Tuesday, June 3, 2008

Mee Suah Kueh

  • 2 tbsp oil
  • 2 tsp chopped garlic
  • 30gm chopped shallots
  • 30gm mushroom, soaked and chopped
  • 125gm minced pork/chicken
  • 125gm prawns, diced
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1 tsp sugar
  • 30gm spring onions, chopped
  • 1.5 liter chicken stock (I use one cube knorr chicken stock)
  • 300gm mee sua

  1. In a pan, fry garlic and shallots till fragrant.
  2. Add in mushroom and continue to fry till fragrant follow then add in minced meat, prawn and spring onions.
  3. Add seasoning and stock. Bring to boil.
  4. Break up the mee sua and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire.
  5. Pour into a greased 8 inch square tray and press it down firmly. Leave to cool before refrigerate.
  6. Remove from tray. Cut in slices and coat with egg then pan fry.

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