Penang Duck Meat Kway Teow Th’ng


A specialty of Penang island. Flat rice noodles in Duck Soup.


    • 600 gm koay teow (flat rice noodles)
    • 450 gm pork ribs (chicken stock is also sufficient)
    • 1.5 kg duck meat
    • fish balls (Hu Wan)
    • fish cakes (Hu Piah - a fried fishball) - sliced
    • 3 garlic cloves - crushed
    • 1 lettuce - shredded
    • fresh chillies - finely sliced
    • light soy sauce
    • Pepper and salt to taste
    • 2 tsp vegetable oil


Prepare garlic oil:

* Heat oil or lard, add garlic and remove only when fragrant
* Set wok aside for frying 

Prepare noodles:

* Boil ribs in 1.5 litres of water, add little salt
* Do the same for the whole duck and cook until meat is tender
* Remove duck and strip meat for ganishing
* Add duck stock to pork stock from which pork has been removed
* Add fish slices and balls
* Add sliced chillies to soy sauce in a small dish
* Fry crushed garlic in oil till fragrant, add to broth 

To serve:

* Blanch koay teow in boiling water for 1/2 minute
* Place koay teow in a bowl and laddle soup over it
* Garnish with duck meat, fish slices and balls
* Placed bowl next to dish containing slice chillies
* Serve hot 


When buying noodles for soup, make sure the noodles is specifically design for soup. Some are designed for frying ( Char Koay Teow is one example). If in doubt, always

Spotted a problem with this recipe? Contact me