Restoran Shangri-La, Batai, Kuala Lumpur

Tags

blood cockles, char kway teow, hawker, hawker food, Kuala Lumpur, kuala lumpur restaurant review, Kuala Lumpur restaurants, pork, pork noodle soup, pork noodles

Penang is surely the holy grail when it comes to our favourite hawker foods. The best assam laksa, the best char kway teow, the best oh zhien (fried oyster omelette), the best prawn mee, and the litany goes on. But us poor souls elsewhere have to scrounge and scrape (or at the very least, go on numerous foodie trips around town) to get at something close to the standards that Penang generously offers in its bountiful hawker stalls.

I was very pleased when I finally came across Restoran Shangri-la, a coffee shop located in Plaza Batai that I would never have deigned to visit if not for friends.

Best Char Kway Teow in KL! It has the elusive wok hei, without the use of dark soy sauce that many char kway teow places abuse, and enough oil and spice to make it sinfully delicious. It makes use of blood cockles as well, as the Penang version does. Top it off with a perfectly deep fried egg and there you have it, a winning plate of delectable, aromatic, mouth-watering goodness.

The pork noodles is famous as well. I usually go for the kway teow soup noodles, topped with an egg. Noodle soup it may be but healthy it is not! How could it be when it tastes so rich and smooth, with a couple of ubiquitous lardons floating on the surface. The pork meat is soft and the thin kway teow has a silk-like mouthfeel.

A very hearty bowl indeed.

Might I say, these dishes are comparable to that of Penang’s?

Address: 7, Jalan Batai, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Myhumblefood cookbooks are finally out!!!

Tags

myhumblefood; myhumblefoodcookbook

After two long years my books are finally done and dusted. I’ve compiled two books, the first Myhumblefood book concentrates on Asian home cooking. The second book is a little more fun; along with some Western home cooking, I’ve also added a section on Food Art which is something I really enjoy. They’re both priced at RM 300 a set for people residing in Malaysia, or SGD 120 a set for those in Singapore.

Free delivery for those in Bangsar and Damansara Heights only.

Please PM me for details!

Special note: 50% of gross profit from the sale of the books will be donated to the National Kidney Foundation as well as the Great Heart Charity Foundation. Should you decide to also donate in addition to buying the book(s), 100% of your donation will go directly to these causes.

Thank you all very much for your love and support!

 

Spicy and Sour Szechuan Pork glass noodles

Tags

Chinese, dinner, glass noodles, hot and spicy noodles, lunch, ma la, Noodles, pork, sichuan, sichuan glass noodles, sichuan hot and sour noodles, sichuan peppercorns, sweet and sour, szechuan, szechuan peppercorns, vinegar, zhejiang vinegar

Spicy and Sour Szechuan Pork glass Noodles

Back at Warwick I ate a lot of junk food. By junk food I mean instant noodles and pre-frozen meals. There’s one particular type of instant noodles that I used to love, some sort of Szechuan spicy glass noodles in numbing, vinegary soup and peanuts. I used to add lots of bacon to it, a sinful, spicy bowl on a cold winter day.

I don’t know where I can find this particular brand of instant noodles anymore so I searched online to see if there’s a recipe that comes close to the description of “Szechuan, spicy, numbing and sour” and I was pleased to come across this recipe ;D I adapted it slightly, not much change, and I loved the result! I must say though that there’s quite a bit of seasoning that goes into the noodles.

Ingredients (recipe taken and adapted from http://tofoodwithluv.blogspot.sg)

• 150g sliced pork tenderloin (or minced pork if you prefer it)
• 80g glass noodles
• 2 cloves garlic, finely chopped
• 1 tsp grated ginger
• 1 1/2 cups chinese cabbage, cut into 1.5″ x 1.5″ squares
• Oil for frying

• 1 tbsp chilli powder (or more)
• 1 tbsp chilli oil (“la yu”)
• 1/2 tsp chilli bean paste (“Douban Jiang”)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/2 tsp chicken stock powder
• 1/3 cup water
• 2-3 tbsp Chinkiang black vinegar
• 1 tbsp rice vinegar
• 1/4 tsp sesame oil
• 1/2 tsp finely ground toasted Szechuan peppercorns/ or about 3-4 kernels crushed whole Szechuan peppercorn (or more if you like that numbing taste)
• 1 spring onion, sliced
• A handful of Chinese coriander/cilantro for topping

• Marinade:
• 1 tbsp light soy sauce
• 1/4 tsp pepper
• 1/4 tsp sesame oil
• 1 tsp cornflour
• 1 tbsp water

