Ingredients:

500g yellow noodles
200g beansprouts
200g kangkong (water spinach)
500g large prawns
250g fillet of pork
2 tbsp oil
1 tbsp chopped garlic

Soup Stock:

500g rib bones
1 pig’s tail (optional)
2 pieces sugar cane
2.5 litres water
30g rock sugar
1 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)
2-3 red chillies (cut into strips)
3 hard-boiled eggs (shelled and quartered)
1 piece fried fish cake (cut into slices)

Method:

1. Remove roots of beansprouts, wash and drain. Snap kangkong into pieces and soak in salt water for 30 minutes. Wash thoroughly and drain.
2. Heat wok with 2 tbsp oil and fry the chopped garlic till fragrant. Add the whole prawns and fry with a little salt till they turn pink. Remove and shell prawns, reserving the heads.
3. Blanch pork bones and pig’s tail in hot water and rinse well. Clean sugar cane and cut each into halves.
4. Bring the 2.5 litres water to a boil and add the pork bones, pig’s tail and the sugar cane pieces. Cover pot and simmer for 30 minutes until pig’s tail is tender. Add the fillet pork and simmer for another 20 minutes till tender. Remove tail and fillet pork and cut into serving pieces.
5. Add the prawn heads to the stock and simmer for 10 more minutes. Remove prawn heads and discard. Add seasoning to taste.
6. To serve, scald noodles, beansprouts and kangkong and place in individual bowls. Top with big prawns, sliced fillet, pig’s tail, sliced fish cake and some soup stock. Garnish with shallot crisps, sliced red chillies and egg quarters.

Tweet This Post

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!