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.

Cold Soba Noodles

Soba noodles, made of soba (buckwheat) are most popular during the hot summer days of Japan. This is a simple, healthy dish that is really refreshing. Even my daddy likes it too which is always a positive sign.

Ingredients: (Serves 4)

• 400g soba noodles
• 2 sprigs spring onions, chopped
  
• Nori seaweed, grated
  
• Sesame seeds, toasted
  
• 1 cup tsuyu* sauce
  
• 2 cups of water

Method:

1. First make the sauce by diluting* 1 cup tsuyu sauce with 2 cups of water and keep in refrigerator to chill. This step can be made a day ahead.
   
2. Bring a large pot of water up to a boil. Place the soba noodles in the pot of boiling water and cook for about 7 minutes or until noodles are tender.
3. Drain the noodles into a colander and immediately rinse with cold running water for about 3 minutes or until water runs clear.
   
4. While rinsing, take handfuls and gently swish and rub them in the water to wash off any trace of starchiness or gumminess on the noodles.
   
5. After rinsing, soak the noodles in cold, icy water for about 5 minutes to ensure that the noodle is icy cold as it tastes best. Cold water kept in fridge or ice from freezer would come in handy.
   
6. Drain the noodles and divide them among 4 bowls. Garnish with sesame seeds, seaweed and spring onions. Pour previously made soba sauce over the noodles. Serve immediately.

*Note: Tsuyu sauce is made of a strong mixture of dashi, sweetened soy sauce and mirin and can be obtained from any Japanese grocery stores. Not all tsuyu sauce needs to be diluted. Read the label carefully or ask shop assistant if unsure.