Method

1. Marinade the pork and set aside for 30 minutes. Meanwhile, cook noodles in boiling water for 10 minutes or until cooked. Rinse under cold running water for a minute until all the starch is gone. Leave it to sit in a bowl of iced water so the strands don’t stick.
2. Heat up 1 tbsp oil in a wok and brown the meat, if you are using minced meat, break it up as you go along. Push the meat aside and add 1 1/2 tbsp oil. Fry the garlic and ginger, then add the chilli powder, chilli oil and chilli bean paste. Fry for about a minute, then mix through with the pork.
3. Add the soy, wine, sugar, vinegars, chicken stock powder and water. Bring to a boil and simmer 1-2 minutes until the sauce is slightly reduced. Add sesame oil, Szechuan pepper and turn off the heat.
4. Toss the blanched vegetables and cooked noodles in the sauce until it’s thoroughly incorporated and transfer to a serving dish. Top with some chopped spring onions and cilantro.

Kimchi Bibim Guksu (Spicy cold noodles with kimchi)

Tags

bibim guksu, cold noodles, dinner, fast meals, gochujang, kimchi, kimchi bibim guksu, Korean, lunch, mains, Noodles, perilla, quick meals, sesame, sesame oil, shiso, spicy, spicy cold noodles

I’m a big fan of Korean dramas and variety shows (I’m sure I’ve mentioned this before). I blame it on those very shows that I’m getting fatter by the day. They make Korean food look so sooooo appetizing! These are one of the dishes that I saw on the telly sometime back. It sounded and looked good… cold kimchi noodles.

After a bit of research, I decided to try the recipe from Korean Bapsang (website below). Her stuff is what you’d call “daebak” (awesome). Her food photos and recipes seem pretty and easy to follow so I made the noodles a few months ago with the recipe. It was good! Totally would make this again. Cold, sour rounded by some sweetness, and a little spice. And kimchi always makes everything taste better.

http://www.koreanbapsang.com/2011/07/kimchi-bibim-guksu-spicy-cold-noodles.html#.Ug-0fhYqS0s

Speaking about spice, I ordered this dish today at a Korean restaurant. All I can say is that I must have downed a whole jug of iced water after a few bites. I’m a person that would sprinkle chilli flakes liberally all over my food and use chilli padi soy sauce as a favourite condiment so I don’t think my spice tolerance is that low. But I really couldn’t enjoy the noodles, it being so spicy! So if you’re not a fan of spicy food, you can adjust the level of gochujang to suit your preferences (this recipe isn’t that spicy in any case).

Secondly, on my recent trip to Japan, I frequented a korean restaurant in Takashimaya, Tokyo (I really liked it!) and made a discovery. In all my posts on Korean food so far I’ve been referring to shiso/Japanese perilla leaves as the Korean perilla leaf. When I tried the real Korean perilla leaf I was taken aback. I absolutely had no idea that they were so different! As wikipedia clarifies:

“The flavor is distinct from Japanese perilla, and the leaf appearance is different, as well – larger, rounder, flatter, with a less serrated edge, and often a violet coloring on the reverse side.”

Well that explains why the leaf was so large. So now, I’m on a mission to find Korean perilla leaves in Singapore ;p

Ingredients (2 pax); recipe from Korean Bapsang

• 8 – 10 ounces somyeon (somen) noodles
• 1 cup thinly sliced kimchi (fully fermented)
• 1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
• 1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon corn syrup (use honey or more sugar if unavailable)
• 1 tablespoon sugar
• 2 tablespoons rice or apple vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• Optional garnish:
• 4 perilla leaves, kkaennip, thinly sliced (my pictures show the Japanese perilla leaves/shiso leaves)
• (or cucumber or lettuce, thinly sliced)

Cooking instructions

Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes).

Prepare a bowl of iced water to dip the noodles into. The recipe in Korean Bapsang calls for cold water, however if it is not cold enough the noodles could get soggy quite easily. So just in case, just use iced water.

Drain the noodles quickly and shock in iced water to stop the cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Here’s the fun part! Throw your cold noodles into the sauce mixture and toss so that the sauce coats the noodles evenly. Try not to over-handle the noodles with utensils or you could get mashed noodles. Not yummy. Use your wrist to toss the noodles in the bowl and use chopsticks to further mix the noodles.

Dish into a serving bowl and top with (Korean) perilla leaves. I thought Japanese ones worked just as well.

Perfect dish for a hot day!

