Tag Archives: dried anchovies

Today’s Simple Breakfast – Mee Suah aka Chinese Flour Vermicelli Soup With Egg And Broccoli

0
Posted by Vedis on January 11, 2010 – 9:07 am
Filed under Chinese Dishes, Chinese Soup Recipes, Malaysian Dishes, Today's Simple Breakfast

This morning, hubby woke up real early, at 5a.m. As a result, I had to do the same. Hubby could have eaten a few slices of bread and drunk a cup of cereal for breakfast, but I thought it would be better to cook him a bowl of Mee Suah Soup with Egg and Broccoli.

Hubby suggested he eat bread and I go on sleeping. But, I insisted on cooking him a bowl of Mee Suah soup. I know he’s quite packed with classes today, so it’s better for him to eat something hot and yummy.

I insisted cooking something hot for hubby simply because of my personal experience. Recalling those days in Cameron Highlands when my weekends were packed with four 2-hour classes, eating something hot and yummy was comforting.

I hated eating bread and biscuits that were dry and cold at that time because they brought out the negative emotions of pity, sadness, or loneliness.

Owing to those negative emotions, I would feel even terrible and started asking why I had to teach so many classes. And then, I would become more depressed.

Given a choice, I wouldn’t want to go back to those days where there were four 2-hour classes on weekend anymore. No, thanks. I enjoy my online work more than giving tuition now.

Mee Suah aka Chinese Flour Vermicelli Soup
Photo Credit for Mee Suah Soup

Okay, let’s come back to this morning’s breakfast! Mee Suah Soup with Egg and Broccoli.

Mee Suah is called Mian Xian in Mandarin. I like Mee Suah aka Chinese Flour Vermicelli, which is made from rice flour and comes in dried forms because of its smooth silky texture.

I don’t often eat Mee Suah, but each time I eat, it reminds me of the time when I was sick during my teenage years. My grandma used to cook me a bowl of Mee Suah soup whenever I was sick and had no appetite.

Ingredients:

100g or 2 bundles of Mee Suah, rinsed in cold water to remove the starch
Handful of dried anchovies or ‘ikan bilis’
1/2 broccoli
1 egg
1 bulb ginger, sliced thinly
1 clove garlic
500ml hot water
Oyster sauce
Soy sauce

Instructions:

1. Place the hot water, dried anchovies, garlic and ginger into the rice cooker. Bring it to boil.

2. Add in broccoli and egg. Then, the Mee Suah.

Today’s Simple Dinner – Brown Rice, Sheung Tong Yuen Choi & Lap Cheong

0
Posted by Vedis on January 8, 2010 – 6:52 pm
Filed under Chinese Soup Recipes, Today's Simple Dinner

Last night’s Braised Mui Choy with Raw Peanuts and Chicken Drumsticks was a bit salty. I think it’s because I didn’t soak the Mui Choi long enough. :-)

Tonight’s dinner was a bit heavy – Unpolished brown rice, Sheung Tong Yuen Choi and Chinese sausage.

As usual, they were all done with my rice cooker and slow cooker. Too lazy to move my gas burner from the old house to this rented flat. Besides, I am scared of using gas!

Finally I remembered to buy the Chinese sausage that hubby wanted. He had reminded me a few times, but I kept forgetting.

It’s RM16 per 0.5kg for the so-so Lap Cheong and RM25 per 0.5kg for the better one. As I didn’t know whether there’s any much difference, I bought the so-so Chinese sausage that cost RM16 per 0.5kg.

Chinese Sausage aka Lap Cheong
Photo Credit for Chinese Sausage/Lap Cheong

Chinese sausage, commonly known by its Cantonese name Lap Cheong, is now available everywhere as Chinese New Year is next month.

It’s funny. Although Lap Cheong is available throughout the year and found in grocery stores, mini markets or supermarkets, hubby and I don’t bother to buy it. It’s only when the Chinese New Year is around that we want to eat it.

Sheung Tong Yuen Choi
Photo Credit for Sheung Tong Yuen Choi

I cooked Sheung Tong Yuen Choi or Yuen Choi Sheung Tong (Yuen Choi Soup) per request by hubby.

Ingredients:

500g yuen choi (We love vegetable!)
1 chicken rib, chopped and skinned removed
50g dried anchovies aka ‘ikan bilis’
50g wolfberries
1 clove of garlic
1 litre water

Instructions:

1. Remove leaves of Yuen Choi from stems, wash and cut into 1.5 inch lengths.

2. Place the water, chicken ribs, garlic and ‘ikan bilis’ into slow cooker. When it’s boiling, add in the wolfberries.

3. Add in yuen choi stems. Once they are softer, add in the leaves.

You can add in century eggs aka preserved eggs if you like. Hubby and I love century eggs but I forgot to buy any in the market this morning.

Disclaimer: My digital camera is not functioning, so for the time being, I have to borrow other bloggers’ images/photos. Of course, with photo credits. :-)

This is the closest photo I could get for the Sheung Tong Yuen Choi.