Koay teow (flat thin rice noodle) th’ng (soup) is the favourite food for Penang people we can eat it for breakfast, lunch and dinner. The noodles are usually blanched first, then garnished with parboiled pork or chicken meat, sliced fish cakes, fish balls and a sprinkling of chopped scallions and some golden crisp-fried chopped garlic in oil.

Google: “The enoki mushroom is an edible mushroom that looks like long strings; almost like noodles! Enoki mushrooms are common in Japanese cuisine, where they’re known as enokitake, and Chinese cuisine where they’re known as golden needle or lily mushrooms. You can find this type of mushroom at some grocery stores, health food stores, or Asian grocery stores. You can also find it at farmer’s markets.”

“Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. f you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can be a very excellent choice.

I am making it with chicken drumsticks soup base that my mother had taught me. I didn’t make the chopped garlic with oil. I have added hot pot dumplings, Thai fish cakes and chicken meat, and leftover Japanese tang oh, instead of cabbage for garnishing. In addition, it’s a must have chili sauce for me. The soup is healthy, delicious, comforting with each mouthful bring me back to my memoirs of truly having authentic koay teow th’ng in Malaysia, Penang. Hopefully one day, I can go back and eat it every day. Let’s cook!!!

Ingredients

1packet thin koay teow
1packet fish cakes, cut into long thick strips
handful of hot pot dumplings mixtures
1/2 packet of enoki mushrooms

Drumsticks stock

12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
6 garlic cloves, lightly smashed
1 L chicken stock (bought)
2 Tsp chicken powder stock (OPT)
black peppercorns, pound a bit

Garnish

Chicken meat from drumsticks
fried dried shallots
chili sauce
leftover Japanese tang oh

Method

In a pot, add drumsticks, water enough to cover drumsticks above 1inch 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 time up 35 minutes simmering drumsticks stock, strain stock through sieve into another pot. (I usually line it with a muslin cloth).

Add remaining stock ingredients into pot with drumsticks and lower the heat to simmer very gently for 1-2.5 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 drumsticks cool and remove meat from bones, and set aside. Add in 1 L chicken stock and powder stock into stock for more flavour. Bring it to boil for about 20-25 minutes and check seasoning. In the last 15 minutes of boiling soup, add in leftover tang oh. Meantime soak koay teow in lukewarm water 10 minutes, drain; peel apart into individual strands. Put some koay teow into bowls set aside.

Add hot pot dumplings and fish cakes into the soup and cook for about 5-10 minutes, until dumplings are cooked and puffed up and fish cakes floats to the surface of the soup. Now add enoki mushrooms and add back chicken meat into soup, bring it to warmed up about 5-7 minutes.

Just before serving reheat koay teow in microwaves each bowl for about 1-2 minutes. Ladle 2 ladles or more soup with all the ingredients into warmed up koay teow bowls. Serve immediately with a glass of white wine. Enjoy!!!!

Note: Keep chicken pieces extra in an airtight container in fridge for 2-4 days. To have more stock for next day or two add in 1-2 extra cup of water and 1-2 Tsp powder stock into stock. Bring it to boil and check seasoning. Switch off hob. If you have leftover stock and when the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.

When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks. You can add fish and pork balls and bean shoots, cabbage and lettuce or buk choy instead tang oh.

You can make the garlic oil: 40 g chopped garlic and 1/8 c oil. Put oil and chopped garlic in a deep bowl with a saucer and microwaves it 30 seconds for 3-4 times, stir in between until garlic is golden crispy. Don’t burn it and be careful, oil will splutter, I use a plate to cover the bowl. You can add cut red chili with soy sauce instead of chili sauce.

https://helenscchin.com/2023/07/04/koay-teow-thng-with-dumplings-and-chili-sauce/

For koay th’ng recipe on how to cook tang oh:

https://helenscchin.com/2023/07/01/koay-teow-thng/

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