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.
Oyster Mee Sua (Or Ah Mee Sua)
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
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)
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.