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Mee Suah with Pumpkin Kueh

24-11-11: Made Mee Suah with Pumpkin Kueh

Recipe credit to come-have-a-bite

Ingredients: (Makes 9 inch)

i) Pumpkin Kueh

* 300g mee suah
* 300g pumpkin flesh, shredded
* 6 shitake mushrooms, soaked and sliced ( I omitted this)
* 3 chinese sausages or lap cheong, diced (I omitted this)
* 75g dried shrimps, ground
* 5 shallots, sliced
* 5 cloves garlic, minced
* 120g pork, diced
* 700mL water*

ii) Seasoning

* 1 tbsp soya sauce
* 1 tbsp water
* 1 tsp sugar
* 1/2 tsp pepper

iii) Garnishing

* 1 sprig spring onion, chopped
* 5 cloves garlic, minced
* 2 shallots, sliced
* 1 red chili, sliced

Method:

1. Soak mee suah in water until softened and keep aside. Heat oil in a wok and sauté shallots and garlic till golden brown. Reserve for garnishing.
2. Fry minced shallots, garlic till fragrant then add in mushrooms, dried prawns, minced meat, chinese sausages and pumpkin shreds.
3. Add in the softened mee suah, water and seasonings. Stir well and adjust to taste.
4. Keep frying until most water has evaporated and everything becomes very sticky or gooey.
5. Press mee sua firmly into a greased 9 inch tray and steam for 20 minutes.
6. Garnish with red chilies, spring onions and fried shallots.

*Note: Although original recipe calls for 700mL water, use 500mL water first and then adjust accordingly.