RECIPE – SHARKFINS FLOUR VERMICELLI (MEE SUAH TAU)

Initially, I thought of cooking something simple with gravy for my dinner since I was still feeling a bit sick. I ended up cooking something not fit for a sick person. LOL! What would you do if you were to have a box of mee suah (flour vermicelli)? Would you cook a bowl of filled with meatballs or a bowl filled with yummy goodies? As for me, I rather have something rich in taste and good in presentation with what I have in my freezer. So typical of me… Haha! Well, here is the recipe to what I have cooked tonight… SHARKFINS FLOUR VERMICELLI (MEE SUAH TAU).

INGREDIENTS
1 box flour vermicelli (mee suah – 10 pcs)
250gms chicken breast meat (dice, marinate with pepper, soy sauce & sesame oil)
250gms prawns (dice, marinate with pepper, soy sauce, sesame oil & pinch of sugar)
1 piece thick fish cake (halves and cut into cubes)
6 button mushrooms (halves and slice)
20-30 gms sharkfins (boil to soften and marinate in 1 Tspn brandy/Chinese rice wine)
1 egg (beaten with a bit of soy sauce, sesame oil and pepper)
2 pieces artificial crabsticks (cut into 4mm thickness)
2 Tspn soy sauce
2 Tspn oyster sauce
2 tspn sesame oil
1 tspn brandy/Chinese rice wine
3-4 Tspn corn flour (mix with a bit of water)
4 soup bowl water (about 800ml)
Some oil
Some pepper & salt to taste
3 cloves garlic (chopped and sauté with oil for garnishing)

OPTIONAL
3 young corns (dice)
Some crab meat
6 straw mushrooms (slice)
Spring onions (chop)
Black Vinegar

PREPARATION

1. Heat up the wok with low fire and sauté the chopped garlic with 4 Tspn of oil until golden brown. Dish out into a dish bowl and leave aside.
2. Boil a pot of water. When it gets hot and bubble, put in the box of Mee Suah (10pcs). Stir for 3 minutes (or until soften) and sieve it dry. Distribute it into 4 plates. Mix in some of the garlic to ensure that it would not lump up later. (Optional: You can actually put the mee suah into the gravy before scooping out to serve. I did it this way so that it can be divided equally amongst 4 persons.)
3. Heat up the wok again and put in 3 Tspn of oil. Stir fried the diced chicken meat, prawns, fish cake with 2 Tspn soy sauce, 2 Tspn oyster sauce and 2 tspn sesame oil with low fire.
4. When you all the combinations are cooked, pour in the water. Let it boil.
5. Add in the corn flour to thicken the gravy. If not enough make more as some brand of corn flour won’t thicken easily.
6. Add in the brandy/Chinese wine and salt and pepper to taste.
7. Put in the crabsticks, mushroom and sharkfins and let it boil.
8. Stir in the beaten egg until it becomes creamy.
9. Dish out onto the mee suah and garnish with some garlic oil and spring onions.
10. You are ready to serve.
11. You can add in some black vinegar if you like it to be sour a bit.

(Serves: 4-5)

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