Method:
-
For convenience, prepare spice paste first, as
follows:
(a) Prepare dried chilies
(b) Grind or pound together dried chilies, garlic and candlenuts
into a smooth paste.
-
Blanch noodles and rice vermicelli. Drain and put
aside.
-
Boil water and when boiling add pork ribs, belly
pork and pig's skin. Add salt.
-
When belly pork is cooked, remove and slice thinly
across grain. Cut into squares of approximately 2.5 cm (1 inch). Put
aside as garnish.
-
Remove pig's skin and cut into squares to match
belly pork. Put aside as garnish. Allow pork ribs to simmer further.
-
Peel and devein prawns. Prepare prawn stock. Add
salt.
-
Boil prawns in stock for 5 minutes. Remove and slice
into 2 horizontally. Put aside as garnish. Pour prawn stock into
pork stock and allow to simmer.
-
Nip roots of bean sprouts. Blanch, drain and put
aside.
-
Nip water convolvulus into length of 2.5 cm (1
inch). Use only tender shoots. Blanch, drain and out aside.
-
Slice thinly shallots.
-
Heat oil, lower fire and fry shallots until brown
and crispy. Remove half for garnish and add spice paste to the
remainder and fry until soft and fragrant. Pour contents into stock
pot. Stir evenly and allow to simmer until pork ribs are very
tender.
-
To serve, put each, garnish on a separate saucer.
Take required amount of noodles and rice vermicelli in a bowl and
garnish as desired. Scoop hot piping soup and pork ribs onto
contents of bowls.
-
For condiments, pound chilies and sauté in oil to
form a sauce OR serve with bottled sambal olek.
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