Taiwan famous cuisine. I keep thinking of Shih Lin market now. The authentic Oyster Wheat Vermicelli is made with bonito flakes but it's too expensive to get a bag of 500g of bonito flakes for this, it's about RM85 for a bag I think, or if can get small packaging, it was about RM5 for 20g if you are lucky. That's for the broth cooking. I have tested a few times, this is the best. You may wanna reduce the black vinegar if you don't like too sourish. Add on chili oil would definitely give you the kick! If you are using red mee sua, the time may need to be more. Do adjust accordingly.
Edited (12th June 2016) for some confusion from yesterday's cooking class. The recipe provided is not mine, as that was from Taiwanese blog and I have edited to below's recipe for clearer instruction. As for questions on whether if we can replace oyster with something else, well, the sampling for everyone was without oyster, so for sure you can add on any toppings to your liking but that wouldn't be called Oyster Mee Sua, just Mee Sua soup :)
Below is my version of Oyster Mee Sua.
Ingredients:
2 stalks Spring Onion
20g Ginger
20g Fried Shallots
20g Bonito Flakes (optional)
1200g Hot Water
150g Oysters Meat (coat evenly with 2 tbsp Tapioca Starch)
2 tbsp Shallots Oil
200g Mee Sua (Wheat Vermicelli) - about 5-6 small bundles (any additional, need to adjust the rest of ingredients, otherwise not enough of soup)
3 tbsp* Tapioca Starch (mix with 80g Water)
20g-30g Black Vinegar
1/2-1 tsp White Pepper
Seasoning:
30g Soy Sauce
15g Dark Soy Sauce
1 tbsp Sugar
1 tsp Salt
1 tsp TM Chicken Stock
1/4 to 1/3 tsp Five Spice Powder (optional)
Garnish:
10g Fried Shallots
2 sprigs Coriander Leaves (chopped)
Method:
1. Put spring onion, ginger and fried shallots (and bonito flakes if using) into TM bowl. Chop
[Turbo / 2 seconds] x 2
2. Add water and simmering basket into TM bowl and cook
[12 minutes / 100°C / Speed 2]
3. Add starch coated oyster simmering basket and cook
[40 seconds / 100°C / Speed 2.5]. Remove blanched oysters and set aside, cover with shallots oil.
4. Add mee sua (without simmering basket) and seasonings, continue cook
[5 minutes / 100°C / Speed 2.5].
5. Add starch mix at final 2 minutes, black vinegar and pepper at final 1 minute.
6. Serve vermicelli into bowl, pour soup, top up with oysters and garnish. Serve hot.
材料:
2 条青葱
20g 姜
20g 炸葱
20g 柴鱼片(可选的)
1200g 水
150g 蚵仔 (均沾上2湯匙木薯粉)
2 湯匙 葱油
200g 面线
3湯匙* 木薯粉 (加80g水混合均勻)
20g-30g 乌醋
1/2-1茶匙 胡椒粉
调味料:
30g 酱油
1湯匙 黑酱油
1湯匙 糖
1茶匙 盐
1茶匙 TM 鸡精粉
1/4-1/3茶匙 五香粉 (可选的)
装饰:
10g 炸葱
2 条香菜 (切碎)
作法:
1. 将青葱, 姜和炸葱放入主锅，切 [Turbo / 2秒] x 2
2. 把水和网锅放入主锅煮 [12分钟 / 100°C / 速度2]
3. 将蚵仔沾木薯粉放入网锅煮 [40秒 / 100°C / 速度2.5]. 把蚵仔捞出后加葱油拌匀，备用。
4. 无网锅，放入红面线和调味料继续煮 [5分钟 / 100°C / 速度2.5]。
5. 在最后2分钟将调好的木薯粉水，最后1分钟加入乌醋和胡椒粉。
6. 面线装入碗中，放上蚵仔，依个人喜好加入香菜和炸葱。趁热食用。
For a view of how Thermomix can cook this easily, feel free to prepare the ingredients, gather a few friends, and we can play cooking together :) Call
0147327127 to catch up :)
Or check
Thermomix page for more, do click on the photo albums. Or drop me an email at klprivatechef@gmail.com if you have any queries.
If you are like me, wondering where to get fresh oysters? I have been driving rounds in wet market, calling lots of frozen food place, was told fresh oysters only by sea. Finally found frozen oyster meat at Deep Sea Fishery Kingdom in Sunway. Check their website here...
Deep Sea Fishery Kingdom.
