Some of the ingredients commonly used:
Pork belly
Small intestines, washed
Big intestines
Tau pok
Fish cake
Hard boiled egg
(I marinated the pork belly and intestines in a bit of Mei Kwei Lu, which is a rose alcohol. You won't have to do that for the non pork ingredients)
Sauce for the ingredients:
3 tablespoons oyster sauce
3 teaspoons dark soy sauce (the thick syrupy one)
1-2 teaspoon sesame oil
5 tablespoons normal soy sauce
5 teaspoons sugar
5 tablespoons normal soy sauce
5 teaspoons sugar
Few dashes Maggi seasoning
1/4 teaspoon Chinese Five spice powder
1 star anise
3-5 cloves
1 centimeter bit of cinnamon stick
4-5 garlic cloves, lightly smashed
3-4 slices ginger, lightly smashed
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1/4 teaspoon Chinese Five spice powder
1 star anise
3-5 cloves
1 centimeter bit of cinnamon stick
4-5 garlic cloves, lightly smashed
3-4 slices ginger, lightly smashed
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 cup of water
For the soup:
2 pork bones
1 onion
4 cloves garlic
black peppercorns
Fresh flat white noodles
1) If using pork belly and intestines, wash the intestines first and marinade all in a bit of Mei kwei lu.
2) Combine all ingredients for the sauce and add to the slow cooker.
3) For pork belly and intestines, add it all together with the sauce in the slow cooker. Cook on high for 2 - 3 hours.
4) While that is cooking, make the soup stock. Throw in the pork bones, onion, garlic and peppercorns into a pot. Add enough water to cover.
5) Bring to a boil and remove scum. Turn down the fire, cover and continue boiling for as long as you can (2-3 hours) - just as the pork belly and intestines are ready.
6) When the pork belly and intestines are tender, add in the other ingredients such as tau pok, fish cake and hard boiled egg. Cook for another 15 - 20 minutes.
7) Strain the stock and add some salt. Then add about 1/2 cup of the sauce into the soup base. Keep it hot.
8) Remove all the ingredients from the slow cooker and start chopping into bite sized pieces. Serve onto a plate and spoon the sauce over.
9) Put some rice noodles into a bowl and spoon over the hot soup.
10) Garnish with coriander, spring onions and fried shallots.
11) Serve with chili sauce. As this is the lazy way, forget about doing it yourself. The chili sauce with garlic and ginger is just as good as home made!
For the soup:
2 pork bones
1 onion
4 cloves garlic
black peppercorns
Fresh flat white noodles
1) If using pork belly and intestines, wash the intestines first and marinade all in a bit of Mei kwei lu.
2) Combine all ingredients for the sauce and add to the slow cooker.
3) For pork belly and intestines, add it all together with the sauce in the slow cooker. Cook on high for 2 - 3 hours.
4) While that is cooking, make the soup stock. Throw in the pork bones, onion, garlic and peppercorns into a pot. Add enough water to cover.
5) Bring to a boil and remove scum. Turn down the fire, cover and continue boiling for as long as you can (2-3 hours) - just as the pork belly and intestines are ready.
6) When the pork belly and intestines are tender, add in the other ingredients such as tau pok, fish cake and hard boiled egg. Cook for another 15 - 20 minutes.
7) Strain the stock and add some salt. Then add about 1/2 cup of the sauce into the soup base. Keep it hot.
8) Remove all the ingredients from the slow cooker and start chopping into bite sized pieces. Serve onto a plate and spoon the sauce over.
9) Put some rice noodles into a bowl and spoon over the hot soup.
10) Garnish with coriander, spring onions and fried shallots.
11) Serve with chili sauce. As this is the lazy way, forget about doing it yourself. The chili sauce with garlic and ginger is just as good as home made!
