Craving for a bowl of kueh tiao soup? Note the variations in spelling…
One of my favourite noodles which I will never be tired of making just because it is simply so delicious.
Well worth the effort in making a good concentrated stock. Over the past few years, I have combined the Lam mee recipe with the soup kueh tiao recipe to make the most delicious stock ever. I never use MSG so I do go in lengths by adding more chicken bones and prawn shells to make a wonderful heavenly broth.
Recipe from ‘famous street food of penang a guide & cookbook’
2 litres water
1 chicken, quartered
1 chicken carcass, in pieces
200g pork bones (optional)
1 tsp white peppercorns, smashed
1 tsp sugar, or to taste
1 tsp salt, or to taste
600g flat rice noodles )kway teow), scalded
180g beansprouts, blanched
300g shredded chicken meat
15 fish balls
2 stalks spring onions, chopped
lard oil and crisps
garlic oil and crisps
6-8 bird’s eye chillies, sliced
3 tbsp light soy sauce
To prepare stock:
Bring water to boil. Add the chicken, chicken carcass, pork bones and peppercorns. Bring back to a boil, lower heat and simmer for 30-40 minutes. Strain stock into a clean pot and season to taste with sugar and salt. When chicken is cool enough to handle, shred about 300g of the meat and set aside for the topping.
Bring stock back to a boil. Place a serving of kueh tiao 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 chilli and soy dipping sauce.
150g lard, cut into 1cm cubes.
Place lard in a pan and render over low heat until it turns to oil. Fry until the lard cubes are crisp and lightly browned. Set aside. Keeps well for 1 week at room temperature.
60ml cooking oil
5 cloves garlic, peeled and chopped
Heat oil and fry garlic over low heat, stirring often, until aromatic and lightly browned (1-2 minutes). Set aside.