Kuetiau Thng (Penang Flat Rice Noodle Soup)

Steps

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1. 1
   Rinse and dry half a cup of dry-fried anchovies. Toast them in a wok over medium heat without oil, stirring constantly, until golden and fragrant. Set aside.
   ▶ ≈1:34
2. 2
   Use a heavy-bottomed pot and add about 2 liters of water. Bash 2 inches of cleaned ginger and add to the pot. Cut spring onion stalks in half and add them as well.
   ▶ ≈1:58
3. 3
   Add half a chicken and the fried anchovies. Cover the pot and simmer over medium heat.
   ▶ ≈2:42
4. 4
   As the broth comes to a boil, white foam will rise to the surface. Skim it off with a spoon to keep the broth clear.
   ▶ ≈3:06
5. 5
   Once the chicken is cooked through (about 20 minutes), shred the meat and discard the skin. Return the bones to the broth to continue simmering for extra flavor.
   ▶ ≈4:20
6. 6
   Peel and wash one-quarter of a jicama, cut it into thick chunks, and add to the broth.
   ▶ ≈3:18
7. 7
   Add a small piece of rock sugar, one chicken stock cube, half a tablespoon of white pepper powder, and salt to taste. Stir gently until well combined.
   ▶ ≈3:38
8. 8
   Slice the fish cake thinly and add it along with the fish balls to the broth, allowing them to cook through.
   ▶ ≈4:44
9. 9
   Prepare 20 garlic cloves (ensure they are completely dry) and pulse them in a food processor until minced but still with some texture. Heat 1 cup of cooking oil in a wok and add the minced garlic. Fry over medium heat, stirring constantly.
   ▶ ≈5:13
10. 10
    Continue stirring patiently for about 15–20 minutes until the garlic turns golden brown and becomes crispy. Turn off the heat as soon as it reaches a deep golden color.
    ▶ ≈5:39
11. 11
    After turning off the heat, continue stirring gently to cool the oil and prevent burning. Once cooled, strain the fried garlic and garlic oil through a fine sieve, keeping the oil aside for serving.
    ▶ ≈6:00
12. 12
    For the red chili sambal: Soak 10 dried chilies until soft, deseed them, then blend with 4 shallots and 3 garlic cloves until very smooth.
    ▶ ≈6:24
13. 13
    Heat oil and fry the blended mixture until fragrant and the oil separates. Stir continuously until it develops a lightly charred aroma.
    ▶ ≈6:48
14. 14
    Season with a pinch of salt and a little sugar, then add 1 ladle of chili sauce. If too thick, thin with a little water. Taste and adjust the heat and flavor to your preference.
    ▶ ≈7:06
15. 15
    For the soy chili sambal: If making homemade fried shallots, slice shallots, mix with a pinch of salt and a bit of rice flour, then fry in hot oil until crispy.
    ▶ ≈7:42
16. 16
    Blend half a cup of fried shallots, 10 bird's eye chilies, and sweet soy sauce to taste (about 3–4 tablespoons) until you reach a coarse, textured sambal consistency.
    ▶ ≈8:14
17. 17
    Prepare the garnishes: wash and cut mustard greens; blanch the flat rice noodles briefly in hot water and drain.
    ▶ ≈8:38
18. 18
    Blanch the mustard greens briefly in the hot broth until tender but still slightly crisp, then remove and set aside.
    ▶ ≈8:44
19. 19
    To serve: Place the flat rice noodles in a bowl, pour in the hot broth and add the jicama chunks. Arrange the fish cake, fish balls, blanched mustard greens, and shredded chicken around the noodles.
    ▶ ≈9:16
20. 20
    Top with one tablespoon of crispy fried garlic and drizzle with garlic oil. Add red sambal and soy chili sambal to taste. Garnish with coriander leaves, spring onions, and bean sprouts for crunch.
    ▶ ≈9:35