Koay Teow T'ng Recipe
 Rice Noodle Soup - Teochew Style

Ingredients:

Main:
680 g/1 1/2 lb
1.35 L/ 48 fl oz
455 g/ 1 lb
1/2 tsp
1.35 L/ 48 fl oz
1.35 kg/ 3 lbs
1/2 tsp
455 g/ 1 lb

Garnish:



2 tbsp
2
3 cloves
2 tbsp
1
2
2 tbsp

koay teow (flat rice noodles)
water for pork stock
pork ribs
salt
water for duck stock
duck (whole)
salt
fish balls

duck meat
duck blood
pinch of salt
water
fish cakes
garlic
cooking oil
lettuce
fresh red chilies
light soy sauce
pepper to taste
 

Method:

1. Blanch noodles, drain and put aside.

2. Boil water. Add pork ribs and salt.

3. Boil water. Add whole duck and salt. Boil until duck is tender. Remove and de-bone. slice duck meat thinly and put aside as garnish. Add duck stock to pork stock. discard pork ribs. Only a clear soup is required.

4. Add fish balls into soup and allow to simmer.

5. Prepare garnish as follows and serve separately:-
   (a) Steam duck's blood with a pinch of salt and 2 tbsp water. When coagulated, slice thinly.
   (b) Slice fish cakes.
   (c) Prepare garlic oil.
   (d) Shred lettuce.
   (e) Slice finely fresh red chilies and mix in light soy sauce.
   (f)  Pepper shaker at hand.

6. To serve, put required amount of noodles in a bowl and scoop 2 ladlefuls of soup and fish balls over them. Garnish with duck meat and other as desired.