How to Cook Prawn Noodle Soup

-

Prawn Noodle Soup is basically an Asian popular dish in Singapore, which is loved by many. It can be found at hawker centres and are sold not just hawkers alone but also across the continent by vendors too. It takes a lot of efforts and comes to a certain level of skill to bring out the right combination of sweet and savoury flavors.

Mainly, the ingredients to cook this soup recipe are the yellow noodles, prawns, bean sprouts, pork loin and ribs. For seasoning, Kang Kong vegetables, chilli soya sauce and fish sauce are crucial ingredients that bring out the flavors of the prawn noodle soup.

Ingredients: 
 
  • 500 grams pork ribs (blanched with hot water)
  • 500 grams prawns (remove shells and heads. Set it aside)
  • 1 tbsp oil
  • 2 cloves garllic (sliced)
  • 220 grams pork loin
  • 2 star anises
  • 3 tbsp brown sugar
  • 1 litre boiling water
  • dashes of white pepper (alternatively, u can use 2 tbsp white peppercorns)
  • 30 grams rock sugar
  • 2 teaspoons salt
  • 1 tbsp fish sauce
  • 1 tbsp dark soya sauce
  • salt & pepper (to taste)
  • 200 grams yellow noodles
Instructions
  • Heat oil in a pot / saucepan. Add garlic and fry it for 30 seconds. Add in the prawn shells and heads, brown sugar and saute untill they are fragrant and the colour changes to orange. 

  • Add water and bring it to a boil. Let it simmer for 20 minutes. 




  • Strain the stock and discard the shells.
2) Make soup base 
  • Pour the prawn stock into another clean pot / saucepan. Bring it to a boil. 

  • Add the blanched pork ribs, star anise, cloves, white peppercorns, rock sugar, fish sauce and salt. Bring to a boil and let it simmer for 1 1/2 hours or till the ribs are tender (cooked). 
  • Bring it to a boil and let it simmer for 1 1/2 hours or untill the ribs are tender but not falling apart.


  • Taste and add more salt, sugar and pepper if needed. Add more dark soya sauce if you need more colour. 

3) Blanch the prawns and lean pork
  • Blanch the prawns you will be serving with the noodles briefly in the soup base untill they become pink and cooked through. Remove and set aside.
  • Using the boiling soup base, blanch the pork loin till cooked, Remove and cut the pork loin into thin slices.
4) Serve
  • Bring a small pot of water to a boil. Then portion out the noodles in a handful. Blanch the bean sprouts altogether. 

  • Transfer them into individual bowls
  • Top the bowls with prawns. 


  • Ladle hot soup over the bowl and serve it immediately. 




Comments

Post a Comment

Popular posts from this blog

How to Cook Hainanese Chicken rice (2nd version)

-
Image
Ingredients 1 cup of chicken stock / broth 3 stalks of pandan leaves 3 cloves of garlic 3 shallots 4 slices of ginger 1/2 cup of rice 1 piece of Hainanese Chicken Thigh (You can get this from any NTUC Fairprice supermarket at the  frozen food section). instructions Cooking the rice Chop up the garlic and the shallots together. Slice the ginger into 4 pieces Add in 1 tablespoon of sesame oil into the empty rice cooker pot. Add in the chopped garlic and shallots.  Add in the sliced ginger.      Give it a good stir to make sure everything is coated with the oil. Add in the 1 cup of washed rice.  Give it a good stir for 1 minute to let everything infuse together.    Add in 1 cup / bowl of the chicken stock. Give it a good stir.   11. Tie the pandan leaves into a knot and add it in together with the rice in the cooker.  12. Remove the pandan leaves and ginger slices. 13. Give the rice a good stir before serving.  14. This is how my Hainanese chicken rice looks like after it is cooked.  Cook
Read more

How to make RICE-COOKER muah chee

-
Image
Being an Asian dessert, muah chee is simply a fun affair with both the old & the young where I can make it anytime at the comfort of my home.  First of all, it is suitable for vegetarians. This Asian snack contains neither pork nor lard. The recipe doesn’t require much efforts. All I need is to have a multi-functional cooker, a pack of glutinuous rice flour and ground peanut powder. It would take approximately about 45 minutes to complete, depending on the stirring cycle which has to be repeated every 3 minutes until the dough mixture forms into a ball. The only challenge I face when it comes to taking orders from my customers is when I have to wake up pretty early in the morning to add the peanut powder to the ready dough, which can take up to almost 3 hours. On the night before, I have to prepare the dough which also takes up about the same duration.   Ingredients:                                                   Camel Ground Peanut Powder                                  
Read more