Ingredients:
2 bundles of mee suah(Flour Vermicelli)remove the thread before cook in a small pot
4 cup chicken broth/water
2 cube chicken boullion
2 stalk chinese green vegetables,washed and cut
5 button shitake mushroom,soaked and sliced
1 egg
300 gm minced pork +2 tbsp corn four+ 2 tbsp soy sauce
4-5 cloves garlic,peeled and minced
4-5 fish ball cut 1/2
2 tbsp oil
salt and pepper powder to taste
handful cut scallion
some fried red small onion(shallot)
1:Prepare a small pot with water at high heat,when water is rolling boil place mee suah into the water.Slowly use chopstick to move the mee suah to loose and cook for 3 minutes before remove from heat to cold running water..Remove from cold water ,set aside.
2:Prepare a medium stock pot about 3 qtr size.Add in oil and garlic at medium heat,fry garlic until fragant,add in chicken broth or water.Increase heat to high.Add in chicken boullion and when the broth rolling boil ,use small spoon to scoop minced pork mixture into the broth.Repeat until all the pork mixture finish.
3:Add in sliced mushroom,vegetable,fish ball and cooked mee suah.Cook for 1-2 minutes before crack in a egg.Check the seasoning.Remove from heat.
4:Pour the mee suah into a big bowl,sprinkle with scallion and fried shallot before serve warm.
4 comments :
My mom too will make us Mee Suah for our birthday and she will give us 2 hard boiled eggs with it. I think it is a Hokkien tradition.
P/s hope you are feeling much better.
Yummy I love mee suah!! Love the "stickiness" of it.. and this looks so comfortingly delicious!
I like meesuah! Love the texture and so tasty!
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