Saturday, September 03, 2011


So much of ketupat and rendang today let's have the body system rest a bit. I made a simple flat noodles soup - Koay Teaw Th'ng.

Koay Teaw Th'ng is a popular hawker dish in South East Asia, especially in Penang. You can basically make your stock from any meat or even seafood. 

I made seafood koay teaw th'ng just shrimp, no fish balls and no fish cake.


2 kg fresh flat rice noodles or kuey teow
300 g chicken breast
1 kg large green prawns – peeled but shells saved to make stock3 litres water (for broth)
1 bunch Chinese greens such as choy sum or Chinese chives
250 gm bean sprouts - tailed
6-8 cloves garlic - smashed
4 spring onions – cut into 4 cm pieces
1 tsp whole black peppercorns
Salt to tasteSesame oilFried shallots 
Red chilies chopped / cili merah cincang
Fried shallots (avaiMethod

  1. In a pot, add water,  prawn shells, salt, peppercorns, garlic and spring onions. Bring to a boil and simmer for 30 to 45 mins, whilst removing any scum that may form. 
  2. Strain and return the broth to the pot. Adjust seasoning and keep the broth on a low simmer.Add the whole chicken breast fillets to the broth and poach till cooked. Remove with a slotted spoon and slice thinly. Set aside.Now repeat the process with the prawns. Set aside.Again, strain the hot stock carefully through a sieve, preferably lined with a muslin or cheese cloth to obtain a clear broth. Wash the pot of any scum before pouring the hot strained broth into the pot. Bring to a boil again and then leave the broth to simmer. 
  3. Using a noodle sieve (available at most oriental grocers), first put in the amount of noodles required, followed by the Chinese greens, bean sprouts and fish cake. Blanch these in the pot for two mins or until the water comes to the boil again. Remove from the water, shake off excess water and put into a serving bowl. Top with the sliced chicken and prawns.
  4. Ladle sufficient quantity of broth to cover the ingredients. Add ½ tsp of sesame oil and a sprinkling of fried shallots to the top. Serve immediately with a side dish of chilies & vinegar or chili oil.

Hari ini rehatkan perut seketika, dua tiga hari ini asyik makan berat-berat aje...perut pun boleh jam. Saya buat simple koay teaw th'ng iaitu makanan popular masyarakat Cina terutama di Pulau Pinang, ;ebih kurang macam koay teaw sup, saya guna air rebusan udang dan sedikit isi ayam untuk dijadikan stok agar manis sedikit. Boleh juga letak bebola ikan atau fish cake. Resipi ini lebih kurang macam Mee Sup Vietnam. Sedap dimakan dengan cili jeruk.

Next Post - Opor Daging Pahang


Ayu said...

Salam Aidilfitri buat kak Paty & family..
Maaf zahir batin sekira ada silap bicara & gurau senda sepanjang perkenalan kita ya kak..the kuey teow looks utterly delicious..suka hirup kuahnya kalau kena dgn cili jeruk cili padi lagi best ni..slurrps..

Paty's Kitchen - Cook with passion. said...

Salam Ayu, bila rumah terbuka Ayu, last year akak tenguk gitu meriah sekali. Akak tahu Ayu memang suka resipi-resipi macam nikan? Chinese style noodle...samala kita

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