Ingredients A:

• 500g chicken bones/ legs (can be replaced with ribs ) *
• 1 kg prawns heads and shells
• 4 Cloves Garlic (sliced)
• 2 Cloves Star Anise
• 2 Tablespoons Brown Sugar (I used organic cane sugar)
• 80g Anchovies

*The chicken legs / ribs are blanched for five minutes in advance.

Ingredient B:

• 200gram Noodle
• 4 pcs Prawn (cooked)
• 200 gram Vegetable Kang Kung
• 1 pcs Chicken Legs / Ribs (4 pieces)

Seasoning:

• 1.5 Tbsp Twinine Gred A Sarawak White Pepper Grain
• 30g Rock Sugar
• 1 Tablespoon of Fish Sauce
• 1 Tablespoon of  Twinine Super 4A Thick Sauce
• Twinine Premium White Pepper Powder a little bit

Cooking Procedures: 

1. Pour vegetable oil in a hot pan, sauté the garlic slice; add star anise and anchovies, stir fry.
2. Then add sugar and stir fry, then add prawn head and prawn shell, continue stir fry for aroma and colour.
3. Add the stock, then add all the seasonings. After the soup starts to boil, turn it to low heat and simmer for an hour.
4. After an hour, take out all the soup ingredients and left only the broth ; pick out the ribs for later use.
5. Then we will deal with ingredient ‘B’. Blanched the kang kung and the vermicelli , served on a bowl.
6. Finally, pour our ribs and prawn broth into a nice bowl with the vermicelli. So our ribs and prawn noodle soup is complete

Ingredient B is Optional according to your preference.

If the soup is not very flavorful, you can add salt to taste.