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Malaysian Recipe : Teo Chew Koay Teow

Flat rice noodles in Soup


Seasoning A:

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


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


  • 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.

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Last Modified: 11/27/11.