• Prep Time 30 minutes
  • Cook Time >90 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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