MEE SUA WITH A TWIST

easy to make this bowl of com­fort­ing in­dul­gence from Ma­jes­tic Bay Seafood Restau­rant.

Simply Her (Singapore) - - Front Page -

Serves 4

IN­GRE­DI­ENTS For the chicken stock: 250g Chi­nese ham* 1kg chicken, cut into 4 pieces 20 chicken feet 350g lean pork, cut into cubes 5.4 litres boil­ing wa­ter 750g Ja­panese mee sua* 1 tbsp diced as­para­gus 1 tbsp diced car­rot 1 tbsp chopped wild mush­rooms A hand­ful of chye sim, chopped 20g un­salted but­ter 10g frozen male crab roe* (op­tional) 300g canned baby abalone 1 tsp su­gar A pinch of salt *Chi­nese ham, or jin hua huo tui, is cured ham that’s sold at dried-food stores at Block 270 Queen Street Mar­ket and Food Cen­tre. Ja­panese mee sua is firmer and has more bite than the Chi­nese va­ri­ety. The for­mer and male crab roe are avail­able at Meidi-ya Su­per­mar­ket. DI­REC­TIONS 1 Bake the Chi­nese ham in an oven pre­heated to 180 deg C for 15min. 2 Cook the chicken, chicken feet and lean pork in boil­ing wa­ter for 3-5min, then rinse un­der run­ning wa­ter. Place them and the Chi­nese ham in a pot with 5.4 litres boil­ing wa­ter and dou­ble-boil for 4 hours. 3 Cook the mee sua in boil­ing wa­ter for 2min, then rinse it un­der run­ning wa­ter to stop the cook­ing. 4 Blanch the as­para­gus, car­rots, wild mush­rooms and chye sim in boil­ing wa­ter for 1min. Drain and set aside. 5 Melt the but­ter in a heated wok. Add the dou­ble-boiled chicken stock, then the crab roe, and bring it to the boil. 6 Add the canned baby abalone and cook for 1min. 7 Add the mee sua, as­para­gus, wild mush­rooms, car­rots and chye sim and cook for an­other minute. 8 Add the su­gar and salt, and cook for 3min. Di­vide into 4 por­tions and serve warm.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.