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[ Flat Rice Noodles in Soup ]
INGREDIENTS
:
-
1½-2 lb fresh flat
rice noodles [koay teow], or packaged dried flat rice noodles
-
1½ lb pork ribs
[Substitute: 8 cups chicken stock]
-
1 lb chicken
fillets, whole, boneless, [dark or white meat]
-
8-10 cups water
-
½ 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 ..?!!
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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
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