Saturday, May 30, 2015

Mee Sua Kueh (面线糕)

I was told by a friend that this Mee Sua Kueh (面线糕) was once a very much popular dish on the Facebook cooking groups a couple years back. Strangely I have never heard or taste it before until my recent late night dim sum adventures with my hubby then I got to savour it. Quite a special kueh as compared to the traditional ones we know of like pumpkin and yam kueh. The strands of noodles gives it a nice texture and mouth feel, plus that salty aftertaste is also something I adore of mee sua. ;9

Main ingredients involved are pretty much similar to the other kueh. The four main key aromatics for chinese cooking, that is dried shrimps, fried shallots, mushrooms and chicken stock.

And since this is my first attempt, I shan't make it too complicated. I'll try to make it as close to my yam kueh version as possible.

Ingredients for Mee Sua Kueh (面线糕) -makes a 8"by 8"by 1.5" size pan 

250g mee sua (It is th whole box)
30g dried shrimp, soaked
5 shittake mushrooms, soaked
5 to 6 shallots, peeled and thinkly sliced
3 garlic gloves, minced
1 chickem breast, minced
800 ml chicken stock
  
2 sprig green onion, chopped in to small sections
Handful of wolf berries (optional)

Seasoning for the Minced Chicken
1 tsp soy sauce
a dash of pepper
1 tsp sesame oil
1 tsp corn flour

Seasoning for the Kueh
1 tsp chickem seasoning
1/2 tsp salt
1 tsp sugar
1/2 tsp white ground pepper
  • Prepare the steamer at medium low fire. And a steaming dish, lightly greased.
  • First you marintae the minced chicken meat, let it chill marinated for a good 20 to 30 minutes before use.
  • Chopped the softened dried shrimp and slice the mushroom thinly.
  • On a fry pan, add 3 tbsp of cooking oil and add 3/4 of the sliced shallots. Cook till the shallots are fragrant and golden. Do not over cook them as it will become bitter.

  • Remove the shallots and drain on paper towels. Leaving the oil in the pan, add in the minced garlic, chopped dried shrimp and mushroom. Stir fry till aromatic and slightly golden brown.

  • Then move the ingredients to the side of the pan and add the marinated minced chicken meat in.
  • Cook the minced chicken and breaking it up into smaller pieces. Next you add in the chickem stock. And up the fire to high.
  • Once the chicken stock starts to boil, add in the mee sua. Break up the mee sua as you add in, so it will not be lumps.
  • After you add in all the mee sua, stir up the mixture so all the noodle is soaking up the chicken stock. Also add in the seasoning for the kueh as stated above.
  • Cook for a few minutes until the mee sua is soften. Off the fire and pour the mixture into the prepared pan or dish. Then place in the steamer and steam at medium to high fire to cook for at least 35-40 minutes.
  • Onced cooked, remove from the steamer and let cool for 30 minutes before adding the toppings.You can then add your reserved fried shallots, chopped green onion and wolfberries if using.

  • Leave the kueh to cool completely before cutting. I usually like the steamed kueh more, but these mee sua kueh are also pretty tasty when they are fried up the next day too!

  • If you like them panfried, just cut up the kuehs into large rectangular pieces and pan fried them.

Whether you like them steamed or pan fried, I think this mee sua kueh is a sure hit among the family. When my kids had them, it reminded them of their usual favorite mee sua soup haha. :D
Serve it up with some salad or fresh fruits since it is kind of hot these few days.

One last look at the crispy skinned mee sua kueh before I sign off today. Hope this recipe will motivate you to cook it for your love ones soon, preferrbly this long weekend yes?

Okay, enjoy your holiday guys!

4 comments:

Shirley Wong said...

this looks amazing! thanks for sharing the recipe!

Angie Schneider said...

What a unique and tasty mee sua recipe!

Edith C said...

Hearing from you how good this mee sua kueh, I am convinced now.

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