Friday, March 23, 2007

Kway Teow Soup


Wanted to try something new on the kids, and had kway teow (flat white rice noodles) in the fridge. Substituted some of the ingredients based on what's available in the fridge and pantry. Used this recipe adapted from Saveur:

6 cups homemade chicken stock
1/2 lb. pork tenderloin
1 tbsp. vegetable oil
Dodo fish balls
1/2 lb. large shrimp, peeled, deveined, and split lengthwise
1/4 lb. fresh kway teow rice noodles
Salt and pepper to taste

Heat up stock in a pot. Add pork and simmer 20 minutes or till cooked. Remove pork and set aside. Keep stock hot.

Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl.
Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add noodles and cook until tender. Drain; add to serving bowl. Add scallions and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish balls.

Recipe adapted from Saveur.

3 comments:

Little Corner of Mine said...

Haha..you are like me, like to stuff our noodle with lots of "liao"! :D

Vickie said...

Hey...I miss you all, and your cooking...Hope your family is doing well ?

East Meets West Kitchen said...

Hi C,
Yes, we love 'liao' :)

Hi Vickie,
Hey, I thought you disappeared! haha! Family's well. Keep in touch.