Mentaiko pasta

Tags

ikura, marinated cod roe, mentaiko, mentaiko cream pasta, mentaiko pasta, Pasta, seaweed

Yes, pasta again and this time, with mentaiko (marinated cod roe or pollock roe). By itself, the mentaiko is salty and sometimes spicy, which is why its normally eaten raw with rice (only if it’s sashimi quality) or used in cooking for flavor. It goes really well with fatty foods like cream and mayonnaise.

This dish is pretty simple and easy to prepare. Almost foolproof!

Ingredients (for 2 pax)

• 2 pieces of mentaiko (or 100gram mentaiko)
• Pasta of your choice (I used angel hair/quick cook spaghetti)
• 1 1/4 cup heavy cream
• 3 tbsp Japanese mayonnaise
• 8 cloves garlic, minced
• Seaweed strips for topping
• Ikura for garnishing (optional)
• 2 tbsp Parmesan cheese for use in the sauce
• 2 tbsp Parmesan cheese for sprinkling over pasta
• 2 birds eye chilli/chilli padi, sliced
• 2 eggs
• 3 tbsp rice wine vinegar
• 20g butter
• Handful of chopped chives for garnishing (optional)

Instructions 

• Cut the mentaiko sac

Use a spoon to scrape out all the contents into a small bowl. Remove the sac

• Remove sac from bowl

• Add 2-3 tbsp cream and mix into the mentaiko.

• The mentaiko cream mixture will make it much easier to combine into the pasta sauce later.

• Melt the butter in a saucepan over medium heat and add the minced garlic and sliced chilli padi
• Add in the rest of the cream once the garlic is golden and before the butter starts to brown. Simmer for a couple of minutes.

• Add in the mentaiko cream mixture and cheese

• Stir in thoroughly

• Add in the mayonnaise (this below picture is from a previous mentaiko pasta attempt) and stir to incorporate. Turn off the heat

• Cook the pasta 
• Meanwhile, prepare a pot of almost boiling water to poach your eggs and add the vinegar to the pot.
• And as I’m no expert in poaching eggs, here’s a website that shows you how to poach eggs 😉
• http://www.simplyrecipes.com/recipes/easy_poached_eggs/

• Drain the cooked pasta and immediately add it to the sauce. Toss over medium heat to combine before removing the pan from the fire.

• Dish out the pasta. As you can see, this amount could probably feed 3 but I was greedy ;(
• Make a little well in the centre, you’ll drop your poached egg into here later.

• Add the egg into the centre of the pasta and garnish with seaweed, chopped chives, cheese and ikura

And its done! Its a very rich dish so the tanginess from the japanese mayo and the spice from the chilli helps to dispel that sense of “jelakness”.

Uni cream pasta (Sea Urchin)

Tags

angel hair, butter, chives, cream, cream pasta, dinner, fusion, ikura, lunch, mains, Noodles, parmesan cheese, Pasta, prawns, salmon roe, sea urchin, shrimp, sinful, uni, uni cream pasta, uni pasta

Sea urchin roe is one of my favourite sashimi! So rich and creamy and briny <3. I tried  sea urchin pasta for the first time in Japan a few years back and it was amazing as well. And of course I had to try to make it myself, but I always feel heartsick at the thought of throwing all the expensive uni into pasta when I can just have it as sashimi and savour every single bit of it. That’s why on my first attempt at uni pasta, I just used a few bits (see the following 3 pictures).

I probably used a quarter of the package of uni. The box of uni in itself is already really small, so the uni flavour in the pasta wasn’t as prominent as I would have liked it. But the pictures were way better as I took them during the daytime, whereas my 2nd attempt photos were dependent on dim lighting =(.

Pleased to say that on the 2nd attempt, the pasta came out creamier and more luscious! I sacrificed the whole box this time… just for myself *guilt*. I also omitted the seaweed as it got in the way of the flavour of the pasta. It goes better with mentaiko pasta I think.

The recipe was adapted from http://www.eataduckimust.com/uni-pasta

Ingredients (For 1 greedy person)

• 1/2 cup thickened cream (the original recipe calls for 1 cup cream per person, you could just adjust accordingly. I’m just trying to make myself feel less guilty)
• 3 prawns shelled and deveined with tails on (Reserve the prawn shells and heads)
• 20g butter
• 1 package uni (sea urchin)
• 1 chilli padi, sliced
• 2 cloves garlic minced
• 1 egg yolk
• chives for garnishing
• handful of parmesan cheese
• Angel hair/instant cook spaghetti or other pasta noodle of your choice
• Ikura (as much as you like)

• Melt the butter over low heat and add the prawn heads/shells in. Crush the prawn heads so that all the flavour comes out into the butter. Take the pan off the heat so that the butter doesn’t brown and continue crushing the shells.

