Directions

For prawn Soup Stock

1. Place 600g pork rib in a pot. Separately boil some hot water. Once boiled, scoop hot water over pork ribs, lightly blanch it and drain water out.
2. Add all stock ingredients including 600g blanched pork rib. Bring to full boil and then turn over to low heat and leave to slow boil for 1½ hrs. Season with rock sugar and salt.
3. Strain stock, retain soup. Add in the sambal chili paste – sambal recipe below (2½ tbsp or adjust to your preference).

For Sambal Chilli Paste

1. Blend (Part A) till it becomes a paste.
2. Heat oil in wok, add in blended (Part A), sauté for 10 mins.
3. Add in chopped dried shrimps from (Part B), continue to cook for 5 mins.
4. Add in seasonings in Part B and dish out set aside.

For Other Ingredients

1. 200g fresh shrimps, stir fry in the same wok after dishing out the sambal paste, season with salt, set aside.
2. 200g chicken breast, blanch in the prawn soup stock for 15 mins, remove and sliced or shredded then set aside.
3. Water spinach (kangkung), blanch in hot water. Drain and set aside.
4. Bean sprouts, blanch in hot water, drain and set aside.
5. Yellow noodles and rice vermicelli, blanch in hot water, drained and set aside.

To Serve

1. Place noodles into serving bowl, top up with prawn soup stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, sliced fish cakes, fried pork lards and fried shallots.