Tuesday, May 28, 2013

Rice Noodles (Kway Teow) Soup Teochew-Style 潮州粿條

Soups made from homemade chicken stock/broth are definitely the "IN" thing around my kitchen. I can be quite an extremist - it is either water or homemade chicken stock to constitute the soup base, nothing in between such as canned or packaged chicken stock. Personally, canned or packaged chicken stock just taste too artificial in terms of flavor. I WOULD RATHER USE WATER, and flavor it along while I cook the soup.

I hardly cook Teochew-Style Flat Rice Noodles (Kway Teow) Soup 潮州粿條 unless I am able to get fresh rice noodles from the Asian supermarket in my weekly groceries.

So today, with homemade chicken stock and fresh flat rice noodes, this Teochew-Style Flat Rice Noodles (Kway Teow) Soup reminisce the Teochew Kway Teow Soup that is usually found in the hawker/street food stalls in Singapore.

This California-US version of Teochew Kway Teow Soup has been simplified to suit the availability of ingredients that can be easily found here. The most distinct difference is the absence of Teochew fishballs and instead, you find pan-fried tofu.

The reason for tofu is simply for the added proteins, nothing else. To bump up some flavors, the extra-firm tofu were pan-fried (pan-frying the tofu imparts smokiness and more taste to the soup).

Then everything else falls almost to the norm: rice noodles, minced/ground organic chicken, pork and shrimps. Finally, we have the rice noodles served in a delicate fragrant soup (homemade chicken stock with chicken, pork, shrimp flavors), generously garnished with green onions and served alongside some green vegetables.

Teochew-Style Flat Rice Noodles (Kway Teow) Soup
1/4 medium onion, finely minced
3 cloves garlic, fined minced
4-6 thin slices of ginger, finely minced

1/4-1/2 organic ground chicken
6-8 shrimps, minced
chicken stock
1 extra firm tofu, cut into bite size cubes and pan fried

Saute onions and ginger, till onions are translucent. Add garlic, fry briskly then add chicken stock and simmer for abt 15mins. Add the mince and shrimps and break it up in the broth. Add the pan-fried tofu cube and simmer the entire mixture for about 10 minutes.

Add the par-boiled cooked kway teow into the broth and mix well. Dish out portions of kway teow and mince, shrimps, tofu into serving bowls and serve with par-boiled greens

Sharing this with Souper Sunday and Hearth and Soul.

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