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Noodle – Thin Mee Sua.
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Broth – Bonito flakes (
U can substitute with Ikan Bilis/dried Anchovies). A few slices of Ginger and some Tung Choy (
preserved veggie). Some kind of broth but water is fine. Some Cornstarch mixture.
Seasoning - Salt, Sugar, a dash of White Pepper, Sesame oil, Oyster sauce and Shaoxing wine.
Optional - a dash of dark soy for coloring, if U fancy.
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Shallot – A large handful, thinly sliced.
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Toppings– Shredded dried Cuttlefish, minced Pork, finely diced Onion and chopped Garlic/Ginger.
Marinate - Light/Dark soy, Sugar, Salt, a dash of White Pepper, Sesame oil, Oyster sauce, Cornflour and Shaoxing wine.
- ** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!
Preparing the Crispy Shallot and Toppings- • Start by heating up a considerable amount of oil and gently saute the sliced Shallot to golden crispy brown. Set aside on kitchen towel to drained off excess oil.
- • With the same Pan with a little oil, saute the diced Onion, Ginger and Garlic till aromatic. Add the marinated Pork and saute till turned whitish, breaking it up as much as possible. Add the Cuttlefish and a little water bring to a boil and turn the heat to low and let simmer till relatively dry. Set aside.
Preparing the Noodles- • Get a pot of broth/water boiling with the Ginger and Tung Choy. Add the Bonito Flakes and let gentle boiling for a few minutes (
give a few more mins if using Ikan Bilis/dried Anchovies) ). Sieve the broth.
- • With the broth in a gentle boil, add the Vermicelli and cook for a few minutes until softened (
not mushy). Snip the Vermicelli roughly with a pair of scissors to shorten the strand. Add the crispy fried Shallot (
leaving some for topping) and trickle in the Cornstarch mixture (
little by little), string constantly to ur preference of consistency. Add all the Seasoning Ingredients and stir gently to mix well and U are done.
- ②
Serving- • Simply scoop the noodle in the serving bowl. Generously top with the minced Pork. Sprinkle with crispy Shallot, garnish and viola, ur bowl of silky gooey umami
"Taiwan Oyster Vermicelli (Mee Sua/台湾蚵仔面线) - A Spin-off" is ready to be served
HOT.
- ~~* EnD *~~
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