INGREDIENTS :
- 1½-2 lb Chicken stock & 1 Chicken Breast (80g)
- 1 lb med whole shrimp, save shrimp shells & shrimp heads for stock
- ½ lb flower crabs [optional] [Substitute: ½ lb more of shrimp to make a total of 1 lb of shrimp]
- 1 lb yellow egg noodles [chow mein noodles]
- 1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
- 1 large onion, quartered
- 10-12 cups water
- 1 tbsp palm sugar [Substitute: dark brown sugar]
- salt
- 5 cups bean sprouts
- 2 cups kangkong [also spelt kangkung] [water convolvulus, water spinach], cut into 1 inch lengths [Substitute: spinach] [optional]
- 6 hard-boiled eggs, halved for garnish [optional]
- 3 fried fish cakes. sliced [optional]
- 10 shallots, finely sliced and fried in oil till golden brown [Cool and keep in air tight container if not used immediately]
Ingredients for pan-roasted Chili Sauce :
- 1 cup peanut or vegetable oil
- 1 tbsp palm sugar [Substitute: dark brown sugar]
- salt
- 1 cup chili paste
- 4 large cloves garlic
- 8 shallots
[Items in red to be ground or blended]
To Prepare pan-roasted Chili Sauce :
- Using a mortar & pestle or blender, grind garlic, shallots and chili paste
- Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste
- Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
- Immediately pour the pan-roasted chili sauce into a small bowl, set aside
To Prepare Prawn Soup :
- In a stockpot, add chicken breast, chicken stock, 6 cups water, onion, salt to taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of the broth
- Strain stock, when chicken breast are cool, slice meat thinly, reserve for garnish
- In another stock pot, heat 1 tbsp oil, sauté shrimp shells & shrimp heads for 5-10 mins, add 4 cups water, flower crabs, salt to taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of the shrimp shells
- Strain stock, discard shrimp shells & heads [and crabs, if using], add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish
- Combine the chicken stock and the shrimp stock
- Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more if you like it hotter
- Add palm sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving
- Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water
- To serve - add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]
- Garnish with sliced chicken, shrimp and fried fish cake
- Pour piping hot soup and top with fried shallots and hardboiled egg half
- Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste
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