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Mee Sua


We usually eat this dish for brunch or lunch.

Ingredients:
Soup:
Chicken or Pork Bones
Dried Mushrooms, soaked and sliced
Kincam (Dried Lilly Flower Buds), soaked
Soya Sauce

Noodles:
Mee Sua
Shallot Oil (the oil kept from making the fried shallots topping)

Examples of Toppings:
Prawns fried with garlic and soya sauce
Choi Sum
Char Siew
Omelette
Fried Seaweed
Fried Shallots
Chilli, Sliced
Soya Sauce Mushrooms

Directions:
To make the soup boil the chicken or pork bones with the mushrooms, kincam and soya sauce for 1/2hr.
To cook the noodles use a lot of water to fast boil the noodles. Because it is preserved in salt, boil it, throw out the water, boil it again and repeat until the noodles are no longer salty. It helps to have a kettle of just boiled water handy to speed up the process. When the noodles are done, take it out and toss in the shallot oil to prevent sticking and cover with a clean tea towel to keep warm.
To serve, have a few toppings as suggested above.