Recipes: Kuey Tiau Soup

One of my favorite food to prepare over the weekends because it's easy peasy and everyone will definitely chow this down even kids because it's soupy and non spicy. You can't possibly go wrong with soupy noodles. My mom made this all the time, so I've grown to love having 'DIY' my own Kuey Tiau Th'ng. And by DIY I mean I can determine what are the sides and the amount of sides to put in my bowl of noodles. Like I can be very generous with the shredded chicken I put into my hubby's bowl of noodles and elsewhere for me, I love my veges and it's super crucial that I have some form of veges in my diet for each meal, so instead of the typically served taugeh (bean sprouts) by hawker stalls because taugeh's are dirt cheap with probably little nutriets, I can opt for some green vegetables. I usually add onions and carrots to my soup because these two will sweeten the soup and I will cube the carrots to add to the bowl of noodles. So all in all this recipe is the type of recipes where it's really flexible and you can improvised according to what you have in the fridge or as you like or you can copy exactly like what hawker sellers normally serves and you can substitute the type of noodles according to your preference.

Kuey Tiau Th'ng or Kuey Tiau Soup 

Recipes enough for 4-5 pax

Ingredients:

• 1/2 Chicken
• Pork (perhaps the size of your palm)
• Fish Cake
• Fishball
• 2 small carrots (whole)
• 3 bulbs big red onion (whole)
• 1 bundle of baby Choy Sum (optional)
• 1 packet of Kuey Tiau (Flat Rice Noodles)
• 1-2 stalk Spring Onions
• 2 big Chillies
• 10 small cili padi (bird's eye chili)
• 5 shallots
• 8 pips garlic
• 2 cubes of chicken stock
• Tong Chai & Tua Tao Chai (optional for flavors)
• Water
• Oil

Method:
1. Clean all the ingredients. Rinse the chicken, pork, fish cake, fishball and choy sum. Peel the carrot and big red onion and leave it as whole. Sliced shallots thinly and minced the garlic.

2. Boil a pot of water. Once boiled, put in the pork, carrot and onions. Boil for 10 to 15 minutes and turn down the heat to continue to simmer it for 30 to 40 minutes.

3. Put in the chicken and fish cake to cook once the pot of soup has turned color. Add the chicken stock and tong chai. Boil the chicken for about 20-30 minutes. Do not overcooked the chicken. The fish cake will float once it's cooked.

4. Removed the chicken, fish cake, pork and carrots (once it's already soft). Shred chicken, pork and fish cake thinly. Cube the carrots. Return the chicken bones to the pot of soup for more flavors. Add the fish balls last.

5. Boil or steam the choy sum or vegetables of your choice. Cut into two or three portion. 

6. Boil the noodles of your choice.

7. In another pan, heat some oil and fry the shallots and garlic till golden brown. Set aside.

8. Cut spring onions for garnishing. Cut chillies and add light soya sauce for dipping.

9. Assemble your noodles with the sides. Add the soup. Bon appétit.

* If you do not want to put chicken stock cubes, you can always omit and just go for just salt for healthier choice.

Carrots, Onions, Pork, Chicken, Fish cake and Fish balls.

Sliced shallots and minced garlic.

Pork, carrots, onions and tua tao chai into the pot of boiling water.

Chicken, fishcake and fish ball into the soup. Removed once cooked and to be shredded.

Boil choy sum

Preparation done. Shallots and onions fried till golden brown for garnishing. Spring onions cut for garnishing. Kuey Tiau boiled. Chicken, pork and fish cake shredded. Carrots cubed, choy sum cut.

DIY or assembling the noodles

Tadah! Ready to savour.

For the little boy.