RICE NOODLE SOUP
We made noodles for lunch today.
This noodle soup is quite similar to Ipoh Hor Fun, except that we do not have flattened spring onions (kau-choy or ku-chai).
The soup is really easy to prepare. We're using the Pressure Cooker for that.
The 3 Simple Steps:
1. Boil the Stock.
2. Debone the Chicken.
3. Rinse the Noodles.
1. Boil the Stock.
Fill Pressure Cooker Pot with filtered water.
Add chicken thigh-drumstick. Add prawn shells.
Add one sweet plum. Add seasalt and shoyu.
Add half a chicken stock (no msg).
Add one bulk of garlic and one whole onion.
Close lid and allow the Pressure Cooker
to do the magical transformation. :D
When the soup is ready, remove the chicken.
Strain the stock - resulting in pure, heavenly,
aromatic and clear soup. :D
2. De-bone the chicken.
At the same time, toss the prawns in the hot soup,
and allow to cook for a brief few minutes.
Remove and set aside.
Ready Ingredients.
Prawns (de-veined and de-shelled),
chicken slices, coriander leaves and chillies.
3. Rinse the Noodles.
Rinse the rice noodles (kuey teow)
by dipping in boiling water,
in a separate small pot.
Loosen the noodles as you rinse.
Transfer to a bowl.
Scoop soup over and serve
with the chicken and prawns.
Garnish with chopped chillies
and a sprig of coriander leaves.
Don't forget the must-have fried garlic and oil. :D
Oooh, the soup is really tasty and out of this world!
Seriously delicious ... :D
Bon Appetite!!!
We have some prawns that escaped the de-veining, de-shelling and the be-heading. :D
