200g~ Anchovies 120g~Yellow Bean & 20g Ginger
Place Anchovies & ginger in a muslin bag
Ingredients
500g Flat Rice Noodle (河粉）
200g Anchovies (江鱼仔）
120g Yellow beans (黄豆）
20g Ginger – mashed
2.2 litre Water
300g White fish （生鱼）~ sliced & season with some corn flour, sesame oil, salt & pepper
10 Large prawns ~ wash and clean, season with some salt & pepper
Some BBQ meat （叉晓）~ sliced
50-100g Bean sprouts ~ wash and drain
1 small bundle Green vegetable (菜心) ~ wash and cut to 2″ length
Method:
- Wash anchovies and yellow bean separately with a strainer under running water and drain well. Then put anchovies and mashed ginger in muslin bag and tight it up.
- Put muslin bag and yellow beans into a pot of 2.2 litre water and bring to boil, then lower heat and simmer for about 45 mins.
- Remove muslin bag and yellow beans from stock.
- In another pot or use a wok, add enough water to boil.
- Divide flat rice noodle and bean sprout together into 4-5 portion and blanch individual flat rice noodle in the boiling water with a large sieve, drain well and place it in serving bowl.
- Blanch the green vegetable and divide into 4 or 5 portion and place on top of the flat rice noodle.
- Bring the stock to boil and add in the prawns first until cooked, remove prawns and place beside the green vegetable.
- Add the white fish into stock and cook for few mins until cooked then add fish and stock into the serving bowls.
- When serve, place some BBQ meat beside the fish and prawns.
ENJOY!