Tuesday, September 25, 2007
Yellow Misua Noodles (Fookienese)
1 packet yellow Misua
1 cup sliced pork
1 cup shrimps
1 cup dried mushrooms
1 1/4 carrots, peeled and sliced
1 1/4 cups cabbage, shredded
1 pound shallots, sliced thinly crosswise s
stalks green onions, chopped
cilantro tops - for garnish
1 package peanuts with skin, toasted, for garnish
4 eggs, beat well and make thin cakes in a pan and then roll and slice thinly,for garnish
8 tablespoons dark soy sauce
6 tablespoons Chinese rice wine
12 cups boiling water
Boil water in a pot for the noodles. Make sure water has boiled before you start to sauté.
In a wok, brown 3/4 of shallots in oil until golden brown but not burnt. Set aside to be mixed with the yellow Misua later and for garnish.
Brown remaining 1/4 of the shallots until golden brown. Add the pork and brown until all cooked. Add mushrooms and cook for another 1 minute. Add shrimps and carrots and cook for 1 minute. Add cabbage and cook for another 1 minute. Add soy sauce and rice wine and mix well. Cook for 1 minute and set aside.
Put yellow Misua noodles in the pot of boiling water. Cook until softened. Remove water through a wire sieve and put back to pot. Add some golden brown shallots and sesame oil. Mix well.
Put cooked yellow Misua in individual Chinese bowls and pour the sauteed mixture on top. Garnish eggs, green onion, cilantro, peanuts, and the browned shallots.
* Yellow Misua Noodles are usually served during special occasions like birthdays and weddings.
*Kitchen Tested October 13, 2007