Wednesday 13 May 2015

Mee Sua Kueh

I have been wanting to make mee sua kueh for sometimes. After coming back from Taiwan 
Trip, I have been craving for savory stuff. Daughter's taste buds has changed too. She prefer savoury stuff for morning breakfast before she goes to school.Decided to make this finally. 

In compare with making yam cake, I find making mee sua kueh is much more easier and faster. Preparation and cooking time are shorter. But both are equally nice. In fact, this is the first attempt making mee sua kueh but the results is good. This morning, daughter had it before she goes to school and her feedback is "mummy, it is nice"

The greatest joy that I find in cooking is when my loved ones enjoy the food I have prepared for them. :)

This is how I make my mee sua kueh:

180g mee sua
200g pumpkin flesh (shredded) 
3 big shiitake mushrooms (soaked & sliced) 
5 medium size prawns(remove shell & diced)
200g minced pork(can replace with chicken)
5 shallots/small onions – minced
3 garlics – minced 
1 stalk of spring onion- diced
500ml -700mil water 

1tbsp light soy sauce
1/2 tsp salt
Dash of Pepper
1/2 tsp corn flour

1 tsp chicken powder

2 tbsp oil

Water for steaming

1. Seasoned prawn with salt and pepper. Seasoned minced meat with light soy sauce, pepper and corn flour. Set aside.

2. In a wok,  put oil and add minced garlic and shallots fry till they turn light brown and fragrance. Add pumpkin, mushroom, prawn and minced meat to fry till they are cooked. That is prawn turn light pink and meat turn a light white brown. 

3. Pour in the water.  Add chicken powder. When the mixture is boiled, add the mee sau. Make sure mee sua is all soak in the gravy. That is gravy cover the mee sau. Keep watch the fire to prevent burn and gentle stir them. Once the mee sau has soaked up all the gravy and become soft, sprinkle the spring onion. Remove from fire and put them into a 15x15cm square baking tray. Level the mee sau mixture. 

4. In a wok, prepare water enough for steaming.  Put in the steaming stand. Cover the wok with the wok lid. Put the water to boil. 

5. Once water is boiled,  put in the tray of mee sau. Steam for 10mins. Off fire. Leave it to cool down. 

6.Unmould the mee sau kueh. Use a knife cut it into small rectangular shape of 1.5x4x5cm or any desired shape.  

7. In a non-stick pan, you can coat the mee sau kueh with eggwash and then pan fry till golden brown. Or just pan fry plain.

8. You can also eat it on its own without pan fry. 

9. I serve with sweet sauce and homemade sambal chilli

If you are not using it immediately,  keep in the fridge for future use.

Note: Initially I added 2 cups (500mil) of water. But found it was a little dry and not all mee sau was in gravy. So I added another 200mil. I guess it all depend on the brand of mee sau  you are using. I would suggest to use 500mil first then add the rest if it is too dry.

Note2 : I only used seasoning on the prawn and meat. No salt on mee sua except 1tso of chicken powder as some mee sua can be quite salty. So, adjust the seasoning accordingly to your taste.

My daughter's feedback is : "Nice"

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