Thursday, June 6, 2013

Mee Suah Soup with Minced Pork Ball and Pork Fillet

May was probably the busiest month I've had this year. Probably also the most fun. There were birthdays, there was a wedding, there was polling, there were election news - it was needless to say an interesting few weeks.

So here we are, beginning of June already. 

Sometime in April, my curiosity about mee suah began. I can't remember how. But I do recall my husband telling me he liked it and that only made me want to cook it. So I began googling some recipes and came across some from various bloggers.

It didn't seem too difficult to make and I seemed to have most of the ingredients. There is something quite exciting about trying a recipe which I never thought I would try. It could go either way but I believe therein lies the excitement. Sure if it sucks, you get disappointed but when it turns out you feel like you've really accomplished something.

Thank God, for me, the mee suah episode ended in the latter category.

Mee Suah with minced pork and pork fillet
Serves: 2

What you need:
100g mee suah [1 small packet]
1 litre water
1 piece ikan bilis stock cube
Minced pork
Pork fillet
2 eggs
Small amount of chives
Dash of white pepper powder

Garnish: Fried Shallots
This is the mee suah packet I use. Each packet is just the right amount of mee suah for 2 persons.

I use a combination of minced pork and pork fillets. Best to marinate them for a bit.

I break the egg into a bowl first so it holds its shape.

What to do:

Marinate minced pork and pork fillet each with:
1 tsp sesame oil
1 tsp light soya sauce
Dash of white pepper powder

I marinate the meat first to give them flavour. Do note, I don't add salt.

Step-by-step

1) Empty 1 litre water into a pot and bring to a boil. Crumble the ikan bilis stock cube into the water and allow to come to a boil
2) Give the soup a mix. Add in pork fillets. Shape the minced pork into balls and drop into the soup. Allow to cook for 2 minutes.
3) Add in mee suah and chives. Almost immediately, add in the eggs (1 by 1 - break the 2 eggs into two separate bowls first so its easier to slide it into the soup base as it stays whole)
4) Once eggs cook a bit, turn off heat.
5) Dish into 2 bowls and garnish with fried shallots and dash of white pepper powder.
Be sure to boil the soup base thoroughly, Mee suah cooks fairly fast so  work fast!

Mee suah cooks fairly fast so be sure to:

  • Not cook the noodles too long
  • Serve the dish immediately





Verdict:

  • The soup was extremely flavourful
  • The egg yolk should be cooked slightly longer
  • I prefered the pork balls (minced pork) to the pork fillets
  • I would definitely make this again and hopefully this time I will nail it!

My other half said the only thing missing was some liver slices. Hmmm...I've never cooked liver - but that's a separate story. 

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