[Recipe] Ah Ma Can Cook – MEE SUA KUEH | 阿嬷快煮 – 福建面线糕

#AhMaCanCook 阿嬷快煮 – MEE SUA KUEH 福建面线糕（第8集）
重温《阿嬷来做饭》：http://bit.ly/ahmacancook

INGREDIENTS:
Chicken bones - 500g
Pork ribs - 500g
Dried shrimps (Soaked and chopped finely) - 40g
Dried mushrooms (Soaked and chopped finely) - 3 pieces
Minced pork belly - 80g
Malacca Mee sua (Break up) - 300g
Scallions (Middle portion, chopped finely) - 30g
Shallot (Chopped finely) - 100g
Garlic (Chopped finely) - 30g
Baking paper - 2 pieces

SEASONING:
Salt
Sugar
Pepper
Light sauce - ½ teaspoon
Premium oyster sauce with dried scallops - 1 teaspoon

MAKE STOCK
1. Wash and blanch chicken bones and pork ribs
2. Pour 2 litres of water into a pot, add in chicken bones and pork ribs, boil under high heat
3. Turn to low heat and cook for 1 hour, till it becomes 850ml of stock

MARINADE
1. Marinade minced pork with light sauce and premium oyster sauce, mix evenly

FRY SHALLOTS
1. Fry shallots till they turn golden brown
2. Remove shallots from wok, sieve and drain dry
3. Set aside shallots oil for later use

FRY MEE SUA
1. Heat wok, add shallots oil, sauté dried shrimps and garlic till fragrant
2. Add minced pork and mushrooms
3. Pour stock, season with pepper, salt and sugar
4. Add mee sua, mix evenly till mee sua soaks up the stock fully
5. Add scallions, fried shallots and remaining shallots oil, fry evenly and turn off the heat

SOLIDIFY MEE SUA
1. Place 2 baking paper on top of a baking tray (Best to use 10 inch X 10 inch square tray)
2. Pour in mee sua
3. Put another baking tray on top of mee sua, and place a ceramic mortar (or any similar heavyweight) on the baking tray to stabilize and press onto the mee sua
4. Store in the fridge for 1 hour to solidify mee sua

PAN-FRY MEE SUA
1. Cut mee sua kueh into square pieces
2. Heat wok, and pan-fry mee sua kueh with shallots oil

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