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HomeRecipesWholegrain Mee Kambing Kang Kang

Wholegrain Mee Kambing Kang Kang

INGREDIENTS

430gm Kangkang Wholemeal Hokkien Noodles
1 handful Chye Sim 
1 handful sliced cabbage 
1 large Egg 
Oil
4 tbsp Kangkang chilli paste
2 tbsp meat curry powder
1 can tomato pronto 
1 tbsp Tomato paste
2 beef bouillon cubes
2 tbsp Tomato ketchup
1 tbsp Chilli Sauce 
Sugar, salt & pepper to taste
Water

INGREDIENTS TO SIMMER

2 kg Tulang Kambing 
1 sup bunjut spice 
3 cloves garlic, smashed 
3cm ginger slice, smashed 
Water to fully submerged the tulang
Salt to taste

FOR GARNISHING

Spring Onion
Fried shallot

TO BLEND

10 pcs shallots
3 cloves garlic
3 cm ginger

DRY SPICE
1 cinnamon stick
2 star anise
4 cardamom

METHOD

In a large pot, place Ingredients A and bring to a rolling boil.  Then low down the fire to a simmer and let the tulang cook for at least 1.5 hours – 2 hours.  Skimming the unwanted scums that rises to the top of the pot periodically.  Cook until the cartilage are soft.  

Heat up a deep pot with oil and put in the dry Spice followed by the blended ingredients.  Mix thoroughly.  
Add in tomato paste, Kangkang chilli paste, tomato pronto and meat curry powder.  Stir well, mix thoroughly for another 4-5 minutes over medium heat.  Once fragrant add in 1.2 litres water into the pot.  You can use the stock where the tulang is cooking for more flavour 

Add in beef bouillon cubes, tomato ketchup, chilli sauce and seasoning. Stir well.  Bring to a rolling boil and then lower the heat to low simmer for 10-15 minutes until oil rises.  Adjust seasoning to your liking and set aside.  

Scoop a substantial amount of the cooked soup base into a pot and bring to a simmer.  Add in Kangkang Wholegrain Hokkien Noodles and the cooked tulang.  Next add in the vegetables and let it cook.  Remove all the ingredients in the pot into a serving bowl except the gravy.  Crack one egg in and cooked under low heat to get the jiggly egg consistency.  Scoop the egg gently and place in the serving bowl. Garnish and serve.

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