It was the MIL’s birthday, so I decided to cook mee sua for dinner. My family uses tang hoon instead of mee sua, but apparently the “correct” choice is the latter. The last time I cooked mee sua was for A’s birthday, I can’t remember how I did it but I recall it was an overkill on ingredients. I was determined not to repeat that, and besides the mee sua was meant to be a staple to go with other dishes.
I largely followed Noob Cook’s recipe, but I used ready made chicken broth from Swanson instead of cooking from scratch with chicken drumsticks and chicken carcass. I don’t know where to buy chicken carcass and ain’t nobody got time for that on a weekday.
My end product in a bowl contained soup, mee sua, hard boiled eggs, shiitake mushrooms and xiao bai cai. It was my first time cooking soup with shiitake mushrooms, and I thought that greatly enhanced the flavour. I shall include mushrooms more often from now on!
- I cooked hard boiled eggs for the first time in my life. I placed the eggs in a pot of water and brought to boil for about 10 minutes, then I turned off the stove and left them for about 4 minutes before rinsing them under cold water. The yolk turned out just slightly runny, which was ok, but I had trouble peeling the shells! I’m sure there’s a fool proof method to perfectly peel eggs, I shall Google it soon.