The broth preparation is the most important factor to consider when preparing a tasty bowl of beef kway teow soup.
Half kilo thick Kway Teow (flat rice noodles)
A large piece of juicy fresh short rib beef
Few pieces of beef bones
Spices for Broth Preparation
2 pieces Orange Peels
2 Cinnamon Sticks
2 tablespoons Szechuan Peppercorns
2 pieces Star Anise
1.1/2 tablespoon grounded Cumin Seed
1 piece herbal sachet for storing the spices
1 medium sweet onion (sliced)
3 inches leek (diced)
1 tablespoon Fish Sauce
Sea salt to taste
1 tablespoon raw sugar
1 tablespoon Superior Light Soy Sauce
Sprigs of mint leaves
One large fresh red chilli as garnish
Add the beef bones into a pot and cover cold water.
Place the pot over high heat and bring to a boil.
Parboil the beef bones for about 5 minutes.
By using this method, the scums will be released.
Add sea salt, fish sauce and raw sugar to taste
Discard the water and drain beef bones.
Seasoned the beef short ribs with one tablespoon superior dark soy sauce, one tablespoon oyster sauce and a teaspoon of corn flour. Leave to marinade for about 15 minutes.
Now add the bones back the pot and cover the pot with three quarter filled of clean water.
Add the spice sachet, sliced sweet onions and Chinese chives into the pot and bring to a boil.
After a few minutes, add seasoning such as sea salt, raw sugar and light soy sauce.
Depending on the amount of beef broth used, you may need to taste and add additional seasoning to your own likeness.
Leave the broth to boil over medium low heat for about one and half hour.
Thereafter add the marinated beef short ribs into the broth and cook for about 30 to 40 minutes until the beef is tender.
Rinse flat rice noodles (Kway Teow) with hot water, add to colander and quick rinse over tap water.
Assemble them into soup bowls.
Slice the cooked beef short ribs and place the beef on top of the Kway Teow (flat rice noodles).
Drain the beef broth over a metal colander to separate the boiled ingredients.
Add the hot beef broth into the bowl of Kway Teow and sliced beef.
Garnished with fresh sliced red chillies and some mint leaves for added flavour.
The preparation of a good flavourful beef broth is very important for this dish.
Would you like to dish up a plate of yummy “Char Kway Teow”.
For details, click here for recipe: