Stir fry Rice Noodles (Bee Hoon) tasted especially delicious tonight. The reason is I used “high stock” to cook it.
“High Stock” is a direct translation from Mandarin language. To make “high stock”, start with fresh bones. Cook the bones with enough water to cover the bones, a couple slices of ginger and a little cooking wine. Once the water boils, turn it to low and cook it for a whole day. I use my electric slow cooker for cooking bones.
After a whole day of slow cooking, the bones will become soft and all the minerals will go into the soup.
At this time, soup is carefully drawn from the pot and passed through a filter to ensure its purity, and then is put through the process of skimming all visible fats from its surface.
Fat can be easily removed if the temperature of the soup goes down below a certain level. There is a threshold where fat can be easily removed from the soup and that threshold is hard to describe in writing. You can experiment it yourself by checking up on your cooled stock. Once you notice a fatty solid substance floating on top of your soup and your soup is still in liquid form, it is time to skim the fat.
If your stock turns into jelly-like substance, you know you have made “High Stock”.
Stir-fry Rice Noodles (米粉)
My friends love my Rice Noodles. I have revealed the first secret, and that is using “High Stock”.
My second secret lies in the type of dry Rice Noodles that I use, and that is the Hsin Chu brand. Hsin Chu is a city in Taiwan and they are famous for their Rice Noodles. I like this brand because if I soak it a little too long, it doesn’t break or melt. Also, this brand of Rice Noodles has a yellow tint to it which I think is healthier to our body because little or no bleach is used while making it. Detailed recipe is posted Taiwanese Food Page.
Often, I make this delicious soup in bulk and freeze it in separate containers. If there is a dish that calls for High Stock, I pull one container out from the freezer and use it for my dish.
One such dish is Bah Kut Teh. My Mom said Grandpa‘s secret to his famous Bah Kut Teh was a good “High Stock”.