Introduction:
Had a sudden craving for Taiwan Oh Ah Mee Sua.
A dish with oyster meat and salted wheat flour vermicelli is a “must-try” Taiwanese snack for most visitors to Shilin Night Market.
Ingredients:
1 packet Frozen Oyster Meat
1 box Mee Sua (usual serving 2 pieces for one person)
2 fresh Chicken Drumsticks (boiled and shredded)
Preparation for Soup Base:
2 stalks cut scallions
Few slices of ginger roots
4 cups home prepared chicken broth
Few stalks of cilantros
1 tablespoon Chinese Cooking Wine (Hua Tiao Chiew)
2 tablespoons Superior Light Soy Sauce
1 tablespoon minced garlic
2 tablespoons Black Vinegar
2 tablespoons Superior Dark Soy Sauce
1 tablespoon Premium Oyster Sauce
Method:
De frozed the oysters and leave in the colander to drain completely.
Coat the oysters with some corn starch.
Bring a pot of water to boil and blanch the oysters for only a few seconds.
When the edges of the meat starts to curl up, its done.
This step is to firm up the meat.
Drain the blanched oysters.
Heat wok and fry the scallions and sliced ginger till fragrant.
Add the home chicken broth and bring to a boil.
Include all the seasonings and stir well.
Taste to adjust your seasoning preference.
To achieve the thick consistency of the gravy, I have added a mixture of three tablespoons of tapioca flour and 2 tablespoons of corn flour with 4 tablespoons of water.
(Remember not to add too much flour as the soup gravy will automatically thickened when the Mee Sua is added)
In a separate pot, bring water to boil and blanch the Mee Sua.
Place the Mee Sua in a big bowl, followed by the gravy.
Place a few pieces of the blanched oysters and shredded chicken meat.
Garnishes with chopped cilantros and fried shallots.
The texture of the gravy is just right.
Recommendation:
Here’s another Mee Sua recipe if you wish to try it out. https://flofoodventure.wordpress.com/2014/04/06/fried-mee-suah/
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