One of the simpler and humble dishes we enjoy at home, like any other Chinese families out there, is the pork and mee suah soup. Mee suah is Chinese wheat noodle. It is white in color, sold in dried bundle form. It is always prepared in soup dishes and very fragile. When left too long in soup, it would become too mushy. The noodle has to be serve as soon as possible.
The pork is prepared into meat balls. It is seasoned as little as possible. Mother would add Chinese preserved cabbage into the minced pork. The broth is lightly seasoned with soy sauce and sesame sauce.
Our mee suah (wheat noodles) are bought in triangle shaped red paper container.
One spoonful of preserved cabbage.
Some lean pork. A bit of fatty bit would be great.
Mother would cubed the pork, add salt and cabbage.
And then chop chop chop. If minced pork is used, chop the cabbage finely and just add salt.
Combine minced pork, tapioca flour and warm water.
Mix them well. Mother finds it easier to be just hands on.
The meat is ready to be shaped.
Scoop one tablespoon of meat for the pork ball.
Drop the meat into boiling water. Remember to lower the heat when doing this or the meat will disintegrate.
Look at those yummy pork balls just swimming innocently.
In the mean time, prepare the mee suah by pouring cold water.
Let them soak for a while until ready to be serve.
Season the soup with soy sauce and sesame sauce.
Optional. If preferred, stir-fry some minced garlic till crunchy and fragrant.
These can be sprinkled on top of soup.
When ready to serve, add noodle into warm soup.
Let cook over low heat for a couple of minutes.
Remember not to simmer those noodles longer than that.
Transfer to individual bowl and garnish with coriander leaves and fried garlic.
Pork balls with mee sua soup
1000 cc water
125 mee sua, Chinese wheat noodle
2 tbsp preserved cabbage, tung chai, chopped finely
250 pork, minced
1 tsp salt
1/2 tsp sugar
3 tbsp tapioca starch
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp salt
Coriander leaves for garnish
Garlic, minced and fried
Boil water in a stock pot.
Combine pork, preserve cabbage, salt and sugar in a bowl.
Add tapioca starch and water. Mix well.
Drop spoonful of porks into simmering water.
Season with soy sauce and sesame oil.
Soak mee sau in cold water.
Add mee sua into the soup.
Serve warm with coriander leaves and fried mince garlic.