Mee Suah Tow best eaten when piping hot. — Photos: TEOH KAH YEONG
One of my favorite noodles of choice for breakfast has got to be mee suah (fine
vermicelli), specifically in the form of Mee Suah Tow. On a cold rainy morning, nothing beats a bowl of starchy, thick, mee suah soup to warm up the body and soul.
Ingredients for mee suah tow.
For my wife’s confinement breakfast recently, I came up with a simple way to create this dish with dry ingredients that were readily available in most respectable Chinese household kitchens. I incorporated eggs into the mix to make it more nutritious.
You can tweak the recipe by adding more ingredients such as prawns, dried oysters, imitation crab meat and others.
Drizzle the beaten egg into the soup.
Don’t be surprised if this becomes a mainstay in your household! — Contributed by TEOH KAR YEONG Ingredients
2 portions of mee suah
1 inch ginger, sliced
5 cloves garlic, diced 2 eggs, beaten
5 pieces of shiitake mushroom, sliced
6 big dried scallops, pre-soaked
1 teaspoon cornstarch, mixed with
25ml water Cilantro for garnishing
Method1. Fry the diced garlic with oil and set aside in a pot.
2. Heat up 1 tablespoon oil and fry the ginger till fragrant.
3. Add mushrooms and scallops, and lightly fry for another minute or so.
4. Add 800ml water to the pot and bring to boil.
5. Crush the mee suah into the boiling water and cook for 1 to 2 minutes.
6. Slowly add beaten eggs while stirring.
7. Slowly add cornstarch water while stirring to thicken the soup.
8. Transfer to bowl, garnish with fried garlic and cilantro, and serve. Enjoy while it’s still hot!
Add the mushrooms and scallop only when the ginger is fragrant.
