Sizzling Mee Suah

Star Q

i.  A Day to Prove Their Worth

ii.  Bizarre Bazaar

Fasting month does not only affect my appetite during the breaking of fast, it also affects my appetite during Sahur.  It is especially during this time, around 5.00 o'clock in the morning, when you don't really feel like eating (more so because of sleepiness!) and every thing that goes into the mouth taste so peculiar! (eewww!)

So, this Sahur I got up at 4.00 a.m. and got busy in the kitchen preparing this Sizzling Mee Suah.  You may have heard of Sizzling Mee or Sizzling Yee Mee.  I thought I'd give this Fried Mee Suah a try!  

I have always wanted to make my own Sizzling Mee especially after the satisfaction I had savoring it at Senawang Giant (the one at Seremban Aeon is not bad either!)  After a few sessions of sampling it, I finally guessed the ingredients that goes into it.  I think I got it spot on, since the missus who also likes Sizzling Mee, did not offer any complaints :-)

• 1/2 a chicken breast, sliced
• 8 dried shiitake mushrooms, soaked in some water overnight
• 4 cloves garlic, chopped
• 4 shallots, chopped
• 8 dried chilies, cut into 1 inch strips
• 2 tbs oyster sauce
• 2 tbs thick soy sauce
• 4 tbs black pepper sauce
• 1 tbs cornflour mixed with 1/2 water
• 1 liter water
• 3 tbs vegetable oil
• 4 pieces fried mee suah
• 1 spring onion, chopped, for garnishing

In a wok, heat the vegetable and saute the garlic, shallots and dried chilies until aromatic.  Stir in the chicken and shiitake mushrooms.  Continue to cook until the chicken pieces are semi-cooked.  Pour in the water, the liquid used to soak the mushrooms followed by the three types of sauces and simmer until the chicken pieces are cooked and the mushrooms have softened.  Right before turning off the heat, stir in the cornflour slurry to thicken the gravy.

To serve, gently rinse the fried Mee Suah under running water and place in a claypot.  Pour the hot gravy on top, with a few pieces of chicken and mushrooms.  Garnish with a sprinkling of chopped spring onions.  Serve sizzling hot!

Note :  Wash the mushrooms prior to soaking them.  Do not discard the soaking liquid.