Seth Sara

There has been a lack of food posts lately simply because I’ve been too busy cooking and baking to blog about them! So here’s a few recipes for keeps.

I’ve always loved those Taiwanese Oyster Mee Sua and aspire to cook them so I could have an endless supply to stuff myself with. I checked out a few different recipes and have came up with my own simplified version.

BRAISED MEE SUA WITH CHICKEN DRUMSTICK AND EGG

- chicken drumstick, whole
- minced pork
- egg, shell washed clean
- mee sua
- garlic, peeled and mashed slightly
- onion, sliced
- black vinegar
- herb: coriander
- water
- drop of oil
- optional: mushroom, sliced

Marinate for Braised Mince
- spice: 5 spice powder
- spice: star anise
- herb: pepper
- dash of oyster sauce
- dark soy sauce

1. Add chicken drumstick, garlic and onion to a pot of water and bring to a boil. Simmer further till chicken is cooked, around 30 minutes. Remove chicken and dump garlic and onion. Set aside your chicken stock.

2. In another pot, fry more garlic and onion till fragrant with a little oil. (Too much oil will result in oily soup base!)

3. Add minced pork and stir fry till dry and well spread out. Add water to 1 inch over minced meat and bring to a boil.

4. Add in egg and simmer till cooked. Remove and de-shell and set aside with chicken drumstick in 1.

(Note: at this point, the braised mince can be a dish by itself served with rice. add a little corn starch to thicken the gravy if desired.)

5. Now add the optional mushroom to your chicken stock and bring to a boil again.

6. Pour in the braised mince after removing the star anise.

7. Add mee sua and stir constantly to prevent lumping. Add black vinegar to taste.

8. Ready to serve with chicken drumstick and egg. Add coriander if desired.

Been craving for yakitori lately. Blame in on the SCV series I’ve been watching! saw some cheap golden mushroom and decieded to make my own simplified version!

ENOKI-TORI

- enoki/golden mushroom
- streaky bacon. halved lengthwise
- toothpicks
- spice: cracked pepper

1. Roll mushroom in bacon streaks and secure with toothpicks.
2. Place over grilling pan and grill till bacon is browned. (There is no need for oil as the bacon will ooze oil by itself!)
3. Sprinkle cracked pepper and serve! Easy peasy.

This last dish is a dish I tried in KL and fell in love at first taste! It makes full use of leftover roast and bones. The next time you go for a wedding dinner and they serve suckling pigs, remember to ask for the pig head to bring back!

HOT & SOUR MUSTARD SOUP (Suan1 Cai4)

- leftover pig head/roast/roast duck/ roasted bones
- roast pork, sliced
- fresh mustard leaves
- dried mushroom
- dried chilli
- chilli padi
- assam/tamarind skin
- water
- garlic cloves, peeled
- onion, sliced
- lemon zest
- sugar
- salt and oyster sauce to taste

1. Place all ingredients except mustard leaves into a big pot of water and bring to boil.
2. Add in mustard leaves gradually and simmer till soft and slightly yellowish.
3. Soup base should be salty and tasty by now. If otherwise, add salt and oyster sauce to taste.
4. Serve warm with rice.

Happy eating!