Sunday, March 21, 2010

Koay Teow Th'ng (Koay Teow Soup)

My two girls have been down with sore throats and colds. This generally happens when the seasons change from summer to autumn. The mornings and nights are cool and the days are warm with beautiful blue skies. Autumn is my favourite season. I have not cooked this one-dish for ages. On a cool autumn evening, it was good comfort food to soothe the throat and warm the soul.

According to Wikipedia, Koay Teow Th'ng (Chinese: 粿条汤) - fresh flat rice noodles are served in a clear soup broth, topped with fish balls, slices of pork, chicken, golden brown garlic bits and chopped scallions. A condiment of sliced fresh red chilies in soy-vinegar usually accompanies the dish. It is a dish from Penang Island, in the North of Peninsula Malaysia.

3 comments:

  1. So nice if I can have a bowl of the hot koay teow soup because it's raining heavily now.

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  2. Chin Nee: Koay teow - thick, thin and unsliced versions are easily available at asian grocery stores and chinatown. it's easy for me as i live in a suburb with several asian grocery stores, i can find most malaysian sauces and curry paste too like A1, Tean's etc. More choices compared to 20 years ago when i first arrived.

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