Saturday, June 20, 2009

koay teow th'ng




This is another simple dish, suitable for lunch, dinner or anytime in-between.
 
Koay Teow Th'ng 

2 l water
2 chicken stock cube
white pepper
Fish ball of your choice- boil and put aside
Sawi - Clean, cut ,boil & strain
Bean sprout, boil & strain
1 clove garlic.

- Boil water. Add chicken stock and about 1 tsp white pepper.
- Finely chop garlic and fry till it turns slightly brown (careful not to burn it). Scoop into a container together with the oil.
- Cut cili padi (bird's eye cili) and pour black soy sauce.

Put koay teow/mee in a bowl, garnish with fishball, garlic oil, cili and bean sprout. Put enough soup and enjoy your food while hot.

Note: you may also add shredded boiled chicken flesh if you like


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