• Pour the butter and shells into a sieve and squeeze out all the juices/butter into another pan (you’ll use this pan to make the cream sauce)

• Meanwhile, sear the prawns and set aside

• Throw in the chilli padi and the minced garlic into the pan with the prawn head butter and fry until the garlic turns golden. If you like, you can also add a little more butter.
• Add in the cream and bring to a simmer before switching it off. Don’t boil the cream.
• When the cream has cooled a little, pour into a blender. Your cream shouldn’t be hot as this would cook the uni and scramble the egg later. The uni needs to be soft, raw and creamy while the egg yolk needs to be silky.
• Save a few pieces of the uni for garnishing, and add the rest to the cream.

• Blend the uni and cream (just need to give it a few pulses) and pour the mixture back into the pan.
• Add the beaten egg yolk and stir it in.

• Add a tablespoon or so of parmesan cheese into the cream and heat the mixture up again (I’m guestimating here, adapt to your own tastes ;p) . Taste it and season with some salt. (I didn’t put pepper as I thought it might overpower the uni)
• Add in the freshly cooked pasta and mix it into the sauce. If you have strong wrists, toss the lot to combine.

• Dish out the pasta onto a serving plate, top with the prawns, raw uni, some chives, a bit more cheese and as much ikura as you like~

So silky and creamy and decadent 😉

Now that I’ve seen the amount of sea urchin, prawn head brains and cream that went into the dish, my heart is starting to palpitate at the sheer amount of cholesterol that went into this meal ;(

To the gym!

Bolognese Pasta

Tags

basil leaves, bolognese, italian, mains, mince, Pasta, red sauce, sauce, shell pasta, sun-dried tomatoes, tomatoes, vermouth, western

Everyone loves pasta. There’s something comforting about all those carbs slippery in a creamy or a hearty red sauce. Another university favourite, where at the bare minimum we just cook the noodles and throw in ready to eat sauces. Ah the simple life.

I guess as we’ve grown up, our tastebuds will naturally progress so that we’d need something either more healthy/wholesome and more complex. (To be honest I’m still very happy with the noodles and sauce out of a can but that’s just me being lazy).

This is my version of bolognese, I’ve been using this recipe for many years but it could be better. This version is sourish and slightly spicy just because I like it that way! Will update as and when I try out new bolognese recipes 🙂

Ingredients (8 pax)

1kg minced meat (I use pork, but most people would use beef)

1 large green onion roughly chopped

1 can tomato puree (or 1 tube if you can’t find the canned version)

8 cloves of garlic or more if you like it garlicky, minced

1 bottle of dolmio red sauce (sometimes I use a can of tomato chunks instead)

1/2 cup of chopped fresh basil leaves

1/2 tbsp Worcestershire sauce

3 tbsps dried oregano

50 gram salted butter

Salt and Pepper for seasoning

Optional: 1/2 cup grated parmesan cheese and more for serving

Optional: 3 birds eye chillies, sliced

Optional: 1/2 cup dry Vermouth

Optional: 6-8 sun-dried tomatoes, sliced

Optional: Pureed carrots or sugar to offset the sourness from the tomatoes

Instructions

1. Melt the butter in a large wok. Fry the onions first and just when it turns slightly translucent, throw in the minced garlic and fry until the garlic is golden in color. If you opt to use the pureed carrots, add it now and cook til soft.

2. Season the minced meat with salt and pepper beforehand. Add the mince into the wok, breaking the mince into small pieces as it browns.

3. When the meat is browned, pour in the dolmio sauce/canned tomatoes, the vermouth, sundried tomatoes, oregano and birds eye chillies. Stir to incorporate and let it simmer.

4. Add Worcestershire sauce and stir. Let the sauce simmer until the consistency is chunky and there’s no excess water. The sauce should be thick and chunky but not so dry such that it sticks to the wok.

5. Stir in the parmesan cheese and basil leaves.

I love to eat this with shell pasta. It holds the sauce so well!

