Recipe For Ipoh Kway Teow Soup From Ipoh, Perak Malaysia By Patti Heong
Transcript
00:00 My name is Patty Heong. I come from Malaysia. And the dish I'm cooking today is actually
00:13 a hawker's dish. It is called Ipoh Kway Teow in Malaysia. You can find it anywhere on the
00:21 streets. It's a very simple dish. We normally have this for lunch or a snack dish. Well,
00:31 I will start straight away with the preparation. All you need is dried rice sticks. And you
00:43 treat the rice sticks as though it's spaghetti. Boil it until it's al dente, then drain it.
00:51 And the other things to go with the dish will be chicken, shrimps, chives, and toge. You
01:05 blanch your toge and you blanch your chives. You fry the shrimps, shell them, cut it in
01:14 half lengthwise. You boil the chicken. Basically, use chicken breast. It's easy to shred. And
01:24 have all the ingredients ready and have the soup boiling. Now I'm going to assemble them.
01:32 I'm going to assemble the dish. It's about 20 grams per person.
01:57 Okay. And then you pour the soup back. Now the noodles are ready to go. And now you put
02:14 all the ingredients in. You put your shrimp, put your chicken, and your vegetables. Put
02:39 this on top. Now we're going to put the soup. Soup is boiling. Pour it all over. Okay, it's
03:04 ready to go. Put a little bit on top, not too much, just a bit. There you go. This is
03:12 your Ipoh Kway Teow soup. That's the finished product.
03:23 I'm going to taste what I've done with soup. Perfect. Really good.
03:38 [MUSIC PLAYING]
03:41 (dramatic music)