Ingredients;
Taiwanese Mee Sua 150gm
Dark soy sauce (Caramel sauce) x 1 tbsp
Fresh coriander
Minced garlic
Black vinegar
Oyster
Frozen oyster (Defroze) 200gm
Potato starch 1tbsp
Salt 1/2 tsp
Ice water 300 litre
Stock
Dried cuttlefish x 1
Water 1.5 litre
Chicken stock 1.5 Litre
Sliced ginger 20gm
Garlic 10 cloves
Bonito Flakes 40gm
White pepper 1 tbsp
Corriader x 1 tbsp
Light soy sauce x 1 tbsp
Rice wine (Hua Tiao Chiew) x 2 tbsp
Salt 2 tsp
Cornstarch 4 tbsp with 1/2 cup water
Preparations;
1. Soak cuttlefish in hot water for 10 mins. Remove and set aside.
2. In another pot, add water and chicken stock, soak cuttlefish, ginger and garlic. Simmer for 30 min.
3. Turn of the heat, add in Bonito flakes, white pepper and peppercorn.
4. After 15 min, drain stock with sifter.
5. Add rice wine, dark soy sauce andligt soy sauce.
6. Blanch oyster with potato starch and salt to wash away dirt, cook, rince and set aside in cold ice water.
7. In another pot, boiled hot water, add mee sua to remove excess wheat flour for 2 min.
8. Transfer mee sua to the drained stock.
9. Add thickening cornstarch into the stock.
10. Serve mee sua with oyster, black vinegar and fresh coriander.
