mee suah soup

Mee Suah Soup is one of my favourite noodle soup. Mee Suah, which is usually sold in dried form, is made from rice flour and is very brittle in uncooked form as the strands are really thin. This dish is more or less an automatic dish for breakfast on the first day of Chinese New Year at my home. It is also eaten to celebrate the chinese birth days at home.

mee suah

Mee Suah is also cooked in different ways. There is the famous Red Mee Suah cooked by the people of Foochow dialect and there is also the chicken soup Mee Suah. Our family recipe is quite easy to prepare and cook and if you could get your hands on the ingredients, give it a try. Oh, by the way, generally there are two types of mee suah (or at least, in Malaysia). One is the factory pre-packed mee suah manufactured in Muar, Johor whilst the other is made by the Foochow community – usually from Sibu and Sitiawan. The former is thicker and bland tasting on its own whilst the latter is fine and thin (and smoother) but saltish in flavour. If you are using the former, you will need to add seasoning (eg. salt to taste) but for the latter, no seasoning is needed. My recipe here uses the latter.

This is my recipe for Mee Suah Soup

Ingredients

  • 250 grammes of mee suah (or 4 pieces)
  • 50 to 80 grammes of pork tenderloin (sliced thinly)
  • 5 pieces dried chinese / shiitake mushrooms (sliced thinly)
  • 2 large eggs
  • 5 bulbs shallots (sliced thinly)
  • 2 stalks spring onions (for garnishing)
  • 4 tablespoons palm oil
  • 5 soup bowls of hot water

Method

Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

Leaving about 2 tablespoons of oil in wok, add mushrooms and saute for 30 seconds to 1 minute. Push to the side of the wok.

Add pork and stir fry till changed colour. Push to the side of the wok. Add remaining oil into wok and fry the eggs. Try not to break the eggs too much. Return mushrooms and pork into the fried egg and stir well for another 15 seconds or so.

Add water and bring to boil. Add mee suah and stir well. Mee suah cooks fairly quickly and should turn colour when done.

Garnish with fried shallots and spring onions prior to serving. Serves approximately 3 to 4 bowls here.

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Comments

  1. 1
    mspretty
    January 25th, 2007 at 12:44 pm

    mee suah,mostly when i fall sick then will intake hehe…
    but red mee suah,never try before.

  2. 2
    Tummythoz
    January 25th, 2007 at 1:45 pm

    Learnt something new from you again – there are 2 types of mee suah. Noted.

  3. 3
    babe_kl
    January 25th, 2007 at 2:32 pm

    hmmm nice. i saw one episode of that Jason err makan show on astro how they make the mee suah in sitiawan… wah terror lah hand made one until the strands become fine like lai meen

  4. 4
    pablopabla
    January 25th, 2007 at 2:41 pm

    mspretty : The red mee suah recipe is a Foochow speciality. The soup is red in colour!

    Tummythoz : Yes, and I like the Foochow one for soup. The other type is good for kueh. Recipe coming up soon ;)

    babe_kl : Yeah…not only is it fine, it is pretty strong and does not break easily when cooked.

  5. 5
    Harro!
    January 25th, 2007 at 4:09 pm

    Yummy indeed….

  6. 6
    tigerfish
    January 26th, 2007 at 7:23 am

    Mee sua…mee sua….my mum will cook this during birthday of any family member and the whole family will enjoy a bowl of simmering mee sua with pork balls(ba yee), hard-boiled eggs, and sometimes pigs kidney(yo chi)….
    Nice…nice…

  7. 7
    pablopabla
    January 26th, 2007 at 9:25 am

    tigerfish : Ya, ya, sometimes we have hard-boiled eggs in substitution of the “fried egg” in this recipe. Just omit the fried egg bit and “garnish” with one hard-boiled egg per serving (or two for the birthday boy :) ). We also add pig’s kidney and liver. Yummylicious!

  8. 8
    simcooks
    January 26th, 2007 at 12:41 pm

    I don’t like Mee Suah lei… I find them too soft.

  9. 9
    pablopabla
    January 26th, 2007 at 12:45 pm

    simcooks : Wait till you see the next recipe ;) Hint! Hint!

  10. 10
    dancing queen
    June 20th, 2007 at 9:27 am

    Hello, just dropping by! Foochows certainly love their mee suah. I cook the red type. You can have a look here:-

    http://richjenn.blogspot.com/2007/03/mee-suah.html

    Cheers! :)

  11. 11
    Regina
    June 6th, 2008 at 6:42 am

    Ohhh… mee suah! I love birthday mee suah soup served with pork, chinese mushroom, pork liver and kidney and hard boiled egg– and the birthday person will have 2 eggs while other family members only have 1 egg. Being here in US it’s very hard to find good pork liver and kidney, so I only serve mee suah with pork, mushroom and eggs on birthdays– a birthday tradition I want to keep and pass on to my children.

  12. 12
    pablopabla
    June 7th, 2008 at 5:23 pm

    Regina : Looks like we share the same mee suah tradition :D

  13. 13
    cik ketumbar
    July 15th, 2009 at 12:34 pm

    i’m Muarian… of course i suka mee suah… sedapp!

  14. 14
    Charlotte
    January 13th, 2010 at 11:49 am

    Man.. I tried cooking this last week and it almost turned out as mee suah kueh. The soup kept evaporating! Added more water to counter it and the taste wasn’t as nice already. The mee sua soaked up much of the soup too :|

    Think it’ll turn out okay if I were to cook the mee sua in a separate pot?

  15. 15
    ILikePaperCutting
    April 16th, 2010 at 4:51 pm

    good recipe, as I only eat it with red wine. Will try with mushroom soup. thanks.

  16. 16
    ayang azura
    November 28th, 2010 at 5:22 pm

    i’m malay..but i like mee suah very much..i’m also like chinese food’s so much…here i’m learn something new..thx for sharing this recipe…

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