Saturday, May 30, 2015

Mee Sua Kueh (面线糕)

I was told by a friend that this Mee Sua Kueh (面线糕) was once a very much popular dish on the Facebook cooking groups a couple years back. Strangely I have never heard or taste it before until my recent late night dim sum adventures with my hubby then I got to savour it. Quite a special kueh as compared to the traditional ones we know of like pumpkin and yam kueh. The strands of noodles gives it a nice texture and mouth feel, plus that salty aftertaste is also something I adore of mee sua. ;9

Main ingredients involved are pretty much similar to the other kueh. The four main key aromatics for chinese cooking, that is dried shrimps, fried shallots, mushrooms and chicken stock.

And since this is my first attempt, I shan't make it too complicated. I'll try to make it as close to my yam kueh version as possible.

Ingredients for Mee Sua Kueh (面线糕) -makes a 8"by 8"by 1.5" size pan 

250g mee sua (It is th whole box)
30g dried shrimp, soaked
5 shittake mushrooms, soaked
5 to 6 shallots, peeled and thinkly sliced
3 garlic gloves, minced
1 chickem breast, minced
800 ml chicken stock
  
2 sprig green onion, chopped in to small sections
Handful of wolf berries (optional)

Seasoning for the Minced Chicken
1 tsp soy sauce
a dash of pepper
1 tsp sesame oil
1 tsp corn flour

Seasoning for the Kueh
1 tsp chickem seasoning
1/2 tsp salt
1 tsp sugar
1/2 tsp white ground pepper
  • Prepare the steamer at medium low fire. And a steaming dish, lightly greased.
  • First you marintae the minced chicken meat, let it chill marinated for a good 20 to 30 minutes before use.
  • Chopped the softened dried shrimp and slice the mushroom thinly.
  • On a fry pan, add 3 tbsp of cooking oil and add 3/4 of the sliced shallots. Cook till the shallots are fragrant and golden. Do not over cook them as it will become bitter.

  • Remove the shallots and drain on paper towels. Leaving the oil in the pan, add in the minced garlic, chopped dried shrimp and mushroom. Stir fry till aromatic and slightly golden brown.

  • Then move the ingredients to the side of the pan and add the marinated minced chicken meat in.
  • Cook the minced chicken and breaking it up into smaller pieces. Next you add in the chickem stock. And up the fire to high.
  • Once the chicken stock starts to boil, add in the mee sua. Break up the mee sua as you add in, so it will not be lumps.
  • After you add in all the mee sua, stir up the mixture so all the noodle is soaking up the chicken stock. Also add in the seasoning for the kueh as stated above.
  • Cook for a few minutes until the mee sua is soften. Off the fire and pour the mixture into the prepared pan or dish. Then place in the steamer and steam at medium to high fire to cook for at least 35-40 minutes.
  • Onced cooked, remove from the steamer and let cool for 30 minutes before adding the toppings.You can then add your reserved fried shallots, chopped green onion and wolfberries if using.

  • Leave the kueh to cool completely before cutting. I usually like the steamed kueh more, but these mee sua kueh are also pretty tasty when they are fried up the next day too!

  • If you like them panfried, just cut up the kuehs into large rectangular pieces and pan fried them.

Whether you like them steamed or pan fried, I think this mee sua kueh is a sure hit among the family. When my kids had them, it reminded them of their usual favorite mee sua soup haha. :D
Serve it up with some salad or fresh fruits since it is kind of hot these few days.

One last look at the crispy skinned mee sua kueh before I sign off today. Hope this recipe will motivate you to cook it for your love ones soon, preferrbly this long weekend yes?

Okay, enjoy your holiday guys!

Wednesday, May 27, 2015

Strawberry Yogurt Popsicles

Not sure about you, but whenever I bought myself a new toy, I mean new cooking toy,  I would get all excited to try out new recipes with it. And this time I bought myself quite a fun and dainty little popsicle mold from Zoku. :) Needless to say, I chose an easy recipe to test out this new toy. Plus I have fresh strawberries in the fridge, I made Strawberry Yoghurt mini pops!
These popsicles just reminds me of baby pacifiers haha! Frankly speaking they are the right size for my kids. They come back from school in the afternoon and craving for some cold treats. And what's better then homemade fruit popsicles verses sodas and store bought ice cream. :P These popsicles are so easy to make, even my 10 year old is capable of making them herself! 

The only thing that deters me from making popsicles at home last time was unmolding them. Soaking in warm water, leaving it to stand at room temperature which is such a torture when you are so craving for one. Or like me...pull and pull like no tomorrow, oops. :P Sometimes the holding stick just slides out on its own.. -_-" But NOT anymore with Zuko! Yay! These are so easy to remove, just pushing the silicon base and it pops right out~! Ok ok, I bought it from TANGS Orchard basement where all the bakeware is. I believe Vivo branch carries it too. ;) *Excited!*


Ingredients for Strawberry Yogurt Popsicles
90 g fresh strawberries
200g Greek Honey Yogurt
50g Strawberry Jam (I use New Zealand brand Anathoth Farm from Coldstorage)
1 tsp fresh lemon juice

  • I had the other ice cream old from Daiso to standby incase I have more to freeze. 
  • First you wash and slice up ~90g of the berries and place in the blender container. Leave some thin slices of the strawberries for decorations later but it is optional.
  • Next add in the strawberry jam. Got this Anathonth Strawberry jam recently and love the intensive flavour and chunky fuit in it.


  • Then now add in the greek yogurt and that fresh lemon juice.
  • Blend at high speed for a minute.
  • Place the thinly sliced starberries in the cavity of the Zuko mold. Then gently pout the puree into it. If you look carefully, you will see where you should fill the puree to. The right level which the stick will be able to grip it.
  • Place the sticks over and cover all of the cavity.
  • Since these popsicles are smaller, it also means the freezing time is reduced as well. I left it for 2 hours and it was already good to go!

  • After two hours, remove from freezer. Then using your thumb, push up the silicon mold to release thepopsicales. 

  • See! Just a push and it just pops out. Easy peasy right?

Perfect treat on warm days or any day yeah? 

Hope you guys like this super easy and healthy popsicle recipe. You cab change the fruit to any kind you fancy, like mango or even orange. :9

Have fun always