Guay Teow Recipe

Name: Guay Teow Recipe
Yield: 1
Cuisine: Thai

Recipe By Slurrp

Guay Teow extremely popular boat noodles! It's a bit of a complex recipe with a lot of ingredients to go through. It is a marinated pork prepared with broth and noodles Guay Teow is a Thai cuisine thatis loved by everyone from children to adults and makes a perfect fit for the weekend brunch menu.

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Non Vegdiet

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Ingredients For Guay Teow Recipe

As required Broth
7 ounce rice noodles, dry, small size
12 pork or beef balls
As required Marinated pork
2 cup spinach, water spinach, or other vegetables of your choice
2 cup bean sprouts
0.5 cup beef or pork blood, thawed , or substitute coconut milk
As required Fried garlic and garlic oil
0.5 cup cilantro or green onions, chopped
As required Thai basil or holy basil
As required Crispy pork rind
As required red chilli flakes/kooti red chilli
NaN As required Chili vinegar
3 L water
2 pound pork or beef/veal bones
1 stalk The top half of lemongrass
1 medium onion , rough chopped
2 3 cilantro roots , crushed or 6–8 stems
5 cloves garlic, crushed
10 piece Galangal
1 pandan leaf
1 stick Cinnamon
1 Star anise
1 teaspoon toasted coriander seeds
0.25 teaspoon white pepper, ground
4 tablespoon Soy Sauce
2 tablespoon Golden Mountain Sauce
1.5 tablespoon black soy sauce
2 tablespoon Tao Jiew or fermented soybean paste, mashed
2 tablespoon white vinegar
20 gram rock sugar or granulated sugar
As required salt as per your preference
As required Marinated Pork
200 gram pork loin, thinly sliced into bite sized pieces
1 tablespoon vegetable oil
0.5 teaspoon Sugar
2 Nos spur chilies, or any other kind of medium spicy chilies such as jalape , serra , or Fresno. For extra spicy vinegar, you can add Thai chilies or use habaneros
2 cloves garlic
0.25 cup 0.5 as needed White vinegar

Directions : Guay Teow Recipe

STEP 1.For the marinated pork mix all ingredients and refrigerate for two hours or till able to use.

STEP 2.For the broth add pork bones and water to an oversized pot, ensuring the bones area unit fully submerged. Bring back a simmer and let simmer for forty-five minutes.

STEP 3.After forty-five minutes, skim off the scum that has floated to the highest.

STEP 4.Add all remaining broth ingredients except salt, and simmer for one a lot of hours. Whereas the broth is cooking, create the acetum, and soak the noodles (instructions below).

STEP 5.When the broth is finished, style and regulate seasoning with salt as required. If it’s too salty, add a lot of water to dilute. Bear in mind to season the broth powerfully because it is going to be diluted by the noodles and therefore the vegetables.

STEP 6.Strain the broth, and it is currently able to use. You can create the broth ahead and store it within the refrigerator for many days. Tip if there is loads of meat on the bones, you can choose it off and revel in it along with your soup!

STEP 7.For the chili vinegar broil the chilies and therefore the garlic cloves within the kitchen appliance till the chilies area unit burn and therefore the garlic cloves area unit suntanned. You may additionally grill them or pan sear them.

STEP 8.Roughly chop the chilies and transfer to alittle mixer, beside the garlic, and canopy with only enough white vinegar to simply mix.

STEP 9.Blend until there aren't any massive chunks, adding a lot of vinegar if it looks too thick.

STEP 10.If you don't have a mixer ,you may additionally pound the chilies and garlic in an exceedingly mortar and make into a paste, then stir in vinegar.

STEP 11.Soak the noodles in cold water simply till they are soft and pliable, 10-15 minutes for little size rice noodles (“sen lek”), five minutes for skinny rice noodles (“sen mee”).

STEP 12.Drain the noodles once they are soft and confine the refrigerator, wrapped, till able to use.

STEP 13.If you let drained noodles sit uncovered they will dry out; if this happens, simply soak them once more in short to rehydrate.

STEP 14.To assemble bring an oversized pot of water to a full boil; this is often for blanching noodles.

STEP 15.While the blanching water is returning to a boil, bring the broth (about one cup per person) to a simmer in an exceedingly coated pot and keep hot and coated till able to use.

STEP 16.Don't let the broth boil uncovered as you are doing not wish it to cut back additional put one portion of noodles, bean sprouts, and spinach into a noodle filter or sieve and blanch within the boiling water for five seconds. Drain and transfer to a serving bowl. (note i like to recommend blanching one portion at a time because it is troublesome to separate noodles when they’re blanched.)

STEP 17.Add a touch of garlic oil to the noodles and toss to forestall them from projecting along. Repeat with the remaining parts.

STEP 18.Add the meatballs to the broth and convey to a boil, then add the marinated pork and stir to cook.

STEP 19.Once the pork is parched, stir within the blood (about one tbsp per cup of broth), ensuring you stir whereas adding to forestall massive clumps.

STEP 20.Top the soup with tender deep-fried garlic and cilantro. Serve with acetum, thai basil, tender pork rind (optional), and chili flakes.

Nutrition
value

2958

calories per serving

83 g Fat207 g Protein337 g Carbs108 g FiberOther

Current Totals

83 g Fat
207 g Protein
337 g Carbs
108 g Fiber

MacroNutrients

Carbs
337 g
Protein
207 g
Fiber
108 g

Fats

Fat
83 g

Vitamins & Minerals

Calcium
1952 mg
Iron
45 mg
Vitamin A
10482 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
33 mg
Vitamin B6
2 mg
Vitamin B9
942 mcg
Vitamin B12
17 mcg
Vitamin C
424 mg
Vitamin E
13 mg
Copper
2 mcg
Magnesium
853 mg
Manganese
42 mg
Phosphorus
2345 mg
Selenium
156 mcg
Zinc
34 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Guay Teow Recipe

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Ingredients For Guay Teow Recipe

Directions : Guay Teow Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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