Mee Sua Ko - Less Starchy Version

Ever since Lil Pinky knew that I was interested in Mee Sua dishes, she had been pestering me to try cooking Mee Sua Ko. I have never eaten nor seen such a dish before in my life so it is a new challenge for me. 

Recently she asked her Mom to buy takeaway of it and showed me over video on Whatsapp.  Her verdict was that it was too starchy and lacked "something", so she did not really like the dish. She was not sure what that "something" was. Nonetheless, I was all geared up to cook it for her and hoping that mine would suit her tastebuds! Since she loves sour and spicy food, perhaps I could top up the dish with some dark vinegar and sambal chilli. 

I did some research and read that starch or flour was needed. That explained why Lil Pinky's bowl of Mee Sua Ko was so starchy. I could try doing away with those flour and tweaking the ingredients my way... It turned out easier than I thought and tasted quite yummy. As this dish goes easy on the stomach, kids and elderly will be able to eat it too. Just adjust the level of saltiness on the type of egg used. Someone may want to try? :)

Mee Sua Ko - Less Starchy Version

The Ingredients Used (Mee Sua not in picture)

Serves 2 - 3 persons

Main Ingredients

200g Pork Bones (chunks)

100g Minced Pork (marinate with Pepper, 2 tsps Corn Flour, 1 tsp Sesame Oil)

6 - 8 Grey Prawns (de-shelled, keep shells for cooking soup stock)

4 Fishballs (sliced into halves)

50g Broccoli (separate into small pieces)

4 bunches Mee Sua

Side Ingredients

4 cloves Garlic (2 cloves to flatten, 2 cloves to mince)

2 tsps minced Shallots

1 uncooked Salted Egg (separate the Yolk and White, mash the Yolk)

2 - 3 tsps Black/Red Vinegar

2 tsps Sambal Chilli

Frying Condiment

1 tbsp Grapeseed Oil

Steps for Soup Stock

1. Boil Pork Bones, Prawn Shells, and 2 flattened Garlic in 1 litre water for 30min

2. After 30minutes, filter the soup of contents and set aside

Steps for Mee Sua Ko

1. Heat Oil in wok using medium heat, add minced Garlic and Shallots to fry till fragrant

2. Add mashed Salted Egg Yolk into wok, fry till cooked and separated

3. Add filtered Soup Stock into wok, bring to boil

4. Shape minced meat into bite sized meatballs, add to wok and boil for 3 min

5. In the meanwhile, boil a separate pot of water. Break up 2 bunches of Mee Sua into about 1 inch length, blanch for 30 seconds in boiling water. Drain blanched Mee Sua of water, add them into the wok

6. Break up the remaining 2 bunches of Mee Sua into about 1 inch length, add directly into the wok

7. Add Prawn meat, Fishballs, Broccoli and Salted Egg White into the wok

8. Stir and boil wok contents until the soup turns milky and slightly gluey

9. Switch off heat, serve wok contents into bowls 

10. Drizzle Black/Red Vinegar and add Sambal Chilli into each bowl of Mee Sua Ko. Please eat it HOT! :)