Wednesday, August 8, 2012

Mee Suah Soup

Star Q

As you can very well see by now, my family and I don't live on rice alone.  In fact, we also enjoy other types of carbs other than rice.  And my kids don't complain either.  Of course, it is typical for most Malays to have rice every day (and some with Masak Lemak Cili Api every day, too!)

I remember my late mom would use the ordinary white Mee Suah in her Tumis Air Sawi to add to the bulk of the dish.  But time has progressed and so have the different versions of Mee Suah.  If previously I used the Fried Mee Suah, a few Sahur back I used the yellow version to make my Mee Suah Soup.

For the stock ;
  • 1 chicken carcass
  • 1 large knob ginger, bruised
  • 5 cloves garlic, bruised
  • 2 liters water 
  • 2 pieces chicken breasts
  • 1 spring onion
  • Some parsley stems

Put all the ingredients in a pot and simmer gently until the stock is reduced by half.  Set aside the cooked chicken breasts for garnish.

For the soup :
  • 3 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 lemon grass, bruised
  • 1 liter chicken stock (from above)
  • Salt and pepper to taste
  • Some vegetable oil

Heat the oil in a pot and saute the garlic, lemon grass and ginger.  Once aromatic put in the chicken stock and seasonings. Simmer for about 7 to 8 minutes.

To serve :
  • Cooked chicken breasts, sliced (from above)
  • Mee Suah
  • A variety of fish balls
  • Sliced spring onions
  • Some bean sprouts
  • Oyster sauce
  • White pepper

Wash the mee suah, place in a sieve and pour over some boiling water (the noodle should only be semi-cooked.  The mee suah comes in small bundles; thus one bundle per serving)  Place the mee suah in a bowl, and pour over the hot soup.  Place portions of cooked chicken, fish balls, spring onions and bean sprouts on top of the noodle.  Put half a teaspoon of oyster sauce and top off with a dash of white pepper.  Serve immediately.

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