy Policy |