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[ Indonesian-style Noodle Soup ]
INGREDIENTS
- 1 lb yellow egg noodles [chow mein noodles]
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1 lb medium sized shrimp
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1 lb fish balls [Substitute: more shrimp]
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5-6 cups water
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2 tomatoes, chopped
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10 shallots, thinly sliced and
fried golden brown
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1 tbsp black pepper
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Salt to taste
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2 cups cabbage, shredded
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2 cups kangkong
[water spinach]
or bok choy,
chopped
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3 red Serrano chilies, seeded and sliced [optional]
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2 tbsp or to taste,
chili paste
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2 tbsp tomato sauce
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2 tbsp light soy sauce
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1 tbsp vinegar
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salt
Garnishing :
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4 cups bean sprouts, briefly
blanched
- 2 hard boiled eggs, quartered
- 2 large potatoes, peeled, boiled and sliced
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1 tofu [soy bean cake], thinly sliced
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2 tomatoes, cut into thin wedges
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4 stalks scallions, finely chopped
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To Prepare Soup :
- Shell shrimps, remove black vein if you wish,
reserve shells, wash, pound
shells roughly
- Bring 5-6 cups of water to a boil,
add shrimp shells, 2 chopped tomatoes, fried shallots, black peppercorns and salt
to taste, boil for 15-20 mins, strain stock, discard contents
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Return the stock to the heat, add the fresh shrimps, cook till just
pink, remove with a slotted spoon, set aside for the garnish
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Add shredded cabbage, kangkong or bok choy
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Stir in chili paste, tomato sauce, soy sauce, vinegar and salt to
taste
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Reduce heat, simmer covered for 5 mins, and keep soup hot on low-med
heat,
for serving
To Assemble dish :
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Using a sieve, warm up noodles by blanching in hot water for a few seconds, drain well
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Assemble individual serving bowls - put some bean sprouts,
followed by a handful of the warmed noodles into the bowl
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Ladle piping hot soup over the noodles, together with some of the
vegetables
- Garnish with a few cooked shrimp, and a
little of each garnishing, serve hot immediately
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