Penang Kway Teow Soup, though looks very plain, are very flavourful. In Penang, they have the chicken and the duck version. The duck version have angelica root (dang gui) added to it for some herbal taste. If you are not able to get hold of duck carcass, substitute with the same amount of pork bone. For chicken version, use chicken carcass and chicken meat instead of duck carcass and duck meat. Also, omit the dang gui.
The broth will taste slightly salty without adding the blanched noodles. Don’t worry, the noodles will dilute the taste of the broth after adding into the it. Penang style kway teow soup is very different those we have in Singapore. Singapore ones are slightly bland and “flat” as compare to the Penang’s ones.
Do not cook the garlic chives for too long. Just lightly blanch it for about 30 sec and remove from the broth.
You can choose to fry your own garlic crisps. I’m lazy and i used store bought.
I tried this brand for the first time (usually i used those soaked in oil). 1st bite, quite nice.. Crispy and salty. But when added to the soup, it become like hard and stuck to the teeth. Not very pleased with it.
For an authentic penang style kway teow soup, do not use the broad flat rice noodle. Use the slightly thinner kway teow or Ipoh style way teow.
- 500g Duck Carcass (substitute with pork bones if no duck carcass available)
- 2 litres of water
- 400g yam bean (jicama)
- 5g to 10g Angelica Root (Dang Gui) - depends on individual preference
- 1 tablespoon salt
- 15g rock sugar
- 500g duck breast
- 20g Garlic Chives (washed and cut into 3 inches in length)
- 50g Crispy Pork Lard
- 750g Flat rice noodle, Kway Teow, cooked & drained(Ipoh Style - thin kway teow)
- 2 tablespoons store bought garlic crisps
- Boil a big pot of water over medium heat
- Add in all the carcass and duck meat, let it boil and drain away the pot of boiling water.
- Wash the carcass and duck under running tap water. Ensure that they are clean, without any impurities.
- After cleansing, add in 2 litres of water to the pot with the carcass and duck.
- Boil it over medium high heat.
- Lower to low heat and continue to simmer for another 1 to 2 hours.
- In a heated frying pan, add in the lard and render over low heat
- Fry until the lard are crispy and lightly brown.
- Remove from the pan and set aside
- Divide the noodles into 3 separate bowls,
- Lightly blanch the garlic chives in the broth for about 30 minute. Add it onto the bowls of noodles
- Remove the duck breast from the broth and slice thinly. Add it to the noodles
- Scoop the clear broth into the bowl of noodles, garnish with crispy pork lard and garlic crisps.
- Serve with soy sauce with cut red chillies as dipping sauce.