Ingredients:

1 pair
125 g/4 oz
125 g/4 oz
3
2.5 cm/1 inch
1 tbsp
1/4 tsp
4 cups
1 tbsp
2 tbsp

For Garnish:
6 cloves
1 stalk
1 stalk

kidneys, cut in half lengthwise
meat, minced
liver, thinly sliced
small bundles mee sua, thin wheat vermicelli
piece ginger, shredded
taucheo, pounded
salt
water
rice wine
oil

garlic, thin sliced & lightly browned
spring onion, cut into 11/2 in/ 4 cm lengths
coriander, chopped

Directions:

1. Cut kidney halves into 4 pieces each. Soak in water for 15 minutes. Discard water. Pour boiling water over. Soak kidney pieces for another 10 minutes.

2. Wash kidneys well. Knead rice wine into kidneys for 5 minutes. Drain and set aside.

3. Heat oil and lightly brown ginger. Add taucheo and sprinkle in some water.

4. Add meat and stir-fry till color changes.

5. Pour in water. Add salt and bring to the boil. Add liver and bring to the boil again.

6. Scald mee sua in hot water & place under running tap water. Drain.

7. Place kidneys and mee sua in bowls.

8. Pour boiling meat soup in. Garnish with garlic, spring onion and coriander. Serve hot.