- 6
Ingredients
- Rempah :
- 20 g dried chillies, soaked overnight and drained
- 100 g shallots, peeled
- 15 g garlic, peeled
- 30 g belachan, toasted
- 4-5 tbsp oil
- Prawns shells from 1.2 kg prawns
- 1 tbsp sugar
- 600 g pork ribs
- 600 g lean pork
- 3 l chicken stock
- 1 l water
- Garnishing :
- 600 g lean cooked pork from the stock and cut into thin slices
- 1.2 kg prawns, blanched and shelled
- 300 g bean sprout, blanched
- 300 g water convolvulus, blanched
- 1.2 kg yellow oiled noodles
- 500 g vermicelli
- crispy fried shallots
- Chilli Paste :
- 20 g dried chillies, soaked
- 10 g fresh chillies
- 50 g shallots, peeled
- 1/4 tsp salt
- 1 tsp sugar
- 4-5 tbsp oil
Preparation
Step 1
1) Using a mortar and pester or food processor to blend all the ingredients of the rempah
2) Heat the oil in a wok. Stir in the rempah and saute until all the oil has been absorbed and then separates again with spots of bright red oil appearing and fragrant.
3) Now add the prawn shells and heads; stir-fry until it is slightly dry, then add the sugar
4) Keep sauting until the shells are dry, red and caramelized. Then add the stock and water and bring to a boil
5) Transfer to a pot and boil the prawn stock for 30 minutes
6) Add in the pork bones and lean pork and simmer for another 3-4 hours. Take care not to evaporate too much of the stock.
7) To serve, scald the yellow oiled noodles and vermicelli in hot water until al dente
8) Layer prawns, pork slices, bean sprouts and water convolvulus on top of the noodles
9) Ladle hot prawn stock into the bowl and sprinkle crispy fried shallots
10) To make the chilli paste, grind the ingredients of the chilli paste (except the oil) into a fine paste in a food processor
11) Heat oil in a wok over medium heat add the paste and saute until fragrant and the oil separates