Shredded Chicken and Mushroom Hor Fan

Tags

Chinese, healthy, Home Cooking, Noodles, South East Asian

Shredded Chicken and Mushroom Hor Fan

This was one of my favourite dishes back in secondary school when I was studying in Queensway (Singapore, not KL where I wouldn’t have so much freedom to buy food like this 🙂 ). I’d walk over to the hawker center across the road and buy a packet of chicken hor fan in dark sauce with plenty of green chillis and the special chilli sauce they had at the store. Then I’d bring it home and eat it comfortably in my air conditioned room. Bliss~

It’s been a while since I had it, since I don’t know where the Hor Fan uncle has moved to now. So I looked up recipes for chicken Hor Fan online and I must say there weren’t very many recipes on chicken hor fan. Mostly Ipoh Hor Fan. I did manage to find one that I adapted and used. The ingredients are pretty simple and doesn’t need a lot of work to make. I’m only lacking the special chilli sauce from Uncle’s stall =( I can’t remember what it tastes like anymore, only that it was very good.

500g of kuay teow

Ingredients (for 1 pax)

1. 1 Chicken breast (or half if you’re not a big eater)
2. 250 gm fresh or packaged Kuay teow/hor fan/flat rice noodles (the thinner ones are preferable)
3. A couple stalks of chye sim washed and chopped into two equal lengths

For the sauce

1. 1 dried Chinese mushroom (I used Japanese mushroom since I didn’t have the Chinese type), soaked in hot water until soft and slice. Remove the stem
2. 1 cup chicken stock
3. 1 tsp light soy sauce
4. 1 tsp dark soy sauce
5. 1 tsp oyster sauce
6. 2 tsp corn flour
7. 1/2 tsp sesame oil
8. Pinch of salt
9. 1 tsp sugar

Cooking Instructions

1. Prepare the Kuay teow according to the packet instructions. For the packet that I used, I slid the semi fresh noodles into some hot water (put some salt into the water to flavour the noodles) and let it soften a little before separating the noodles with chopsticks. Shouldn’t take more than 5 minutes, otherwise you’d have soggy mush on your hands. Drain water and arrange kuay teow in the serving plate. Just so you know, the picture below shows 500g of cooked kuay teow … you need half of this for one serving.

2. Season the chicken with salt and pepper and boil it. Once it is cooked, shred the chicken and top the kuay teow with the chicken pieces.

3. Blanche the vegetables in boiling water for about 1 minute, stems first as they take longer to cook. Don’t overcook them as you’d want to keep the vegetables crunchy.

4. Combine all the sauce ingredients, bring to a boil then simmer until the sauce thickens. Taste as you go along and adjust to your liking. The sauce should have a heavy enough taste to flavour the noodles.

Pardon the random bits of corn floating around, I had used some corn and carrot chicken broth as the base.

5. Once the sauce has thickened, pour over the chicken and noodles.

Serve with a spicy sauce and garlic oil. It was good, but one of these days I will try to create a chilli sauce to go with this dish. Perhaps something spicy, sour and sweet would be nice I think. 

Linguine in creamy mushroom sauce

Tags

italian, mains, Noodles, Pasta, western

– Linguine in mushroom cream base topped with earthy parsley 

Pasta is a pretty convenient food. A staple of many a student, you’ll find spaghetti packets in almost every student’s kitchen cabinet. Let’s just say I ate a ton of pasta when I was studying abroad in the UK. It was easy enough to make. At the bare minimum we would get instant Dolmio sauce, the type you can pour directly from the plastic container right onto some freshly cooked pasta. Survival skills at its best =)

And you can never get sick of it, there are so many ways to prepare pasta. A red sauce, cream sauce, pesto, aglio olio, salads and even strange bases you’d never have thought of such as tom yum pasta, which used to be one of my favorites.

I’ve included here one of the recipes that I make when I’m feeling slightly decadent and craving for the comfort of cream and carbs. The swiss mushrooms coupled with butter, cream, cheese and the earthiness of the English parsley just makes an incredibly heady combination in my mouth. There is a some heat coming from the chilli padi in the background to just cut through the richness (or jelakness as Malaysians call it) of the dish.

