medium size prawns
fresh yellow noodles (Hokkien mee), parboiled
rice vermicelli (beehoon), parboiled
bean sprouts, parboiled
kangkong or ong choy, parboiled slightly
pork fat, cut into small cubes & fried crisp
shallots (bawang merah), sliced & fried
fresh red chilies, sliced
soy sauce
pork rib bones or pork
water
pork skin (1 pork tail)
dried chilies, pounded
sugar
salt
monosodium glutamate
peppercorn
dark soy sauce
light soy sauce
Directions:
To Cook: Heat a frying pan
until very hot, Stir-fry the
pork fat and then remove when it is crisp. Over
a medium fire, stir-fry the sliced shallots in
the pork oil until golden brown, and then
remove. In the remaining oil, fry the pounded
chilies and then the pork rib bones (or meat,
tail, and skin) over a high fire. Remove the
pork and place in a soup pot. Add more
pork oil if necessary, stir-fry the prawns with
shells, and then add the stock water. Remove the
prawns when cooked, plunge in cold water, and
peel. Return the prawn shells to the stock, boil
for 10 minutes, and then strain into the pot
with the pork bones. Bring the stock, 2 tsp
sugar, 1/2 tbsp salt, 2 tsp monosodium
glutamate, 1 tsp peppercorn, 1 tsp dark soy
sauce and 1 tsp light soy sauce and bones to
boil and simmer until the pork is cooked, about
half an hour. (cool and slice the pork).
To Serve: Prepare
serving bowls. Place the bean sprouts and
kangkong on the bottom with the noodles on top.
Garnish with the sliced pork and prawns. Pour
the strained, hot boiling soup over this. Serve
the garnishes in small separate dishes.