Say My Kitchen: Pork Ribs and Big Prawns Noodle in Soup 排骨大虾面

I normally do not like fresh yellow noodles. I would replace yellow noodles with white rice noodles or vermicelli in most dishes....but I simply cannot resist yellow noodles in 虾面, especially in the Pork Ribs and Big Prawns Noodle in Soup 排骨大虾面 and Hokkien Fried Mee 福建炒虾面.

Comparing to many other home-cooked dishes, preparing and cooking Pork Ribs and Big Prawns Noodle in Soup 排骨大虾面 is not exactly an easy walk in the park. This popular local street food dish requires much more ingredients, much longer and complex processes. However, nothing is too difficult when it comes to whipping up something that we crave....so much so that we do not mind spending a Sunday afternoon to replicate it.

To me, a bowl of good Pork Ribs and Big Prawns Noodle in Soup 排骨大虾面 needs to meet few main criteria :

fresh ingredients (that would not go bland after 2 hours of simmering).

rich broth infused with fragrance and tastes from quality pork bones, ribs, prawn heads, shells, plus various spices and seasonings. It is important to strike a balance so that the natural sweetness of the fresh ingredients would not be overwhelmed by spices and seasonings.

Watch Video Here :

Ingredients (enough for 4 pax) :

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400 gm prawn heads and shells
12 pcs large sized prawns
250 gm pork bones
400 gm prime pork ribs
1 pc rectangular fried fish cake (thinly sliced)
100 gm bean sprouts
1 bunch of changing or any greens that you may prefer
500 gm fresh yellow noodles

Soup seasonings and aromatic ingredients :

3 tbsp dried shrimps (soak till softened)
1 cup anchovies/ikan bilis
3 slices ginger
5 cloves of garlic (finely chopped)
2 pcs star anise
12 pcs cloves
2 tbsp white peppercorns
2 tbsp brown sugar
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1/2 grounded white pepper
2 litre water
cooking oil

Condiment :

crispy sambal shrimps

(tsp = teaspoon; tbsp = tablespoon)

Tip : Boil soup with pork bones first. Add prime ribs only 30 minutes before serve to retain the texture and taste of the ribs.

Method :

Boil water and blanch pork bones and prime ribs for 3 to 5 minutes to remove scum. Briefly wash pork bones and prime ribs in running water after blanch. Set aside.

Heat cooking oil in soup pot.

Toss in ginger, garlic, soaked dried shrimps, anchovies/ikan bilis, prawn heads and shells. Toss to sauté for 1-2 minutes till prawn heads turn red/pink.

Add 2 litres water to soup pot.

Add star anise and cloves.

Add white peppercorns.

Add brown sugar.

Fold in seasoning mixture (combine 1 tbsp light soy sauce, 1 tbsp fish sauce, 1 tsp dark soy sauce).

Stir all ingredients in soup pot.

Fold in blanched pork bones (without prime ribs).

Cover lid. Turn to medium-low heat and simmer for 1.5 hour.

Fold in prime pork ribs 30 minutes before serve. Simmer for another 30 minutes.

Add raw big prawns and blanch for 2 to 3 minutes just before serve.

Fold in sliced fish cakes and blanch for 2 minutes.

Remove sliced fish cake from soup pot. Set aside.

Remove big prawns from soup pot. Set aside.

In a separate pot of boiling water, blanch green vegetables. Remove and set aside after 1 to 2 minutes.

Fold in fresh yellow noodles into boiling water. Blanch noodles for 1 to 2 minutes.

Scoop blanched noodles onto serving bowls. Set aside.

Toss in bean sprouts into boiling water.

Remove blanched bean sprouts from pot after 30 seconds. Set aside.

Skim top layer of broth to remove more scum. Stir broth evenly before serve.

Assemble big prawns, prime pork ribs, sliced fish cakes, blanched bean sprouts with noodle and soup. Top with a tsp of crispy sambal shrimps or chili powder.