How to make it

  • 1. Blanched pork/chicken bones with boiling water for 5 minute. Pour away the water leave it aside.
  • 2. Bring water to boil, blanched prawns for 3-4 minutes or until cooked. Remove prawns.
  • 3. Add in pork/chicken bones to the boiled water; simmer on low heat for about 1-2 hours.
  • 4. Adding salt and pepper to taste. Add in starch mixture and stir to thicken gravy and leave to keep warm. For thicker gravy add in more starch.
  • 5. Lightly beat the eggs and add a few drops of red coloring, pan fry the egg mixture into thin omelet and cut it into strips.
  • 6. Deep Fry sliced shallots on low fire until crispy, remove and set aside.
  • 7. Cook noodles for 2 minutes, dish and drain in a large pot and pour in some cooking oil to avoid noodles stick to each other.
  • 8. To serve, place some yellow noodle in a bowl, add in prawns, pork ribs, shredded omelet and coriander then pour in soup and last by not least to garnish with crispy shallots.
  • 9. Serve hot, optional adding 1 tsp of sambal belacan/chili paste.

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