Recipe Ingredient
- For the soup stock:
- 3 chicken carcasses
- 50g anchovies (ikan bilis)
- 100g soya bean sprouts (tai tou ngah)
- 10g rock sugar
- 1/2 tsp white peppercorns, crushed
- 2 whole shallots, peeled
- 1 tsp salt or to taste
- 5 litres water
- 200g beef tendon
- 300g beef brisket or chuck steak
- 300g beef tripe
- Spices (A):
- 1/2 tsp Szechuan peppercorns (fah chiew)
- 4 star anise
- 1 tsp cumin
- 2cm piece cekur roots
- 4cm cinnamon stick
- 5cm length of ginger, bruised
- Seasoning (B):
- 1 tsp salt or to taste
- 1 tsp sugar
- 1 tbsp light soya sauce
- 1/2 tsp thick soya sauce
- Accompanying ingredients (C):
- 1kg fresh wanton noodles or fresh yellow noodles
- 100g bean sprouts, tailed
- 1/2 bowl chopped spring onion and chopped coriander stalks (kan choy)
- For the chilli sauce:
- 5 dried chillies, soaked
- 5 fresh red chillies
- 5 bird's eye chillies (cili padi)
- 5 cloves garlic
- 1 tbsp rice vinegar
- 2 tbsp lime juice
- 3 tbsp cooled boiled water
- 1 tsp salt
- 1 tsp sugar
Instructions
- To prepare the soup stock, rinse and chop chicken carcasses into halves.
- Bring water to a boil in a large pot.
- Add in all the ingredients and bring to boil over medium high heat.
- Let it boil for 1–2 minutes while you skim the foam off the surface.
- Half-cover pot and reduce heat to maintain a steady, gentle simmer.
- Cook for 1–1½ hours or until stock has reduced in volume by about half.
- Strain the soup stock and discard chicken carcasses and impurities.
- Put beef tripe into a pot of boiling water.
- Cook for 15–20 minutes.
- Remove and rinse tripe then cut off excess fat.
- Cut tripe into thin slices.
- Put beef tendon and brisket into a pot of boiling water.
- Cook for 25–30 minutes.
- Drain then cut into slices.
- Add this stock to the main soup stock.
- Heat oil in a pot over medium high heat.
- When hot, add ginger and stir-fry for 20–30 seconds.
- Add the rest of ingredients (A).
- Fry until fragrant.
- Pour in soup stock and bring to a boil.
- Put in beef tripe, tendon and brisket.
- Cover, reduce heat and simmer for 1 hour until meat is tender.
- Add seasoning to taste.
- To serve, blanch noodles and bean sprouts separately.
- Put in required amount into individual serving bowls.
- Serve with soup, tripe, tendon and brisket and garnish with a little chopped spring onion and coriander.
- Serve hot with chilli sauce.
- Combine all ingredients in a blender.
- Process until fine.
For the chilli sauce:
