Chen Family Heirloom Kway Teow Soup

"The Chen family's heirloom recipe kway teow soup. Each bowl is cooked individually in a soup base of minced pork, prawns and squid. Served with a healthy drizzle of shallot oil studded with chunky pieces of lard, this is food to be cherished. #feedfeed #f52grams #food52 #foodstagram #instafood #foodphoto #whati8today #heirloomrecipe #homecooked #dinner"
-- @bibikgourmand

Serves 1

200g Kway teow, blanched in boiling water for 1 minute and drained (flat rice noodle) 
4 medium-sized shrimps, de-shelled and deveined
1 small squid, sliced into 3cm circular strips
2 dried mushrooms, soaked in water for 30 mins and sliced
5g minced pork, marinated in corn flour, salt, wine, sugar for 30 mins
1 tsp spring onion, chopped
1 tsp garlic, minced
1 tsp onion, chopped
2 tbsp peanut oil
450ml water
A handful of chye sim, cut into 3-4 cm strips

In a small pot, add peanut oil and sauté garlic and onion until fragrant. Add minced pork and stir-fry for 3-4 minutes. Add shrimps, squid and mushrooms and stir-fry until fragrant. Be careful not to overcook the squid and prawns. Add water and when it boils, add chye sim. When soup boils, add kway teow and cook for no more than 1 minute.

If you prefer to use stock instead of water, boil the water with about 50g of washed dried anchovies for about 15 minutes. Let the dried anchovies steep in the stock for another 15 minutes before draining. Dispose of the dried anchovies.