Pegz8 Recipes Site

Ingredients:
600g Mee Tai Mak aka rice noodles (in Chinese: 米太目)
8 quill eggs, hard boiled
8 pieces of store-bought fish paste wanton
4 chili fish cakes (white flat type fish cake with cut red chili in it), sliced
250 gram of minced meat, seasoned with 1 tablespoon of light soy sauce,
1 teaspoon of chicken granule
½ teaspoon of sugar followed by 1 tablespoon of corn starch, for at least 20 minutes

For soup base:
1 large pig’s bone
2 cloves of garlic, coarsely chopped
1 thick slice of ginger, about thumb size
1 cube of chicken stock essence
1 teaspoon of Thai fish sauce
½ teaspoon of salt
Pinch of grounded white pepper
1 teaspoon of cooking oil
1 pot of water, 50% filled (about 1500ml
1 separate pot of water to blanch mee tai muk

Directions:
1) Heat large stock pot with oil over high fire. Add in garlics and ginger. Stir-fry till fragrant, and pour in water while it sizzles. Bring pot of water to a boil.

2) When boiled, reduce heat to medium fire. Add pig’s bone and dissolve stock cube in the simmering water. Reduce heat to low fire and let it continue to simmer for 30 minutes, with lid slightly tilted on the pot.

3) Remove lid, remove the pig’s bone from the soup. Lightly loosen the marinated minced pork before adding into the pot. Then, add in fish wanton, fish cake and quill eggs. Drizzle fish sauce, add in salt and pepper. Gently stir to combine well. Simmer further till all ingredients are cooked, for about 6 – 8 minutes.

4) In the meantime, bring separate pot of water to a boil. Blanch mee tai muk in the boiling water for 5 minutes. Heat off. Drain and divide into bowls.

5) When soup is cooked. Heat off and ladle soup with ingredients into each bowl. Serve hot