MEE SUA WITH A TWIST
easy to make this bowl of comforting indulgence from Majestic Bay Seafood Restaurant.
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.