Does anyone remember this mee sua soup whereby your mom (most probably) will prepare for you on your birthday? Paired alongside with a couple of red eggs to mark the occasion ? Hehehe !! Here it is !! But no no no, it isn’t my birthday due yet. Due to the cooler than usual weather, I was craving for something warm and soupy and this particular mom’s delight dish came to my mind ! And it’s really one of those comfort foods which you can rarely find it sold commercially now ! It’s so slurping good that I finished my last drop of the broth.
And to replicate the mom’s flavor, I purposely prepare some hard boiled eggs to go along as well ! Just like the red eggs in those days !! Hahaha !! I feel like it’s my birthday suddenly though !!
For those who doesn’t take internal organs as food, you can always eliminate the pork liver but I must say, they do add a couple of richness to the broth !! But most importantly, the anchovy soup base with the mee sua is appetising enough by itself, the extra “toppings” are by far what I consider complements !
And because it’s not a pork based soup, it’s quite a mom’s delight dish that is practically suitable for everyone and anyone ! This mee sua soup is bound to wow everyone’s heart and perhaps rekindle some of your childhood memories too ~~
Hop onto PurelyFresh for all your fresh groceries needs today, including fresh pork and chicken or even pork liver if you love them ! They make good complements for the soup !
Enjoy!
- 100g pork liver (optional)
- 150g diced lean pork / chicken
- 2 bundles mee sua
- 1.5 litres water
- 30g baby chye sim / any other kinds of green vege as desired
- some salt
- 1 tbsp sesame oil
- 4 stalks of coriander roots
- 4 stalks of scallions (white parts only)
- 1 tbsp cooking oil
- ½ tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp corn flour
- ¼ tsp pepper
- 4 garlic wholes
- 100g anchovy ikan bilis
- 1 tbsp shaoxing wine
- ¼ tsp garlic powder
- ¼ tsp pepper
Soak the ikan bilis in some water for approximately 5 minutes. Drain and set aside the ikan bilis.
[If using] Wash and pat dry the pork liver. Rub salt all over and cut into slices. Set aside.
Marinade the pork with the pork marinade ingredients and set aside.
Heat up 1 tbsp of cooking oil in a pot and add the garlic wholes. Stir fried till fragrant. Remove the garlic but reserving the oil in the pot.
Add in the water and ikan bilis into the hot and heat the water till it boils. Lower the heat and simmer for 15 minutes.
Add in the 1 tbsp of shaoxing wine for the soup broth.
Heat up another deep frying pan with 1 tbsp of sesame oil and stir fried the ginger slices till aromatic.
Drain the ikan bilis by pouring the soup from Step 8 into the deep pan with sesame oil and ginger slices now.
Add the coriander roots and scallions whites.
Add in the garlic powder and pepper.
Add in the pork liver and remove once they are cooked. Set aside. (I prefer pork liver when they are just cooked. You can always leave them in the soup if you prefer them to be very cooked.)
Add in the marinated pork.
After the pork from previous step is cooked, add in the mee sua bundles.
After the mee sua has softened, add in the choy sim or any other vege you using.
Once the vege has softened, add in the pork liver and off the flame.
[Optional]Prepare the hard boiled eggs by cooking them in boiling water for approximately 10 minutes.
Serve the mee sua soup with the hard boiled eggs, some fried shallots and chilli padis.
Some supermarkets sell the ikan bilis without the heads and stomachs already. So you need not do the job itself.
