Koay Teow Soup (I)

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

HINT: Garnish with whatever meat you like. Examples: slices of BBQ pork meat, any type of fish/prawn/beef/chicken/squid balls.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 ask.

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