A Singaporean Mum

Living in covid-period Shanghai was probably the hardest time in our lives.

During the lockdown period, I was cooking everyday. I was so sick of the same food that I normally cooked that I decided I should learn new recipes – because whenever life throws you some lemons, you make lemonade right?

Thankfully we had a separate freezer that was always full, hence I was able to experiment on new recipes. Every week (for 2-3 months) we would “travel around the world” with the food that I cooked and of course, we “visited” Thailand.

One of the Thai dishes that I cooked (that the hubs and kids really love) is Thai Boat Noodles.

The original recipe required Pig’s blood, but I wasn’t able to buy that during the lockdown period, so I made do with the blood from the liver instead.

Now that I’m back in Singapore, Pig’s blood is still unavailable. Hence, I either use liver, or just omit it completely.

Without further ado, here’s the video for my Thai Boat Noodles! I suggest to refer to the video as there are many steps for this dish.

To recap, below is the list of ingredients for my Thai Boat Noodles recipe!

Ingredients

3oog Pork Collar, thinly sliced and marinated

1 pack Pork and Mushroom Meatballs

1L Chicken Stock

500ml Pork Stock

1L Water

1 pack Rice Noodles

Spice Pack:

1 bulb Garlic

3 Coriander Root

5 Lemongrass (top white part)

3 Pandan Leaves

1/2 Onion

1 Cinnamon Stick

1 Star Anise

1 tbsp White Pepper Seeds

1 tbsp Coriander Seeds

Soup Seasoning:

4 tbsp Soy Sauce

2 tbsp Tau Cheo

1 tbsp Dark Soy Sauce

2 tbsp White Vinegar

1 tbsp Rock Sugar

That’s all for now, stay tuned for the next recipe!