Thursday, February 25, 2021

Taiwanese Oyster Mee Sua Recipe - Orh Ah Mee Sua

Take 10 oysters and coat them thoroughly with corn flour. Then blanch them in water for a few minutes, strain and remove. They should look glossy and plump.

Next, make the mee sua broth, pour in half a large pot worth of chicken stock or water. Add a dried piece of cuttlefish or octopus, followed by a cup of bonito flakes. Turn on the fire and bring it to a boil.

Once it’s boiling, add in 5 slices of ginger and 2 cloves of garlic. Then season the stock with 2 tbsp light soya and 5 small rock sugar. Add more salt if required. Next add in the blanched oysters and simmer for 10 minutes. 

After 10 minutes, add in a handful of fried shallots Put in 300g red mee sua. The red one is the correct mee sua used in legitimate Taiwan renditions, but you can use the normal ones too.

Let the mee sua cook until soft. Add cornstarch solution, about 4 tbsp flour to 8 tbsp water. Add some shallot oil. Use a clean scissors to cut the mee sua so you can eat it with a spoon. Then simply serve into bowls. Garnish with 1 tsp black vinegar, parsley and the remaining fried shallots.

You should get a shiny looking and flavourful tasting Taiwan style orh ah mee sua! And it might even best some of the commercial ones sold here.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

1 comment:

  1. Haven't been here in a while, glad to see you're still cooking up a storm!