Saturday 11 December 2010

Day 161 : Rice Noodle Soup

 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