Recipe Ingredient
- For the stock:
- 1kg spareribs (pai kuat)
- 500g belly pork
- 3 chicken carcasses (cleaned)
- 600g flower crabs (shells removed, halved and cleaned)
- 600g prawns (shelled)
- 2tbsp curry powder
- 1/2tsp salt
- 2tbsp oil
- 500ml water, 4 litres water
- 50-75g rock sugar
- Seasoning:
- 1tbsp salt or to taste
- 50-75g rock sugar
- 600g fresh yellow noodles
- 300g rice vermicelli (soaked until soft then drained)
- 250g bean sprouts
- 200g water convolvulus (plucked into neat sections)
- 3 hardboiled eggsshelled and quartered
- Some shallot crisps
- Chili oil:
- 4-5tbsp chilli paste (cili boh)
- 6 shallots pounded
- 3 cloves garlic pounded
- 4-5tbsp oil
- 1tsp salt
Instructions
- Put spareribs, chicken carcasses and water into a deep stockpot. Bring to a boil and simmer for 1-1½ hours. Halfway through, add belly pork and cook until meat is just cooked through. Remove and slice the meat thinly then put aside for use as garnishing.
- Boil crabs and prawn shells in 500ml water then simmer for 10-15 minutes. Strain stock and add to main stock. Add rock sugar and salt and bring to a boil to dissolve sugar. Marinate shelled prawns with curry powder.
- Heat 4-5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste. Add 2 tablespoons oil to remaining chilli oil in wok and stir-fry marinated prawns until just cooked. Remove and set aside.
- To serve, put noodles, rice vermicelli, bean sprouts and water convolvulus into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and with a quarter slice of hard-boiled eggs, sliced belly pork, chilli oil, chilli paste and shallot crisps.
