Recipe:
1. Simmer giant prawn heads and shells, garlic and rock sugar. Steep overnight.
2. Toast dried shrimp and dried scallops in sesame oil. Brew in broth for an hour with ginger and chicken stock, blend, add sambal belachan and brew for five hours.
3. Add pork ribs, dashi stock and garlic bulbs. Brew overnight.
4. Add sambal belachan infused with dried shrimp and brew.
5. Blanch spring greens, egg noodles, fishcake.
6. Serve with large prawns, soft-boiled eggs, deep fried scallions and more sambal belachan.
1. Simmer giant prawn heads and shells, garlic and rock sugar. Steep overnight.
2. Toast dried shrimp and dried scallops in sesame oil. Brew in broth for an hour with ginger and chicken stock, blend, add sambal belachan and brew for five hours.
3. Add pork ribs, dashi stock and garlic bulbs. Brew overnight.
4. Add sambal belachan infused with dried shrimp and brew.
5. Blanch spring greens, egg noodles, fishcake.
6. Serve with large prawns, soft-boiled eggs, deep fried scallions and more sambal belachan.
