1st May 2009
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....
I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.
Ingredients (6 pax share):
- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.
How to cook:
- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.
How to Serve:
- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....
I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.
Ingredients (6 pax share):
- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.
How to cook:
- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.
How to Serve:
- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.
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