• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty
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Recipe Ingredient

  • Pork Rib Soup Base
  • 1kg mid-size prawns
  • 30g-50g of belacan / shrimp paste
  • 5 tablespoon of cooking oil (peanut oil preferred)
  • 25g of grounded chilies or cili boh
  • 50g of chopped fresh shallots
  • 30g of fried shallots
  • 50g of rock sugar
  • Some salt for final taste adjustments
  • 300g of pork ribs
  • 300g of pork belly
  • Noodle and Condiments
  • 300g of bee hoon and yellow noodles
  • 150g of bean sprouts / taugeh or green pea sprouts
  • 150g of water spinach / kangkung
  • 4-6 hardboiled eggs
  • 2 bars of fried fish cakes
  • Fried shallots

Instructions

    Pork Rib Soup Base
  1. Peel Prawns and retain the tail, keep all the heads and shells for making the soup
  2. Heat up wok, add 5 tablespoon of cooking oil. Add your smashed belacan and the chopped fresh shallots into the hot wok, mix well till the belacan aroma revealed itself.
  3. Put all the washed prawn heads and shells into the wok. Stir and flip all contents over max fire till it almost dried up
  4. Add 2 liters of water, grounded chilies, rock sugar, light soya, fried shallots and let it boil and keep it boiling for 10 mins to intensify the overall flavour of the soup
  5. Transfer and pour all the soup contents from the wok using a strainer to a final main soup pot
  6. Boil 1 liter separately on another pot to cook the pork ribs and pork belly for 30 mins over high heat
  7. Once its soft, transfer all the pork ribs and liquids to the final main soup pot
  8. Remove the pork belly separately to a plate to cool. This will be part of the condiments
  9. At the main soup pot, do a taste try and adjust your preference on the salt level using soya sauce
  10. Condiments
  11. Boil all the prawns with tails in small pot. Once cooked, remove prawns and set aside for plating before serving. Pour the balance liquids using a strainer to the main soup pot
  12. Boil the fried fish cakes, cut them thin diagonally
  13. Take the boiled pork belly, sliced thinly and set aside
  14. Cut the hardboiled eggs after removing the skin, into halves
  15. To Serve
  16. Using a pot to boil water, cook the bee hoon, noodle, water spinach and sprouts with your strainer and transfer the cooked items to a serving bowl
  17. Add all your condiments of pork belly, fish cake, eggs and prawns to decorate your bowl
  18. Make sure your Main Soup is boiling before you use a ladle to add the soup to your bowl. Take a few pieces of the pork ribs to enhance the visual of your bowl. To add the level of spiciness, scoop some chili oil from the surface soup in the Main Pot and to your bowl
  19. Add fried shallots on top for final touch
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