Mee Suah Kueh is my wife’s recipe. In fact, many have not heard let alone seen this “cake” which is made using Mee Suah. The mee suah used in this recipe is the one manufactured in Muar, Johor which comes in little packets with red banner. There are about 4 pieces of mee suah in each packet.
This recipe comes in 3 stages. Firstly, to cook the mee suah in a wok, followed by quick steaming and then, cooling it overnight before frying it the next day. Despite the complexity it sounds, it is actually very simple to cook.
It is great for tea time and can also be eaten with rice. Dip it into chilli sauce for added oomph!
This is my wife’s recipe for Mee Suah Kueh
- 2 packets mee suah (8 pieces)
- 50 to 100 grammes lean pork / chicken meat (chopped roughly)
- 50 to 100 grammes prawns (chopped roughly)
- 1 whole bulb garlic (chopped finely)
- spring onions (chopped)
- 2 tablespoons palm oil
- 2 soup bowls of hot water
- 2 teaspoons of salt
- 1/4 teaspoon white pepper powder
Heat oil in wok and fry garlic till beginning to brown. Add meat and continue to stir fry till meat changed colour. Next, add prawns and stir well for 15 seconds.
Add water and bring to boil. Add mee suah and stir well to evenly coat with other ingredients. Sprinkle the spring onions at this stage.
Add more water to just cover the mee suah so that it cooks in a thick and sticky soup (not runny). Once the mee suah is evenly coated, remove onto a stainless steel plate or pan.
Steam it for 3 minutes. Allow to cool overnight.
Cut into squares, dip into beaten egg and deep fry till golden brown. Remove and place onto kitchen napkin to absorb excess oil prior to serving.
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