Pork and Mushroom Meesua
I've been feeling under the weather for these few days and nothing could really cheer me up. I remember my Amma used to make meesua for me when I was sick, and I figured it is exactly the kind of comfort food that I need right now.
I've gotten a box of meesua. The box says made in Hong Kong. I wonder what is the difference with Malaysian made meesua.
There it is, instant mood lifter. I should really stock up the spring onions to add some colour and taste to the noodle soup next time round. My version of meesua uses whatever is left in the fridge, so its really versatile and the ingredients can be substituted.
Recipe for Pork and Mushroom Meesua
4-6 cups water
1/4 cup lean pork, cut into strips and seasoned with corn flour, soy sauce and pepper
1/2 cup shiitake mushrooms, cut into strips
1/2 tablespoon tong chai
2 bundles of meesua
miso/chicken stock granules to taste
chopped spring onions for garnishing
- Boil water in pot. Throw pork, mushroom and tong chai into boiling water. Keep boiling until the meat and mushroom are cooked. Dilute miso or chicken granules in a small bowl using the soup and add into soup. Keep tasting to adjust to preferred taste.
- In another pot, boil enough water to cook the meesua. Throw the meesua in, turn off heat and stir to loosen the meesua. Drain water and dish into serving bowl.
- Add soup into meesua and garnish with spring onions.