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 Cook Chicken Curry With Potatoes

-
Image
  Ingredients 1 pack instant curry paste 3 peeled potatoes, cut into halves 2 chicken thighs, sliced into pieces 3 shallots, peeled and sliced thinly 2 stalks lemongrass (only the white parts) 1 tablespoon cooking oil 2 cups water 1/2 cup coconut milk 1 sprig curry leaves Instructions Heat up a deep pot and add the oil. Saute the sliced shallots untill aromatic or light brown in colour.  Add the curry paste into the pot and stir it untill aromatic.  Add the chicken meat and lemongrass.  Stir it for 1 minute before adding the water.  Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat.  Add the potatoes and allow it to simmer for 20 minutes or so or till the chicken becomes tender.  Add the coconut milk and bring it to a boil. Serve it with steamed rice.
Read more