I. Soup Base
Ingredients
- 1 kg yellow pike-conger Fish
- 2 pieces of ginger (1.5 inches for each)
- 3 tablespoons shrimp paste
- 15 garlic cloves
- 3/4 tablespoon black pepper
- 2.5 inches of galangal
- Salt and chicken stock to taste.
How to do
- Boil fish with ginger (1 piece) till it is cooked.
- Debone the fish and squeeze out the water by mashing.
- Take only water and set aside fish (it will be used for fish garnish)
- Strain the liquid in which fish has been boiled.
- Add shrimp paste into liquid and boil until it smells good.
- After that, cool until solids settle.
- Then, Take only the clear liquid.
- Add some more water as you desired into the clear liquid.
- Add blended of ginger, garlic cloves and pepper.
- Add roughly pounded galangal.
- Bring a boil
- Add Salt and chicken stock to taste
II. Thin Rice Noodle
Ingredient
- 1 kg thin rice noodle
How to do?
- Soak noodle in water for 15 min
- After that, boil it until it is soften.
- Drain water and cool it with a splash of cold water.
- Set aside for soup
III. Side Dishes
1. 1 onion (sliced)
a. Fried or fresh onion slices
2. 1 lime (sliced) or tamarind juice
3. A cup of coriander leaves
4. Fish garnish
a. Add ½ teaspoon oil and ½ teaspoon turmeric powder into a fish that was set aside.
b. Cook over low heat and stir until grainy.
5. 10 green chillies or 10 red dry chillies
a. Blend the chillies
b. For green chillies, cook them with fish
c. For red dried chillies, sauté them.
6. Roasted pork fat (optional)
7. Sliced fish cake (optional)
8. Crispy pea fritter (optional)
How to serve?
1. Place noodle into a bowl
2. Pour soup base.
3. Add onion, coriander leave, chillies
4. Add sliced fish cake or roasted pork fat or fritter (If you wish)
5. Adjust the taste with lime or tamarind juice and salt.
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