Ingredients:
Half packets of Bee Hoon
1 packet beansprouts
A bunch of Kangkong (Water Spinach)
A strip of pork tenderloin
12 fresh large prawns
2 pieces fish cake (sliced thinly) -optional
2 Tablespoons of cooking oil
Soup Stock:
4 bowls of water
Pork Bones
A lump of rock sugar
1 teaspoon of coarse sugar
2 teaspoons of sea salt
1 tablespoon of Superior Light Soy Sauce
2 tablespoons of Superior Dark Soy Sauce
2 teaspoon of grounded white pepper
Garnishes:
20 shallots sliced and fried till brown
Method:
Remove beansprout roots, wash and drain or get a small packet of ready done beansprouts.
Cut kangkong (water spinach) into pieces and wash thoroughly.
Heat wok with oil and fry whole prawns with a little coarse salt and water till they turn pink.
Remove and shell reserving the prawn heads.
Bring 4 bowls of water to the boil and add the strip of pork tenderloin.
Simmer, covered, for half an hour until the pork is tender.
Remove and cut the pork tenderloin into serving pieces and sliced thinly.
Add prawn heads and simmer for 10 minutes more.
Remove prawn heads and discard.
Add rock and white sugar, salt, soya sauce, pepper and simmer for 10 minutes.
Remove from heat while you prepare the main ingredients.
Scald bee hoon, beansprouts and kangkong (water spinach) as much as one person wants and place in individual bowls. You should not scald more than one and half minutes or the bee hoon will be mushy.
Reheat soup and top each bowl.
Garnish with thinly sliced pork loin and prawn slices.
Garnish with deep fried shallots and serve.
Instead of bee hoon, you can use kway teow, or noodles.