Malaysian Recipe : Teo Chew Koay Teow

Flat rice noodles in Soup

Ingredients:

Seasoning A:

• ½ tsp sugar
  
• ¼ tsp salt
  
• 1 tsp light soy sauce

B:

• 6 pints water
  
• 1 1/2 tbsp salt
  
• 1 tbsp peppercorns
  
• 21 oz pork bones

Garnishing:

• Cooked prawns
  
• Cooked fish balls
  
• 4 fish cakes, fried and sliced thinly
  
• 4 tbsp tung choy
  
• Chinese celery
  
• Spring onions

• 21 oz medium sized prawns
  
• 40 small fish balls
  
• 4 oz minced pork, mixed with 4 tbsp water and ½ tsp MSG
  
• 21 oz flat rice noodles
  
• 21 oz bean sprouts, wash and picked
  
• 4 cloves garlic, chopped and fried to a light brown with 8 tbsp lard or oil
  
• 8 red fresh chilies, sliced thinly and mixed with 8 tbsp fish soy sauce

1. Shell prawns leaving the tail unshelled. Slit prawns half way lengthwise and remove dark veins. Season with A.
2. Bring B to a fast boil in a saucepan for 30 minutes. Remove froth as it floats to the surface. Add another 2 cups of water and bring to the boil again over high heat. Remove froth as it rises and continue boiling for 1 hour over moderate heat. Add prawn shells and continue boiling for another hour.
3. Strain stock into a saucepan. Cook prawns. Set aside. Put in fish balls.
4. Scoop out fish balls as they rise.
5. Dish a portion of noodles and bean sprouts (blanched) into a bowl, add soup, garlic oil, top with garnishing and serve with chilies.