Johor Style Pork Kway Teow Soup

My first dish for Malaysian Food Fest - Johor
A hearty delicious and tasty soup I first saw at Sonia's site - Nasi Lemak Lover
This is a kind of dish my family loves

 

What you need:

For the stock:
500g spare ribs, briefly blanched in hot water (I used 300g)
1 jicama, peeled and cut big pieces
¼ round cabbage, tear big pieces
1 small bowl of ikan bilis (anchovies)
1 large onion, halved
water, salt

Method:

Once water boiled, add in all ingredients and boil over low heat for 2hrs. Season with salt

Toppings:

100g pork slices (marinate with salt, pepper, tapioca flour)
200g minced pork (marinate with salt, light soy sauce, pepper, rice wine and tapioca flour)
a small piece of pork liver, slices, optional (I didn't use)
green leafy veggies ( I used endives)
spring onion and corianders, chopped
dried seaweed (I didn't use)
preserved salty veggie or Tong Choy
pork lard with oil (fry pork fat cubes in a wok till oil released) (I threw away the oil)
fried garlic oil (use pork lard oil to fry garlic) (I used store bought bottled garlic oil)

500 kway teow or flat noodles

To serve:

1. Blanch kway teow in hot water for few seconds (to get rid of oil)
2. Add some stock in a saucepan. Once stock boiled, add in pork slices and minced pork  boil for a minute or so
3. Add in kway teow, tong choy, veggies, cook for few seconds. Pour into a serving bowl
4. Garnish with chopped spring onion, coriander, pork lard and garlic oil, serve hot with bird's eye chillis and soy sauce dipping sauce

I'm submitting this post to Malaysia Food Fest - Johor hosted by Annie from Annielicious Food