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Sunday, June 19, 2011

Rice Noodle Soup [Bee Thai Bak Soup]

During our younger days when families are big and not well off, my Ma used to cook a pot of noodles to serve as a soup with rice for dinner.  Probably this will help to feel the stomach.  Main ingredients is this noodle aka 'Low Si Fun'.  Rest of ingredients, it depends on what is available either leftover chicken or meat, fish balls or most common chicken innards [very cheap].  
This Saturday, we cook this noodle for lunch after its absence for many, many years [brings back old memories when we do have other noodles together with rice for dinner such as 'mee sua' soup and 'tau chiam' soup].  Do watch out for the recipes later.
Bee Thai Bak aka Low Si Fun Soup
[serves 4]
600 gm rice noodle [bee thai bak/low si fun] - put in colander under running water to wash off oil.  Drain off water.
 fish balls, chicken shreds, chicken innards [wash, cut and blanched in boiling water to remove scum - wash again]
1 litre water - season with salt, chicken granules and pepper
1-2 stalks choi sum/bok choy
cut red chilli or small green chilli in soy sauce
some garlic crisp with oil
some chopped coriander leaves/spring onion - optional
  1. Boil 1 litre water.  When boiling add chicken or meat to cook.  Remove and cut into shreds. Set aside.
  2. Season boiling stock then add in noodles, fishballs, chicken innards, vegetables and chicken.  Bring to a boil to cook all ingredients.  Taste and adjust seasoning.
  3. Lower fire, scoop noodles into individual serving bowls.  Garnish with garlic crisps and chopped coriander leaves/spring onions.  Serve with cut chillies in soy sauce and extra pepper if prefered.

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