Ingredients with Measurements:
- 1 lb. of pork ribs
- 1 lb. of pork bones
- 1 lb. of pork belly
- 1 lb. of rice noodles
- 1 cup of bean sprouts
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1 cup of chopped garlic
- 1 cup of chopped shallots
- 1 tbsp. of salt
- 1 tbsp. of sugar
- 1 tbsp. of fish sauce
- 1 tbsp. of soy sauce
- 1 tbsp. of vegetable oil
- 8 cups of water
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Rinse the pork ribs, bones, and belly under cold water and place them in a large pot.
2. Add 8 cups of water to the pot and bring it to a boil.
3. Skim off any foam that rises to the surface.
4. Reduce the heat to low and let the soup simmer for 2 hours.
5. Remove the pork belly from the pot and let it cool.
6. Once the pork belly is cool, slice it into thin pieces and set it aside.
7. Remove the pork ribs and bones from the pot and discard them.
8. Strain the soup through a fine-mesh strainer and return it to the pot.
9. Add the salt, sugar, fish sauce, and soy sauce to the soup and stir well.
10. In a separate pan, heat the vegetable oil over medium heat.
11. Add the chopped garlic and shallots to the pan and sauté until fragrant.
12. Add the sautéed garlic and shallots to the soup and stir well.
13. Bring the soup back to a boil and add the rice noodles.
14. Cook the rice noodles for 3-5 minutes or until they are tender.
15. Add the bean sprouts to the soup and cook for an additional minute.
16. Ladle the soup into bowls and top with the sliced pork belly, chopped scallions, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted for pork.
- Beef bones can be substituted for pork bones.
- Rice vermicelli can be substituted for rice noodles.
Variations:
- Add sliced hard-boiled eggs to the soup.
- Add sliced mushrooms to the soup.
- Add sliced jalapeños to the soup for a spicy kick.
Tips and tricks:
- Skim off any foam that rises to the surface of the soup to keep it clear.
- Let the soup simmer on low heat for a long time to develop a rich flavor.
- Cook the rice noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is heated through.
Presentation ideas:
Serve the soup in a large bowl with the sliced pork belly, chopped scallions, and cilantro on top.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve the soup with a side of steamed rice.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Swikee Noodle Soup is a traditional Indonesian dish that originated in Palembang, South Sumatra. It is typically made with pork and rice noodles and is known for its rich, savory flavor.
Flavor profiles:
Savory, salty, umami
Serving suggestions:
Serve the soup hot with a side of steamed rice and stir-fried vegetables.
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