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Koay Teow Th'ng
Malaysian Clear Soup Noodles
A comforting and light Penang-style clear soup noodle dish featuring flat rice noodles, tender braised duck, fish balls, and fresh bean sprouts in a rich, aromatic pork and duck broth.
đ§ Ingredienser
- 500g Pork bones(Preferably a mix of marrow and knuckle bones for richer flavor.)
- 300g Duck(A duck leg or breast is suitable for braising and slicing.)
- 3 liters Water(For the broth.)
- 1 inch piece Ginger(Peeled and lightly smashed.)
- 3 cloves Garlic(Peeled and lightly smashed.)
- 1 teaspoon White peppercorns(Lightly crushed.)
- To taste Salt
- 2 tablespoons Soy sauce(For braising the duck.)
- 1 Star anise(For braising the duck.)
- 400g Flat rice noodles (Koay Teow)(Fresh or dried. If dried, prepare according to package instructions.)
- 12 Fish balls(Good quality fish balls.)
- 150g Bean sprouts(Fresh and crisp.)
- 2 stalks Scallions(For garnish, thinly sliced.)
- 2 tablespoons Fried shallots(For garnish (optional).)
đšâđł Instruktioner
- 1
Prepare the Broth: Rinse the pork bones under cold water. Place them in a large stockpot with the duck piece, ginger, garlic, and crushed white peppercorns. Cover with 3 liters of cold water. Bring to a rolling boil over high heat.
â±ïž 10 minutes - 2
Skim and Simmer: Once boiling, reduce the heat to low. Carefully skim off any foam, scum, and impurities that rise to the surface. This is crucial for a clear broth. Cover the pot partially and let it simmer gently for at least 2 hours, or until the broth is rich and flavorful. The longer it simmers, the deeper the flavor.
â±ïž 2 hours - 3
Braise the Duck: After 2 hours of simmering, remove the duck piece from the broth. In a small saucepan, combine the duck piece with 1 cup of the simmering broth, 2 tablespoons of soy sauce, and 1 star anise. Bring to a gentle simmer, cover, and braise the duck for about 30-45 minutes, or until tender. Once cooked, remove the duck from the braising liquid and let it cool slightly.
â±ïž 45 minutes - 4
Prepare Noodles and Sprouts: While the duck is braising, bring a separate pot of water to a boil. Blanch the flat rice noodles for about 1-2 minutes until softened but still firm. Drain and rinse briefly under cold water to prevent sticking. In the same boiling water, blanch the bean sprouts for about 30 seconds until they are slightly tender but still crisp. Drain immediately.
â±ïž 5 minutes - 5
Finish the Broth: Strain the pork bone broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with salt to taste. Keep the broth hot over low heat.
â±ïž 5 minutes - 6
Prepare Toppings: Slice the braised duck meat thinly, discarding the skin and bones if desired. Ensure the fish balls are ready to be added to the hot broth.
â±ïž 5 minutes - 7
Assemble and Serve: Divide the blanched noodles among four serving bowls. Add a few fish balls to each bowl. Ladle the hot, clear broth over the noodles and fish balls. Top generously with the sliced braised duck and blanched bean sprouts. Garnish with sliced scallions and fried shallots, if using. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âFor an exceptionally clear broth, chill the broth after simmering and before straining. The fat will solidify on top and can be easily removed.
- âTaste and adjust seasoning of the broth frequently. A good broth is the heart of this dish.
- âIf using dried noodles, cook them according to package directions, but slightly undercook them as they will continue to cook in the hot broth.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Omit the duck for a vegetarian broth base (though traditionally made with meat).
- Add other proteins like sliced chicken, shrimp, or firm tofu.
- Include other types of meatballs or dumplings.
- Add a dash of chili oil or sambal for a spicy kick.