Peranakan Chef NANCY TEO of Pan Pacific Singapore shares her treasured recipe for this Nonyastyle dish.
For the soup:
150ml cooking oil 1 head garlic, skin on 10 shallots, peeled 10 dried chillies 1kg prawn shells 4 litres water 300g pork ribs, blanched in boiling water for 5min 250g pig tails, blanched in boiling water for 5min 100g rock sugar + more to taste 2 tbsp light soya sauce 2 tsp salt 1 tsp white pepper.
220g pork loin 1kg king prawns, shells on 1kg yellow noodles, blanched 200g beansprouts, blanched 150g kangkong, blanched ½ cup fried shallots 2 red chilli padi, cut 2 tbsp chilli powder.
1 To cook the soup, heat the oil in a large pot over medium heat. Stir-fry the garlic, shallots, dried chillies and prawn shells until the mixture turns brown.
2 Add the water, blanched pork ribs and pig tails, and rock sugar. Bring to the boil, then lower the heat and simmer for two hours.
3 Strain the mixture for the soup, discarding all the ingredients. Season with light soya sauce, salt and pepper. Add more rock sugar to taste if needed. Return the strained soup to the pot.
4 Bring the soup to the boil, then reduce to a simmer. Add the pork loin and cook for 25mins. Remove from soup and slice thinly.
5 Cook the prawns in the soup for 3-5mins. Remove from soup, peel and remove the veins.
6 To serve, divide the noodles, beansprouts and kangkong into five bowls. Top with the prawns and pork. Ladle the hot soup over, then garnish with shallots. Serve with chilli padi and chilli powder on the side.