Original Boat Noodle

1. Add water to the pot, followed by the pork spine. Turn the heat on high to make the blood or other materials float up to the top. 

 

1. Roast the cinnamon and star anise in a wok.

2. Next, slice the lemongrass (roasted) and mature galangal (roasted) and slightly crush the Chinese celery root.

3. Roast all of the herbs in the wok using low heat.

4. Once roasted, wrap the herbs in cheese cloth and add the whole white pepper (crushed). Tie the cheese cloth tightly.

5. Prepare the seasoning sauce by adding the seasoning sauce (green cap) into a bowl, followed by red beancurd sauce, soybean paste, red beancurd solids, pickled garlic juice and pickled garlic.

 

When you see blood or other undesired materials float to the top, carefully scoop it out and place it in a bowl of water. The water will make the materials come off more easily.

 

1. Add daikon (sliced), salt, rock sugar, seasoning sauce (Step 5), pandan leaves, RosDee Pork Stock Cube and Ajinomoto Plus MSG.

2. Mix pork blood and coconut milk in a bowl and pour the mixture into the pot.

 

 Add pork hip to a bowl and marinate by adding baking soda and kneading the pork. Next, add granulated sugar, salt, water and RosDee seasoning and fridge it for 30 minutes or overnight is even better.

 

1. Heat a wok.

2. Roast the unpeeled Thai garlic and red chinda chili.

3. Put the mixture into a blender, add vinegar and blend.

4. Pour the mixture into a pot and add salt, RosDee seasoning and boil it thoroughly. It is recommended not to boil the sauce for too long or it will look darker and unappetizing.

 

Next, arrange the ingredients in a bowl and start selling.