Guay Tiaw
noodle soup with chicken and pork meat

250 gr mihun/bihun
3000 ml water
1 chicken
2 ribs
3 tbsp kecap asin (light soy sauce)
3 tbsp nam pla (fish sauce)
2 tbsp palmsugar
2 tbsp salt
9 cloves garlic
1 tbsp vinegar
2 black peppercorns
2 coriander roots
5 cm rettich/daikon

9 red rawits (small chilies)
50 gr peanuts, shredded
5 tbsp bawang goreng (fried onions)
100 gr beansprouts
125 gr tahu/tofu

Heat in a pan the water. Pound or grind the garlic, the coriander and the peppercorns into a paste and add it to the water. Add the nam pla, the kecap, the palmsugar, the salt and the vinegar. Cut the rettich into small strips and add these. Add the chicken and the ribs and let it simmer slowly for 1 hour. Remove the chicken and the ribs and remove the meat. Set it aside.

Cut the tahu into cubs. Heat in a wok the oil and fry the tahu golden brown. Cut the rawits into small strips. Cut the paksoy into 4cm long slices. Heat in a pan the water and cook the mihun for 1 minute and let it drain. Blanch the beansprouts and the paksoy very short.

Divide over the soupbowls the mihun, the meat, the paksoy and the beansprouts. Pour the soup on top and garnish it with the rawits, the peanuts and the fried onions

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