I am glad to have found this rice drop noodle. My grandma would called it bee tai bak. We grew up calling it rat tail noodle as it’s short like rat tail. It’s not real rat tail. Grandma always make it dry with marinated minced pork and spring onion.
Today, I decided to try make it the second time. It reminded me of all the hawkers food back in Malaysia where most people would just go to the hawkers centres and order and eat there. Not many people would be cooking their own dinner unless you got grandma, servant and mom to do it.
Got to learn and making it through trial and error with a bit of me in it. I am making it with chicken and prawn head soup. Well, I have made the stock two days ago and got some chicken meat, and minced pork to go with it. For you I have written down the drumstick and prawn stock recipe below.
My meal is simple just with a few ingredients and of course I must have chili sauce and leftovers cut chili in soy sauce. The chicken prawn soup and cooked minced pork does give it flavour as the rice drop noodle is bland. I am happy it taste delicious comforting and certainly a new creation and colourful. Let’s cook!!!!
Drumsticks and prawn head stock
12-14 prawn heads
1 Tbs minced garlic
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
3 c water, plus extra water
Rice drop and minced pork
500 g rice drop noodle
500 g chicken pieces, from drumstick stock
250 g minced pork
4 Tbs oil
3-4 Tbs Shoa Xing Chinese cooking wine
2 Tbs light soy sauce
1 Tbs oyster sauce
1 Tbs minced garlic
1 Tbs corn flour
a pinch of salt (OPT)
cut chili with soy sauce, leftovers
spring onions, sliced
Do the chicken and prawn stock in advance
Cook 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 except chicken stock and 3 c of water. 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, powder 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. When it had cool completely, transfer to sterile jars and keep in fridge for about 4-6 weeks.
The following day cook minced pork
Heat pan on medium heat add oil. Once oil is hot add garlic, cook until fragrant about 1 minute. Add minced pork, fry breaking up as you fry it. Add soy sauce, oyster sauce and pepper. Continue to toss around until it browned, and pork is cooked about 5 minutes.
Now add in a bit of water and Shoa Xing, mixing well about 5 minutes. Next mix cornflour with 4 Tbs water in a cup until no lump. Then pour into the pork and gives a couple of stir. Check the seasoning. If needed salt add in.
Empty the rice drop noodle into a colander and rinse. Then into a deep bowl with cool water and microwave for about 5 minutes, in between stir around to loosen it and drain dry. Set aside. Bring out readymade stock and empty into a pot, bring it to simmer and add in chicken pieces to warm up. Check seasoning.
Divide the rice drop noodle onto bowls, spoon some minced pork and ladle chicken pieces with soup over the minced pork rice drop noodle. Scatter spring onions, shallots and squeeze chili sauce and spoon some cut chili with soy sauce over. Serve with a glass of white wine. Enjoy!!!!