Recipe Of Koay Teow Th'ng

When compared to other Penang noodle dishes, Koay Teow Th’ng (Flat Rice Noodle Soup) is probably the plainest of them all. It comes in a clear meat-based broth accompanied by fish balls, fish cake slices and shredded chicken although some hawker uses duck meat as well.

Stock:

·         2 liters of water

·         1 chicken, quartered

·         1 chicken carcass, in pieces

·         200g pork bones

·         1 teaspoon of smashed white peppercorns

·         1 teaspoon of sugar

·         1 teaspoon of salt

·         600g of scalded flat rice noodles (Koay Teow)

·         180g of blanched bean sprouts

Toppings:

·         300g of shredded chicken meat

·         15 fish balls

·         2 chopped stalks spring onions

·         Lard oil and crisps

·          Garlic oil and crisps

Dipping Sauce

·         6 – 8 sliced bird’s eye chilies

·         3 tablespoon of light soy sauce

How To Prepare The Stock:

After water is boiled, add in the chicken, chicken carcass, pork bones and peppercorns. Bring back to a boil, lower the heat and simmer for 30 – 40 minutes. Strain stock into clean pot and season to taste with sugar and salt. Shred about 300g of chicken meat and set aside for the topping later.

How To Serve:

Bring stock back to a boil. Place a serving of Koay Teow and bean sprouts in a bowl. Top with shredded chicken. Cook 3 or 4 fish balls in the boiling stock and add to the bowl together with the hot stock. Garnish with spring onion, a teaspoon of lard oil and crisps, and a teaspoon of garlic oil and crisps. Serve with the chili and soy dipping sauce.