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16 Oct 2012
Thursday, 17 May 2007
Braised Deep Fried Mee Sua
I've some left over deep fried mee sua (flour vermicelli) from my failed Kong Nam Meen adventure and decided to braise (munn in Cantonese) them.
Prepared by cutting the vegetables ie baby corn, capsicum, carrots and celery (whatever I found in my fridge actually). Minced some chicken breast and marinade with some soy sauce, a dash of sesame seeds oil and a bit of cornflour. Shelled some shrimps and devine them as well. I've some sliced up fish cakes as well. Oh yeah, chopped a few cloves of garlic, the more the merrier!
Heat up some oil and fry the minced meat till slightly browned before putting in the garlic. Keep stirring and once fragrant, add in the prawns. Stir till cooked. Next add in the vegetables and fish cakes. Stir till mixed well. Next, pour in some water and add in some oyster sauce and dark soy sauce to taste. Cover and let it come to a boil. Taste the gravy now and adjust with seasonings like salt, pepper and a wee bit of sugar.
Put in the deep fried mee sua (or you can use deep fried yee meen or sang meen) which I've quickly washed with some hot water to get rid of the grease. Ensure there is enough water to cover up the noodles. Lower the heat and cover. Simmer till gravy is slightly dry. Uncover and then stir fry the noodles till they got drier. Dish up and serve with lots of sliced red chillies.
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