Pumpkin Mee Suah Kueh

Mee Suah or 面线 is a specialty of Xiamen, Fujian. It is a fine dried wheat noodle with a smooth texture & is used mainly in soup. I'm unsure of the origin of this dish but I always loved it whenever my sister cooked this dish. Finally took the chance to take down the recipe so that I can make it on my own.

Ingredients: (Makes 9 inch)

i) Pumpkin Kueh

• 300g mee suah or 面线
• 300g pumpkin flesh, shredded
• 6 shitake mushrooms, soaked and sliced
• 3 chinese sausages or lap cheong, diced
  
• 75g dried shrimps, ground
  
• 5 shallots, sliced
• 5 cloves garlic, minced
• 120g pork, diced
• 700mL water*

ii) Seasoning

• 1 tbsp soya sauce
• 1 tbsp water
• 1 tsp sugar
  
• 1/2 tsp pepper

iii) Garnishing

• 1 sprig spring onion, chopped
• 5 cloves garlic, minced
• 2 shallots, sliced
• 1 red chili, sliced

Method:

1. Soak mee suah in water until softened and keep aside. Heat oil in a wok and sauté shallots and garlic till golden brown. Reserve for garnishing.
2. Fry minced shallots, garlic till fragrant then add in mushrooms, dried prawns, minced meat, chinese sausages and pumpkin shreds.
3. Add in the softened mee suah, water and seasonings. Stir well and adjust to taste.
4. Keep frying until most water has evaporated and everything becomes very sticky or gooey.
5. Press mee sua firmly into a greased 9 inch tray and steam for 20 minutes.
6. Garnish with red chilies, spring onions and fried shallots.

*Note: Although original recipe calls for 700mL water, use 500mL water first and then adjust accordingly.

Close up.



Sliced kueh.

After garnishing. Yum yum.