Let be creative and explore the combination of drumsticks stock with prawn heads stock from my previously made Fish and minced pork congee (porridge). If you never try you will never know the deliciousness of the combination the flavour for the soup.
I remembered grandma’s koay teow thing used to have these combination. My mom said it’s call Kai see hor fun. I am not doing what my grandma and mom does. I have added bee hoon, prawns, pork and fish balls, fish cakes, cabbage and buk choy. Yes, I added prawns as it’s on sale and needed the head to make soup more flavoured.
This time I remember never to leave bee hoon too long in my soup and added more soup. Also, using up my last bit of XO chili sauce from my friend. No more as he is not making them anymore. The flavour of the soup is indeed delicious hearty satisfied my soul and stomach. Let’s cook!!!
2 packets of koay teow
3 blocks of bee hoon, soaked in hot boiling water
10-12 cabbage leaves, cut to bite size
4 bunches buk choy, cut into bite size
3 packets fish cake, cut a bit thicker
2 packets of fish balls, cut in half
2-3 packets pork balls, cut in half
1/2 kilo prawns, peeled and deveined
12-14 prawn heads, for stock
1 Tbs oil
1 Tsp minced garlic
3-4 c water, plus extra
4-6 c water, just enough to cover the drumsticks slightly above 1”
5 garlic cloves
1 c chick stock, bought
1 Tsp chicken powder stock (OPT)
1 ” ginger
XO chili sauce
Fry prawn heads with oil and minced garlic until turned red, add some water and smashed then set aside. In a pot, add drumsticks, 4 c water and bring it to a simmer on low heat about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When it is done, strain stock through sieve into another pot (I usually line it with a muslin cloth).
Add remaining stock ingredients into pot with drumsticks. Simmer very gently for 1-2 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked. Let it cool and remove meat from bones. Keep in an airtight container in fridge.
Add in 1 cup of chicken stock and cooked prawn heads with 3 c of water first into stock. Bring it to boil for more stock flavour about 30 minutes, gives a couple of stirs and check seasoning. Cover with lid. Microwave each packet of koay teow for easy to tear it into strips. Once done, bring kettle to boil and open bee hoon packet and put in a basin. When water boiled, pour into bee hoon to softened and then drain. Set aside.
When finished tearing koay teow, blanch them quickly in boiling water till softened and then drained. Divide koay teow and bee hoon into serving bowls. After 30 minutes, remove lid add in buk choy, cabbage leaves and fish cake slices. Cook fish cakes slices until they floats to the surface of the soup. Remove and place some fish cakes about 2-3 in each serving bowls.
Add in 1 more cup of drumsticks stock, fish and pork balls and do the same cooked till they float to the surface of the soup. Remove and place them into the serving bowls. Add in prawns until it’s cooked and check seasoning. Remove prawns and divide about 4 prawns on each serving bowls.
Warm up serving bowls with the ingredients prepared in microwave for 1-2 minutes. Ladle some buk choy, cabbage leaves and soup onto the warmed serving bowls. Garnish with XO chili sauce, and dried shallots. Serve with a glass of wine. Enjoy!!!
Note: You can just use pork ribs instead of prawn and chicken stock. Or just use prawn heads stock. You may omit bee hoon just use koay teow only or add mee. You can add squids pieces instead of pork balls. You can add Chinese chives instead of dried shallots.