fbpx

Oyster Mee Sua (Or Ah Mee Sua)

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

The Or Ah Mee Sua, a popular street food commonly found in Taiwan, is a bowl of soft thin noodle simmered in rich umami broth. Our version here calls for extra meat balls – made from blending chicken meat with fresh oysters!. Then top with juicy and plump baby oysters.

INGREDIENTS

TO MAKE MEATBALLS

150 gram chicken thigh meat
80 gram +100 gram fresh baby oysters
60 gram soaked tofu sheet
1 tbsp sesame oil
half an egg
50 gram plain flour
1 tsp black pepper
1 tbsp chopped coriander
3 tsp salt
1 tbsp minced garlic
1 tbsp potato starch

 

METHOD

1. Blend chicken meat and baby oysters in a Kenwood Kflex, add in soaked tofu sheet, egg, plain flour, sesame oil and blend till fine. Once blended, add in chopped coriander and transfer the chicken-oysters paste into a bowl. Keep in chiller before cooking.
2. Boil water, and shape the paste into balls. Drop in boiling water and cook until the balls float to the surface.
3. Dish out and keep aside until ready to use. Keep the liquid for boiling oysters.
4. Mix together baby oysters with potato starch, drop the coated oysters into the boiling water, once cooked, dish out the oysters. Keep the liquid for making stock.

 

TO MAKE OYSTERS MEE SUA

1 litre liquid from cooking meatballs
100 gram dried cuttlefish
1 tbsp salt
1 tbsp white pepper powder
1 tbsp dark soy sauce
1 tbsp soy sauce
cooked chicken-oysters balls
cooked baby oysters
2 dry mee sua
1 tbsp corn starch (diluted with 3 tbsp water)
black vinegar (for serving)

 

METHOD

1. Add dried cuttlefish into boiling water, followed by salt, white pepper powder, soy sauce and dark soy sauce.
2. Boil for 30 minutes, strain to discard any solids.
3. Bring the sifted liquid back to boil, add in mee sua and some salt to taste. Then add in corn starch dilution to thicken.
4. Cook for another 10 – 15 minutes. Then add in boiled oysters and meatballs.
5. Drizzle with 1 tbsp black vinegar before serving.

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Dispelling Five Myths of the Keto Diet

If you haven’t heard of the keto diet – the hyper low-carb dietary craze of celebrities and bloggers – you may have been living under a block of cheese. In fact, it has entered that phase in the lifecycle of a fad diet where it strays from its original meaning and people use it to describe all sorts of pseudo-dietary choices. These are a few common mis-keto-ceptions about the keto diet. Myth 5: The keto diet works like Atkins, only more extreme …

DNA and Nutrition – What Your Genes Tell You to Eat

  You are what you eat, it’s true. But you also eat what you are, in the sense that your DNA determines – to an extent – what you like, what you need, and how your body reacts to food. This is why the same diets and dieting tricks don’t work for everyone. Sometimes people are simply going to be fatter, slimmer, more muscular or skinnier than other people. Based on this logic, two dietary theories have arisen. The first is that …

Does Burnt Food Really Cause Cancer?

Who doesn’t love a good grilled asparagus, blackened tilapia or seared chicken? But not too seared – after all, burnt food gives you cancer, right? Well, not exactly. The idea that burnt food contains toxic, cancer-causing carcinogens has been floating around for about 20 years, fuelled time and again by headline-hungry news coverage that sometimes seems to misunderstand the research. Let’s start with the science. There are three chemicals that have raised nutritional eyebrows when it comes to cooked food …

Share on facebook
Share on twitter
Share on google
Share on pinterest