Chicken Kueh Teow Theng (Soup) Recipe –Simple and Light food on a Hot Day!

There is a stall in Kepong Baru wet market that sells Ipoh Kueh Teow (flat rice noodles), lou si fan (short rice noodles) and also Ipoh taugeh (Bean sprout). Kueh Teow soup is my wife’s favourite, so we would buy ingredients from this stall almost every week. It has been more that 3 weeks now that we last cooked kueh teow soup and I am sure that my wife would want to cook it this weekend! LOL! Although it seems like there are lots of preparation required to cook kueh teow soup, the process would be made easy if you do it systematically. I used chicken bones to make the soup instead of the usual pork bones. Many Penang hawkers actually use duck in the soup to make it tastier! Nothing beats a nice hot bowl of kueh teow theng (soup, cheng tong) for lunch!

Main Ingredients
Kueh Teow, 500 gms, blanched with hot water
Taugeh, (Bean sprout), blanched with hot water

Garnish,
Garlic, 1 bulb, chopped finely and fried until golden brown
Sawi (vegetable), 1 bunch, scalded with hot water
Fish Cake, 2 pcs, cook using the soup and cut into slices
Fish Ball, 20 pcs, cook using the soup and cut into slices
Chilly paste, 5 table spoons, slow fried with oil until fragrant

Soup
Chicken Bones, (use reasonable amount to enrich the soup)
Soya sauce, 2 table spoons
Salt to taste

Put water in pot and bring to a boil. Put in the chicken bones and let it boil using slow heat for around 1 hour. Add salt to taste. To serve, put some kueh teow in a bowl. Arrange the fish ball, fish cake, taugeh and sawi on the kueh teow. Pour some soup in to the bowl a little bit over the kueh teow level. Put some fried garlic on top of the kueh teow. I like mine with lots of chilly paste added!

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