It is hard to start writing down how much I miss home especially during the day when it was my birthday. Well, last month that is… sorry this post was a bit back-dated as I was busy with other things and a newer post came up to catch up on the Asian Food Fest Thai theme cooking so I decided to postpone publishing this entry.
Mee Suah soup is something I use to eat when I was growing up. It is like a yearly anniversary meal and get served during my birthday. My mum use to make it and serve it with a hard boiled egg – the traditional Hokkien way to symbolize a year older, a year wiser. I remember vividly looking forward to my bowl of Mee Suah each year on my birthday – more so than looking forward to getting my birthday present. I must say my mum must have cooked hers with all her love which is why it was so tasty and made me anticipated for it.
Mee Suah is also known as longevity noodles hence it is served during birthday to acknowledge and wish for the birthday person’s longevity in life as he/she ages. Mee Suah is a kind of vermicelli made from wheat flour; and has a silky, wet and dense texture when cooked with soup. The wheat starch of Mee Suah slowly released into the soup when cooked; thus thickening the soup base and make it really tasty. I hope for that when the day comes and I have kids of my own – I will be able to make Mee Suah soup for my children during their birthday, just like how my mum did it.
- 1 chicken carcass
- 2 chicken thighs, sliced
- 1 knob of a thumb sized ginger, thinly sliced
- A handful of dried goji berries
- 2 ready cooked hard boiled egg
- 1 bunches of bok choy, washed and quartered
- 1/2 carrot, thinly sliced
- 2 Chinese mushrooms, soaked in warm water till soft and slices
- 4 cups of water
- 50 grams of mee suah (about 2 to 3 bundles)
- 1 tablespoon sesame oil
- 2 tablespoon light soy sauce
- Salt and pepper
- 1 tablespoon of cooking oil
- Pour the water into a pot and place the chicken carcass. Bring it to boil.
- When boil, lower down the heat to medium and season with light soy sauce, and a dash of salt and pepper. Add the goji berries. Keep boiling for at least 30 minutes.
- When the chicken carcass has soften, remove it from the pot and skim the scum off the stock. Set the heat to the lowest and add the carrots and mushrooms into the pot.
- Meanwhile, heat up a pan. When hot, add in cooking oil and place the ginger in. Stir fry till fragrant.
- Add the chicken thighs and add the sesame oil. Stir fry for 1 or 2 minutes until the meat is browned. Turn off the heat.
- Rinse mee suah in cold water to remove the starch, then cook them in a saucepan of boiling water with a bit of oil added for about 2-3 minutes, separating the strands with chopsticks.
- Take out the cooked mee suah and set in a serving bowl.
- Bring the soup back to boil. Have a taste and adjust the seasoning if required. When boil, place the carrots and bok choy in to quickly cook it. Place the vegetables into the bowl with the noodles.
- Carefully ladle the soup into the bowl, with mushrooms and goji berries and top it up with the chicken, ginger slices and a hard boil egg.