The ingredients for cream sauce, mushroom pasta: Linguine, Double or thickened cream, Mushrooms, Garlic, Butter, English Parsley, Black pepper and Salt

Ingredients (Serves 1 pax)

1. 100g dried Linguine (adjust according to how hungry you are)
2. 20g – 30g butter (if you’re using the smaller packs of butter for individuals, those are normally 10g each)
3. 3 cloves garlic diced
4. 5 swiss mushrooms sliced or white mushrooms if you can’t find the former.
5. 1 chilli padi
6. 1/2 cup of thickened cream or you can go by gut feel as to how much you need to properly coat the noodles
7. 1 tbsp Parmesan cheese and more to top if you wish
8. 1-2 tbsps of chopped English parsley
9. Black pepper

Cooking Instructions

1. Cook the dried linguine in salted water until your desired level of firmness. Some like it al dente, I prefer it a little more cooked than al dente. Drain and set aside.
2. Melt half of the butter in a sauce pan, add garlic and fry until golden but not brown. By this time the mixture should be fragrant.
3. Add mushrooms and continue frying. Add the rest of the butter and continue frying. The mushrooms may release some liquid, you should continue to fry it until the liquid has dissolved.
4. Add the cream and chilli padi to the pan and season with salt pepper. Add the parmesan cheese. As parmesan cheese is generally salty, check the sauce to ensure the salt level.
5. Add the drained pasta to the pan and toss for about a minute to incorporate the cream sauce and the pasta.
6. Transfer the pasta to a serving plate, scatter more cheese if you desire and the gorgeous parsley on top. Eat in front of the telly =D

Mushrooms cooking in the butter cream base

Chicken Udon Noodle Soup

Tags

Chinese, healthy, Home Cooking, Noodles, One bowl meal, Soup

Chicken Soup made with whole chicken and spare ribs

This is one of the easiest dishes that you can prepare beforehand. It is basically just udon noodles and chicken soup. You can even cook a big pot of chicken soup and freeze it. If you ever feel a little peckish or in need of a hot bowl of noodles and soup, just pop some frozen soup into a saucepan and heat it up before adding to the noodles. Of course you can reach for your favourite instant noodles like Indomie, tomyum, instant ramen and the like. However if you are like me and have outgrown your fair share of instant noodles having OD-ed on them in college/university, you would come to appreciate the healthy, non-MSG broth. Just as with instant noodles, you can add whatever toppings you desire. My usual toppings tend to be fishballs and vegetables.

Ingredients

Soup (for 7-8 pax)

1. 1 Whole chicken
2. 3-4 Spare ribs chunks
3. 4-5 Cloves of peeled Garlic, smushed
4. Optional: 2 Medium Carrots, 1 Large Onion and some fresh Corn
5. 2-3 tbsp Soy sauce or to taste
6. 1/2 tbsp White pepper

Noodles

1. Udon noodles (You can buy these from supermarkets in packets)

Toppings/Condiments

1. 4 Fish balls per bowl
2. Vegetables, you could use spinach, pak choy, whatever you like
3. 2-3 Chilli padi pieces per person, sliced
4. Soy Sauce

Cooking Instructions

1. Rinse the chicken in running water and get rid of any remaining feathers. Clean out the cavity of the chicken and rinse with running water as well. 
2. Next, remove excess fat and skin of the chicken. You do not want all the extra chicken grease floating about on the surface of the soup. I like to remove the head of the chicken (I feel guilty and sick everytime I fish out the chicken head from the soup so I just remove it at the start) as well as the tail of the chicken as I find the smell/taste too strong. Kind of like… chicken bum =(
3. Lower the chicken and spare ribs into boiling hot water for about 5 minutes to get rid of the extra blood and fat. Throw out this water after 5 minutes and replenish the pot with fresh hot water. Make sure you have enough water to cover the whole chicken and have about 2 inches of water above the chicken.
4. At this point you can add the garlic. If you prefer your broth to be a little sweeter, throw in some chunks of carrot, onions and fresh corn. You may add sliced ginger as well if you like.
5. As the water boils, skim off the scum and fat from the surface of the soup. You can recognize it by the dirty looking froth that emerges after several minutes of cooking the soup. These would consist of fat and blood and if not removed, will cloud the soup. Continuously skimming off the scum as you cook will give you a clear, appetizing broth.
6. Keep the pot on medium-high heat for about 40 minutes, then turn off the gas and let it stand for another hour. Season with white pepper and light soy sauce.
7. Prepare the udon according to the packet instructions, make sure you do not cook the udon in the chicken broth itself as it imparts its flavour into the soup. Not yummy at all. Also ensure that udon is still chewy, don’t overcook it as it gets mushy.
8. Drain the water from your noodles and place in serving bowl.
9. Cook your fishballs and vegetables in the soup.
10. Ladle your soup, fishballs, vegetables and some chicken meat into the serving bowl over the noodles.
11. Serve with cut chilli padi and soy sauce.

Udon noodles and the vegetable of your choice

Udon soup in Chicken broth served with cut chilli padi and soy sauce