Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets
Ingredients A (Soup):
300g pork bones (washed, scalded, rinsed and drained)
150g prawn head and shell
1 big onion (cut into 4 pieces)
2 tsp white peppercorn (washed)
10 cups water
1 tsp salt
1 tsp sugar
150g shallot (sliced)
3 ½ tbsp vinegar
2 ¼ tbsp sugar
A pinch salt
500g rice vermicelli (soaked in boiled water till soft and drained)
300g medium-sized prawn
½ no chicken
1 stalk ginger bud (shredded)
1 no cucumber (shredded)
Some bean sprout (scalded till cooked)
Some mint leaf (use the leaves only, washed and drained)
1 ½ coconut first squeezed coconut milk (strained)
Sambal Belacan (grinded):
3 pieces shallot
5 pieces red chilli
3 pieces bird’s eye chilli
30g belacan (toasted)
1 tsp sugar
1 tbsp calamansi juice (add to the rice vermicelli before serving)
- Combine sugar, salt and vinegar (ingredients B), stir till sugar is dissolved. Add shallot slices and stir evenly, marinate for 2 hours or overnight.
- Remove prawn shells and rub with a little salt, wash and drain. Pour into boiling soup and blanch till cooked, remove and set aside. Reserve 150g of prawn heads, shells and tails for cooking soup.
- Steam chicken over medium heat for about 12 minutes, tear it into strips when cooled. Reserve chicken bones for cooking soup.
- Combine coconut milk with a pinch of salt and mix well, cook over very low heat till almost boiling (stir constantly), immediately remove from heat. Transfer to another bowl and leave to cool. Set aside.
- Soup: Heat up a little oil in wok, saute prawn heads, tails and shells for about 5 minutes till aromatic. Transfer to a pot.
- Add ingredients A (except salt and sugar) and chicken bones to the pot, bring to a boil over high heat. Reduce to low heat and simmer for 2 hours. Add in salt and sugar, stir evenly. Strain and keep the soup hot. Set aside.
- Scald rice vermicelli in boiling water, drain and put into a serving bowl. Pour some boiling soup over (same quantity with rice vermicelli) and drizzle 1 tbsp coconut milk over. Top with cooked and prepared ingredients B and C. serve with sambal belacan.