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Ingredients
US|METRIC
4 SERVINGS
- 1 kg kway teow (thin)
- 12 beef meat balls
- 1/2 tsp. ground white pepper
- 500 grams bean sprouts (fresh)
- 1 bunch kangkong (water spinach)
- 1 cup coriander leaves (chopped)
- 4 spring onions (white and green parts, chopped)
- 500 grams beef soup (trimming, boiled in 3 litres of water with crushed ginger and 2 teaspoons salt)
- 2 tsp. salt
- 500 grams tripe
- 500 grams beef (tripe, boiled in 3 litres of water with crushed ginger and 2 teaspoons salt)
- 15 cups stock (from boiling the soup trimming & tripe; add water if insufficient)
- 2 star anise
- 2 stalks lemongrass (cut in two and crushed)
- 2 inches galangal (crushed)
- 5 kaffir lime leaves
- 1 head garlic cloves (crushed)
- 20 white peppercorns (cracked)
- 1/2 cup coriander roots (and stem sections, crushed)
- 5 spring onions (leave whole including roots)
- 2 Tbsp. black soy sauce
- 3 Tbsp. brown sugar (or palm, more to taste)
- 3 tsp. salt
- 6 Tbsp. fish sauce (more to taste)
- 10 red chilli (padi)
- 2 red chilli (seeds removed)
- 6 garlic cloves
- 1/3 cup white vinegar
- 2 Tbsp. fish sauce
- 3 1/4 tsp. sugar
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